This devil’s food cake recipe is from The Australian Women’s Weekly Sweet Old-Fashioned Favourites cookbook – first published in 1991 and still in print today! This cake is the perfect treat for birthdays, afternoon teas or even just because.
Ingredients
Method
Grease two deep 20cm round cake pans and line the bases with paper; grease paper.
Beat butter and sugar in a small bowl with electric mixer until light and fluffy, before adding the eggs, one at a time. Beat well between each addition.
Transfer mixture to a large bowl and fold in the sifted flours, soda and cocoa with combined coffee, colouring, water and milk, in two batches.
Pour into prepared pans and bake in moderate oven for about 45 minutes. Turn cakes onto wire rack to cool.
To make the chocolate frosting, combine chocolate and butter in heatproof bowl over a pan of simmering water; stir until smooth. Remove from heat and cool at room temperature until spreadable; stir occasionally while cooling.
Join the cold cakes with whipped or mock cream and top with the rich chocolate frosting.
How long does devil’s food cake keep?
The un-iced devil’s food cake can be made two days ahead; store in an airtight container. The cake, if un-iced, is suitable for freezing.
