Why this is called Devil’s Food Cake I cannot imagine, far too good for the devil who gets the best tunes already according to
Grease and line
In a saucepan melt the butter, chocolate, syrup and sugar, stirring regularly (do not boil). Cool. Dissolve the bicarbonate of soda in
To make vanilla butter icing, whizz all the ingredients in a food processor until soft and creamy, or beat together by hand with a wooden spoon. If you prefer, use coffee essence or rum to taste instead of the vanilla.
For the top of the cake make American frosting: Put the sugar and water into a heavy pan and heat gently until the sugar dissolves. Bring to the boil and continue boiling until the syrup reaches 115°C/240°F If you don’t have a sugar thermometer, drop a drop of the syrup into cold water. If it makes a soft ball it is ready. Whisk the egg white to form soft peaks. Pour the syrup gradually on to it, whisking all the time, until the frosting thickens and has a rough granular feel. Pour the frosting over the cake and smooth in whirls with a wet, warm, stainless knife. Sprinkle with grated chocolate just before the frosting sets.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.