Devil's Food Cake
Photo by: David Loftus
This chocolate cake reminds me of holidays in the Lake District when I was a child. A friend who lived there would make this cake and leave it in an old tin for us to enjoy during our stay. It’s comforting, not too rich, and stays moist for ages (a treat for the rest of the week). Serve big wedges with a thick blood-red raspberry coulis to complete it as a dessert. Click here for an exclusive first look at Pippa's new book, 'Celebrate'
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ingredients: Add all to shopping list
6 Tbsp unsalted butter
1 cup superfine sugar
2 medium eggs, lightly beaten
1/2 cup plus 2 Tbsp cocoa powder
1 cup water
1 cups self-rising flour
For the icing:
1 stick unsalted butter
2 cups confectioners’ sugar
2 Tbsp cocoa powder, plus extra for dusting
2 Tbsp milk
For the raspberry coulis:
10 oz raspberries
Lemon juice, to taste
3 Tbsp confectioners’ sugar
1 cup superfine sugar
2 medium eggs, lightly beaten
1/2 cup plus 2 Tbsp cocoa powder
1 cup water
1 cups self-rising flour
For the icing:
1 stick unsalted butter
2 cups confectioners’ sugar
2 Tbsp cocoa powder, plus extra for dusting
2 Tbsp milk
For the raspberry coulis:
10 oz raspberries
Lemon juice, to taste
3 Tbsp confectioners’ sugar
directions:
1. Preheat the oven to 300°F. Grease and line two 8-inch layer cake pans with parchment paper. Cream the butter and superfine sugar together until soft and fluffy. Gradually add the beaten eggs, mixing well after each addition. Blend the cocoa powder with the water. Add alternately with the flour into the butter mixture until all is blended smoothly. Divide the batter between the two pans and bake in the center of the oven for 25 minutes until firm and just coming away from the side of the pans. Cool on a rack. (At this stage the cakes can be frozen for up to a month.)
2. To make the icing, beat the butter and confectioners’ sugar together until light and fluffy. Add the cocoa powder and milk and beat until combined. Sandwich the cakes together using half of the icing, then use the remainder to top the cake. Decorate with a simple dusting of cocoa powder.
3. For the coulis, blend the raspberries, lemon juice, and sugar until smooth, then strain to remove any seeds.
Tip: To make chocolate curls to decorate the cake, melt 3 1/2 ounces of dark chocolate (70 percent cocoa solids), then pour onto a flat surface (such as a baking sheet) and spread it out thinly. Cool until set, then carefully drag a sharp knife from one end of the chocolate to the other to form curls.
KITCHEN COUNTER:
Reprinted by arrangement with Viking Penguin, a member of Penguin Group (USA) Inc., from Celebrate by Pippa Middleton. Copyright © 2012 by Pippa Middleton.
Photography by: David Loftus
