This here blog might be a little quiet over the coming weeks as half the New Fat Ladies team is off on an adventure.
In S-J’s absence I will do my best (even though she might join us from parts unknown if she has the time/internet) to entertain you for the interim!
A 30th birthday has occurred and this means cake, that is one thing I know is true in my universe. I sadly missed the cake on the party day (I went to Perth and ate wedding cake instead – which was very excellent!) so I made a little cake for the birthday lady for the day of her birth!
She likes chocolate, because she’s pretty smart. I didn’t have any of my cookbooks with me as I wasn’t in my own kitchen, but luckily I had NFL supplies on hand. So, I pulled out a book of S-J’s for this recipe, the CWA one that I am holding in our “promo shots” in fact. This recipe was for a Devil’s Food Cake but honestly I have changed it so much that it is not even close to recognisable anymore. But inspiration is important, so it gets a shout out!
You can make it more simple by using storebought jam for the filling or subbing out the frosting for your favourite go-to icing. I leave that up to you. But just make cake, and then eat it. It’s the best plan.
Devil’s Food Cake with Chocolate Cream Frosting and Raspberry Filling
For the Cake:
2 eggs, separated into yolks and whites
1/2 cup butter (softened)
1 cup sugar
2 cups plain flour
2 tsps baking powder
1/2 tsp baking soda
1/2 cup cocoa
1/4 cup boiling water
1 3/4 cups whole milk
2 tsps vanilla
For the Raspberry Filling:
3 cups frozen raspberries
1/2 cup sugar
1/4 cup water or juice
For the Chocolate Cream Frosting:
1 1/2 cups whipping/thickened cream
1/2 cup cocoa
3/4 cup icing mixture (the cornflour in the icing mixture helps to stabilise the cream)
1 tsp vanilla
pinch of salt
Make the cake
Preheat oven to 180C, line two 8″ round cake pans.
Beat whites until they stiffen enough to be spooned into another bowl.
In a separate bowl beat together the butter and sugar until creamy, add yolks and beat until lighter in colour. Dissolve the cocoa in the boiling water and carefully add it to the butter/sugar/egg mixture. Beat until completely combined.
Sift together the flour, baking powder and baking soda. Mix together the milk and vanilla. Beating at a medium speed, alternate the flour and milk mixtures, adding small amounts at a time until all are combined. Fold the egg whites in gently until fully incorporated.
Divide the mixture evenly between the two pans and bake for 30 – 40 minutes until the tops spring back.
Remove from oven and allow to cool for 5 – 10 minutes before removing from tins and cooling on a rack. (Before the cakes cool completely, slice off any peaks that may have occurred and eat them. You cooked the cake, you get the spoils!)
Allow the now flat-on-top cakes to sit on the rack while you make the filling and frosting.
Place all ingredients in a medium saucepan, cook over medium high heat until all liquid is gone, stirring constantly. Allow to cool slightly, then push through a sieve to remove all the seeds.
Spread raspberry filling over cooled cake.
Chocolate Cream Frosting
In a medium-large bowl, whip the cream with the icing mixture, cocoa, vanilla and salt. Beat until just past the usual thickness for whipped cream but before the stiffness of buttercream frosting. Watch the mixture and scrape sides often as this happens a lot faster with the cocoa in the mix.
Spread 1/3 of the frosting onto the raspberry filling, place other layer of cake on top. Frost top and sides with remaining 2/3 of frosting. Decorate as you see fit. Nom!
Cake and frosting are best eaten the next day, but will keep for up to one week (or the use-by date on the cream!). Keep refrigerated.