Saturday, 3 August 2013

Deeply Dark Devil's Food Cake by Kathleen Khor

Deeply Dark Devil's Food Cake
(The Cake Book by Tish Boyle)

- 106g all-purpose flour*
- 1 tsp baking powder
- 1/4 tsp + 1/8 tsp bicarbonate of soda
- 1/4 tsp + 1/8 tsp of salt
- 78g unsalted butter, room temperature
- 150g sugar (I reduced it to 120g)
- 31g cocoa powder (I used Valrhona cocoa powder)
- 1 large egg
- 1/2 tsp vanilla extract
- 160ml warm water

* I do not have all-purpose flour, so I substituted it with self-raising flour and I omitted baking powder and salt.

1 Grease the bottom and side of your cake pan generously and dust with flour.
2 Preheat oven to 325F or 160C.
3 Sift flour and bicarbonate of soda together and whisk till well blended. Set aside.
4 In a clean bowl, beat butter at medium speed until creamy, about 1 minute.
5 Gradually add the sugar and beat at high speed until the mixture is pale and we; blended, about 3 minutes.
6 Add cocoa powder and beat at medium speed for 1 minute. using a spatula, scrape down the sides of the bowl as necessary.
7 Beat in the egg followed by vanilla extract.
8 Turn your mixer to low speed, add the flour mixture in three additions, alternating it with warm water in two additions. That is flour, water, flour, water and flour.
9 Scrape down the side of the bowl and mix at low speed for 30 seconds.
10 Pour the batter into prepared pan and smooth the top.
11 Bake for 25 - 30 minutes, until a cake tester inserted into the center of the cake comes out clean.
12 Cool the cake in the pan on a wire rack for 20 minutes.
13 Remove the side of the pan and invert the cake onto the rack. Let it cool completely.

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