Devil's Food Cake
|Plain chocolate||75 Gram, broken into pieces|
|Strong black coffee||175 Milliliter|
|Unsalted butter||175 Gram|
|Soft dark brown sugar||225 Gram|
|Vanilla sugar||50 Gram|
|Plain flour||275 Gram|
|Soda bicarbonate||7 1⁄2 Milliliter|
|Soured cream||175 Milliliter|
|Egg whites||2 , stiffly beaten|
Place the chocolate in a saucepan with the coffee, stir over a low heat until the chocolate melts and the mixture is smooth.
Leave to cool.
Butter and line three 20 cm / 8 inch sandwich tins with greaseproof , paper.
Brush the paper with melted butter and dust with flour.
Beat the butter in a mixing bowl, until pale and soft.
Add the sugars and beat until fluffy.
Add the eggs, 1 at a time, beating well after each addition.
Stir in the chocolate.
Sift the flour and bicarbonate of soda together on to a sheet of greaseproof paper and fold into the chocolate mixture alternating, in 2 or 3 additions, with the soured cream.
Divide the mixture between the tins and bake in a preheated oven for 25 minutes or until a skewer inserted into the centre comes out clean.
Remove from the oven and leave in the tins on a wire tray for 5 minutes before turning out to cool completely.
To make the icing, place the sugar and water in a heavy saucepan and stir over a medium heat until the sugar dissolves.
Brush away any sugar crystals that have formed on the sides of the pan with a pastry brush dipped in cold water.
Increase the heat and bring to the boil.
Cook to the soft-ball stage, 115°C/ 238°F.
Remove from the heat and dip the base in cold water to arrest further cooking.
Gradually whisk the syrup into the beaten egg whites.
Continue beating until the icing thickens and loses its sheen.
Spread immediately between the cake layers and over the top and sides.