Thursday, 1 March 2012

devil's food cake

so devilishly chocolaty.


a few weeks ago, i made a devil's food cake. the sinful, luscious, smooth, satiny chocolate cake. the one that arouses your very taste buds, just by the sight of it. yepp, that cake. i decided to give it a go.





BUT. as you can all see, mine didn't really fit that description... haha. BUT. it tasted really good, and i personally think it looked good. hahaha. not as satiny looking as the one that nigella made, but then again... it's NIGELLA. 

since i was really determined to make this cake, and i've learned from the little experience that i have... foods that are mainly chocolate should be made with quality, good-tasting chocolates, i bought this. 






heeeee. i was ultra excited to use this. it looks so decadent, and so richly chocolate... doesn't it? :)

i used nigella's devil's food cake recipe. which, is a wonderfully simple recipe! and the result was mmm mmmmm yummeyhhh!

some pics of the cake i made.











Devil's Food Cake (recipe adapted from nigella.com)

ingredients
cake
  • 50g cocoa powder (sifted)
  • 100g brown sugar 
  • 250ml boiling water
  • 125g butter (softened at room temperature)
  • 150g caster sugar
  • 225g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp soda bicarbonate
  • 2 tsp imitation vanilla
  • 2 eggs
  • 2x20 cm baking tins
chocolate frosting
  • 125ml water
  • 30g brown sugar
  • 175g butter (cubed)
  • 300g best-quality dark chocolate (finely chopped)

how to

cake
  • preheat oven to 180 C.
  • line both tins with baking parchment and butter the sides. i myself, lined the two tins with aluminium foil; i covered the whole inside of the tin, so that it would be easier for me to pop the cakes out when baked. then i greased the aluminium foil.
  • Put the cocoa and 100g brown sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.
  • Cream the butter and caster sugar together, beating well until pale and fluffy. While this is going on – or as soon as you stop if you’re mixing by hand – stir the flour, baking powder and bicarb together in another bowl, and set aside for a moment.
  • Dribble vanilla into the creamed butter and sugar – mixing all the while – then drop in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.
  • Keep mixing and incorporate the rest of the dried ingredients for the cake, then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.
  • Divide batter between the 2 prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean.
  • Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool.

chocolate frosting
  • put the water, 30g brown sugar and 175g butter in a pan over a low heat to melt.
  • When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt before whisking till smooth and glossy.
  • Leave for about 1 hour, whisking now and again, when you’re passing the pan.
  • Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread with about a third of the frosting, then top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula.




i know that is quite a handful of ingredients that i have used this time around, but trust me, it was worth all the trouble. hahaha. not much of a trouble really, i just had to go to coles to buy some stuffs i didn't already have in my stash at home. anyways, it was all worth it. 

and... soda bicarbonate. i've usually just ignored its use in all the previous recipes i've used... but this time, i decided that maybe i should actually use the actual thing... instead of just adding more baking powder into the batter. well, i knew that there are some differences between those two... but i just couldn't bother less. BUT now that i've actually tried to use it, i think it worked wonders to my cake! hahaha. the cake came out fluffier, and lighter than any of my other cakes i've ever baked! :D







oh and by the way, i'm currently obsessed with breads! breads, sweet buns, soft buns! i've always loved breads... but since i'm not so good at baking them... and to actually make the dough by hand is tedious work... i bake cakes instead. WHICH, of course, are just as delightful as breads are. but now that i'm addicted to this one korean drama series... my love of breads has been reignited. 


baker king, kim tak gu!






let's bake together and be happy!!




baker at heart,
chikabaker 






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