Devil’s cake with Angel frosting
Cake- easy, frosting a bit difficult. And the actual cake is on the small side, so you might think about doubling the recipe and making 2. Frosting would still easily cover without doubling as long as you get the temp right (so it’s proper meringue fluffy).
1 oz (30g) dark chocolate broken into pieces
1/2 cocoa powder
2/3 cup coffee (don’t worry, you don’t taste it)
1/3 cup whole milk
1&1/3 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
10 tbsp unsalted butter, (chunked and softened)
1 cup firmly pack dark brown sugar
3 large eggs
1 tbsp vanilla
5 egg whites at room temp
1&1/2 cup granulated sugar
1 tbsp light corn syrup or golden syrup (in the UK)
1 tbsp vanilla
1) preheat oven to 325f/170c
2) grease 2 8 inch cake tins (I have done both 2 or putting it all in one, just bake for longer on a lower temp if just doing a single layer cake), dust tins with flour or you could just use parchment paper
3) Put chocolate & cocoa in heat proof bowl, pour hot coffee over it and whisk until melted.
4) Add all other ingredients and put in mixer/use electric whisk until smooth.
5) Bake 35-45 minutes, take out & let cool completely.
1) Put egg white in a bowl and mix to soft peaks (will take a while…start on next step whilst waiting)
2) In saucepan over low heat, stir 1 &1/4 cup of the sugar, the syrup, and 1/4 cup water. When sugar is disolved increase the heat to medium high and pop in a candy thermometer.
3) Heat, without stirring, to soft-ball (118c/235f, don’t let it go above or you will have no fluff to your frosting), remove pan immediately from heat.
4) Add 1/4 cup sugar to egg mix on low mix.
5) Slowly stream in hot syrup, increase to high once all added. Mix until thick and shiny.
6) Add vanilla, mix for 10 seconds more.
Plunk onto cooled cake and enjoy! I added cherries to the top of mine and put some cherry jam between the 2 layers of cake. Recipes says to put the icing in the middle too, but add whatever you want.