Devil'S Food Cake With Plain Chocolate
|Butter||2 Ounce (50 Gram)|
|Sugar||8 Ounce (225 Gram)|
|Self-raising flour||6 Ounce, sifted (175 Gram)|
|Sour milk||2 Fluid Ounce (50 Milliliter)|
|Black coffee||3 Fluid Ounce, boiling (75 Milliliter)|
|Plain chocolate||2 Ounce, cut in small pieces (50 Gram)|
|Soda bicarbonate||5 Milliliter (1 Teaspoon)|
|Vanilla essence||5 Milliliter (1 Teaspoon)|
|Melted chocolate||1 Cup (16 tbs) (To Decorate)|
|Cold water||38 Milliliter (2 1/2 Tablespoon)|
|Sugar||7 Ounce (200 Gram)|
|Cream of tartar||1 1⁄4 Milliliter (1/4 Teaspoon)|
|Vanilla essence||2 1⁄2 Milliliter (1/2 Teaspoon)|
Cream the butter and sugar together until fluffy.
Beat in the eggs, then fold in the flour with the sour milk.
Mix the coffee, chocolate and soda together until the chocolate has melted.
Cool slightly, then stir in the vanilla.
Add to the flour mixture and beat well.
Divide the batter evenly between two well-greased 23 cm./ 9 in.sandwich tins.
Put into the oven preheated to fairly hot (190°C/375°F or Gas Mark 5) and bake for 25 to 30 minutes, or until a knife inserted into the centres comes out clean.
Cool on a wire rack.
Meanwhile to make the filling, beat all the ingredients, except the vanilla, together in a heatproof bowl.
Put the bowl over a saucepan of hot water over low heat and whisk for 6 to 8 minutes, or until stiff.
Put one of the cakes on a plate.
Spread the filling liberally over the top and cover with the remaining cake.
Dribble a little melted chocolate over the top to decorate.