Recipe

Women's Weekly Vintage Edition: Devil's food cake

Rich, chocolatey and utterly decadent, this devil's food cake from The Australian Women's Weekly vintage cookbooks is the perfect treat for birthdays, afternoon teas or even just because.

米ay 25, 2015 2:00pm
  • 20 mins preparation
  • 45 mins cooking
  • Serves 8
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Ingredients

Devil's food cake
  • 180 gram butter
  • 1 3/4 cup caster sugar
  • 3 eggs
  • 1 1/2 cup self-raising flour
  • 1/2 cup plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 2/3 cup cocoa
  • 3 teaspoon dry instant coffee
  • 1/2 teaspoon red food colouring
  • 1/2 cup water
  • 1/2 cup milk
Rich chocolate frosting
  • 60 gram dark chocolate
  • 60 gram unsalted butter

米ethod

Devil's food cake
  • 1
    Grease two deep 20cm round cake pans and line the bases with paper; grease paper.
  • 2
    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.
  • 3
    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.
  • 4
    Pour into prepared pans and bake in moderate oven for about 45 minutes. Turn cakes onto wire rack to cool.
  • 5
    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.
  • 6
    Join the cold cakes with whipped or mock cream and top with the rich chocolate frosting.

Notes

The un-iced cake can be made two days ahead; store in an airtight container. The cake, if un-iced, is suitable for freezing.

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