Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Devil's Food Cake

3 1/2 oz semisweet chocolate
1 5/8 cups self-rising flour
1 tsp baking soda
8 oz butter, plus extra for greasing
2 cups firmly packed dark brown sugar
1 tsp vanilla extract
3 eggs
1/2 cup buttermilk
1 cup boiling water

Frosting
1 1/2 cups superfine sugar
2 egg whites
1 Tbs lemon juice
3 Tbs orange juice

1. Melt the chocolate in a heatproof bowl over a pan of simmering water. Sift the flour and baking soda together.

2. Place the butter and sugar in a large bowl and beat until pale and fluffy. Beat in the vanilla extract and the eggs, one at a time, beating well after each addition. Add a little flour if the mixture starts to curdle. Fold the melted chocolate into the mixture until well blended. Fold in the remaining flour, then stir in the buttermilk and 8 fl oz/225 ml / 1 cup boiling water.

3. Divide the mixture between 2 lightly greased and base-lined 8-inch/20-cm shallow round cake pans and level the tops. Bake in a preheated oven, 375°F , for 30 minutes, or until springy to the touch. Let cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

4. Place the frosting ingredients in a large bowl set over a pan of simmering water. Using an electric whisk, whisk until thick and forming soft peaks. Remove from the heat and whisk until the mixture is cool.

5. Sandwich the 2 cakes together with a little of the frosting, then spread the remainder over the sides and top of the cake. Decorate with candied orange peel. (I used strawberries and chocolate syrup)

Source: Chocolate cookbook

Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being