Devil's Food Cake recipe
information
Total calories 4505,
Preparation time 20 minutes,
Cooking time 2 hours,
Oven temperature 150C. 300 F, gas 2
ingredients
175 g (6 oz) butter or margarine
175 g (6 oz) caster sugar
3 eggs
4 tablespoons golden syrup
50 g (2 oz) ground almonds
50 g (2 oz) cocoa powder
175 g (6 oz) self raising flour
150 ml (1/4 pint) milk
grated chocolate to decorate
175 g (6 oz) caster sugar
3 eggs
4 tablespoons golden syrup
50 g (2 oz) ground almonds
50 g (2 oz) cocoa powder
175 g (6 oz) self raising flour
150 ml (1/4 pint) milk
grated chocolate to decorate
For the frosting
1 egg white
175 g (6 oz) icing sugar
1 tablespoon golden syrup
3 tablespoons water
175 g (6 oz) icing sugar
1 tablespoon golden syrup
3 tablespoons water
method
1. Line and grease a deep 20 cm (8 in) round cake tin.
2. Cream the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, then thoroughly stir in the syrup, almonds and cocoa powder.
3. Carefully fold in the flour and add enough milk to make a mixture with a dropping consistency. Spoon into the tin, smooth the top and bake in a cool oven for about 2 hours.
4. Turn out on to a wire rack to cool.
5. Make the frosting: place all the ingredients in a basin overboiling water and whisk until the icing stands in soft peaks. Remove from the heat and continue whisking until cool, then quickly spread it over the cake. Decorate with grated chocolate.
Cook's Tip
To line a cake tin. Cut circles of greaseproof paper the size of base of tin. Cut a double thickness strip of paper 5 cm (2 in) wider than height of tin and the length of circumference. Fold up 1 cm (1/2 in) along length. Snip
at 1 cml (1/2 in) intervals. Grease tin with melted lard. Place one circle in tin. Place strip around edge with folded edge on bottom of tin. Place second circle in tin. Grease paper.
2. Cream the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, then thoroughly stir in the syrup, almonds and cocoa powder.
3. Carefully fold in the flour and add enough milk to make a mixture with a dropping consistency. Spoon into the tin, smooth the top and bake in a cool oven for about 2 hours.
4. Turn out on to a wire rack to cool.
5. Make the frosting: place all the ingredients in a basin overboiling water and whisk until the icing stands in soft peaks. Remove from the heat and continue whisking until cool, then quickly spread it over the cake. Decorate with grated chocolate.
Cook's Tip
To line a cake tin. Cut circles of greaseproof paper the size of base of tin. Cut a double thickness strip of paper 5 cm (2 in) wider than height of tin and the length of circumference. Fold up 1 cm (1/2 in) along length. Snip
at 1 cml (1/2 in) intervals. Grease tin with melted lard. Place one circle in tin. Place strip around edge with folded edge on bottom of tin. Place second circle in tin. Grease paper.
serving amount
makes 1 cake
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
