Having a slice of a Devil s Food Cake to end a Monday should be a norm Make this wildly decadent moist irresistible recipe by nigellalawson for an ultimate mood lift What you need Good quality cocoa powder 50g sifted Dark brown muscovado sugar 100g Boiling water 200 ml Soft unsalted butter 125g plus some for greasing Caster sugar 150g Plain flour 225g Baking powder 1 2 tsp Bicarbonate of soda 1 2 tsp Vanilla extract 2 tsp Eggs 2 large For the frosting Water 125 ml Dark brown muscovado sugar 30g Unsalted butter 125g cubed Good quality dark chocolate 300g finely chopped Method 1 Preheat the oven to 180 C 2 Line the bottoms of two 20cm 8inch round tins with parchment paper and butter the sides 3 Put the cocoa and 100g half cup dark muscovado sugar into a bowl and pour in the boiling water Whisk to mix 4 Cream the butter and caster sugar together beating well until pale and fluffy 5 While you re beating stir the flour baking powder and bicarb of soda together in another bowl 6 Add the vanilla extract into the creamed butter and sugar mixing all the while then drop in 1 egg followed by a scoopful of the flour mixture then the second egg 7 Keep mixing until you have incorporated the rest of the dry ingredients for the cake then finally mix and fold in the cocoa mixture 8 Divide this chocolatey batter between the 2 prepared tins and put it in the oven for about 30 minutes 9 Take the tins out and leave them on a wire rack for 5 10 minutes 10 For the frosting add the water 30g 2 tablespoons muscovado sugar and 175g 1 1 2 butter in a pan over low heat to melt 11 When this mixture begins to bubble take the pan off the heat and add the chopped chocolate swirling and then leave for a minute to melt before whisking till smooth and glossy 12 Leave for about 1 hour whisking now and again 13 Set one of the cooled cakes with its top side down on a cake stand or plate and spread with 1 3 of the frosting then top that with the second cake and spread the remaining frosting over the top and sides swirling away with your spatula

A premium lifestyle and gourmet food superstore bringing you quality products, deliciously unique recipes and exciting flavors from around the globe. At Foodhall, we don’t just love food, we celebrate it

Foodhall, A premium lifestyle and gourmet food superstore bringing you quality products, deliciously unique recipes and exciting flavors from around the globe. At Foodhall, we don’t just love food, we celebrate it

Having a slice of a Devil’s Food Cake to end a Monday should be a norm. Make this wildly decadent, moist & irresistible recipe by @nigellalawson for an ultimate mood lift.

What you need:
• Good-quality cocoa powder - 50g, sifted
• Dark brown muscovado sugar - 100g
• Boiling water - 200 ml
• Soft unsalted butter - 125g, plus some for greasing
• Caster sugar - 150g
• Plain flour - 225g
• Baking powder - 1/2 tsp
• Bicarbonate of soda - 1/2 tsp
• Vanilla extract - 2 tsp
• Eggs - 2 large

For the frosting:
• Water - 125 ml
• Dark brown muscovado sugar - 30g
• Unsalted butter - 125g, cubed
• Good-quality dark chocolate - 300g, finely chopped

Method:
1. Preheat the oven to 180°C
2. Line the bottoms of two 20cm/ 8inch round tins with parchment paper and butter the sides
3. Put the cocoa and 100g/ half cup dark muscovado sugar into a bowl, and pour in the boiling water. Whisk to mix
4. Cream the butter and caster sugar together, beating well until pale and fluffy
5. While you’re beating - stir the flour, baking powder and bicarb of soda together in another bowl
6. Add the vanilla extract into the creamed butter and sugar – mixing all the while – then drop in 1 egg, followed by a scoopful of the flour mixture, then the second egg
7. Keep mixing until you have incorporated the rest of the dry ingredients for the cake, then finally mix and fold in the cocoa mixture
8. Divide this chocolatey batter between the 2 prepared tins and put it in the oven for about 30 minutes
9. Take the tins out and leave them on a wire rack for 5–10 minutes
10. For the frosting: add the water, 30g/ 2 tablespoons muscovado sugar and 175g / 1 1/2 butter in a pan over low heat to melt
11. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling and then leave for a minute to melt before whisking till smooth and glossy
12. Leave for about 1 hour, whisking now and again
13. Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread with 1/3 of the frosting, then top that with the second cake, and spread the remaining frosting over the top and sides, swirling away with your spatula

Having a slice of a Devil’s Food Cake to end a Monday should be a norm. Make this wildly decadent, moist & irresistible recipe by @nigellalawson for an ultimate mood lift. What you need: • Good-quality cocoa powder - 50g, sifted • Dark brown muscovado sugar - 100g • Boiling water - 200 ml • Soft unsalted butter - 125g, plus some for greasing • Caster sugar - 150g • Plain flour - 225g • Baking powder - 1/2 tsp • Bicarbonate of soda - 1/2 tsp • Vanilla extract - 2 tsp • Eggs - 2 large For the frosting: • Water - 125 ml • Dark brown muscovado sugar - 30g • Unsalted butter - 125g, cubed • Good-quality dark chocolate - 300g, finely chopped Method: 1. Preheat the oven to 180°C 2. Line the bottoms of two 20cm/ 8inch round tins with parchment paper and butter the sides 3. Put the cocoa and 100g/ half cup dark muscovado sugar into a bowl, and pour in the boiling water. Whisk to mix 4. Cream the butter and caster sugar together, beating well until pale and fluffy 5. While you’re beating - stir the flour, baking powder and bicarb of soda together in another bowl 6. Add the vanilla extract into the creamed butter and sugar – mixing all the while – then drop in 1 egg, followed by a scoopful of the flour mixture, then the second egg 7. Keep mixing until you have incorporated the rest of the dry ingredients for the cake, then finally mix and fold in the cocoa mixture 8. Divide this chocolatey batter between the 2 prepared tins and put it in the oven for about 30 minutes 9. Take the tins out and leave them on a wire rack for 5–10 minutes 10. For the frosting: add the water, 30g/ 2 tablespoons muscovado sugar and 175g / 1 1/2 butter in a pan over low heat to melt 11. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling and then leave for a minute to melt before whisking till smooth and glossy 12. Leave for about 1 hour, whisking now and again 13. Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread with 1/3 of the frosting, then top that with the second cake, and spread the remaining frosting over the top and sides, swirling away with your spatula

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