Devil's Food Cake
|Self rising flour||400 Gram|
|Baking powder||1⁄2 Teaspoon|
|Castor sugar||600 Gram|
|Butter||300 Gram (At Room Temperature)|
|Espresso coffee||250 Milliliter, cooled|
|Icing||1 Cup (16 tbs)|
|Castor sugar||750 Gram (Use White Sugar Or The Icing Won'T Be Snow White)|
|Corn syrup/Liquid glucose||1 Tablespoon|
|Vanilla extract||1 Teaspoon|
1. To make the icing, in a saucepan, combine the sugar, corn syrup and 180ml water .
2. Boil to make thick syrup. Take off the heat.
3. In the meanwhile, in a dry and grease free bowl, whisk egg whites until stiff
4. Pour the sugar syrup in a steam stem into the whites, continuously whisking with a wire whisk or beater until the mixture it thick and glossy..
5. If it doesn’t stiffen place the bowl over a pan of simmering water and whisk until it does.
6. Stir in the vanilla.
7. Leave aside to cool.
8. Preheat the oven to 350 degree F or 180 degree C
9. Line and grease two 9-inch cake tins or four sandwich tins.
10. In a mixing bowl, sift together cocoa, flour and baking powder.
11. In another large basin, beat sugar and butter until light and fluffy.
12. Beat the eggs into the creamed mixture.
13. Gently fold in the flour, in 3 batches.
14. Stir in the coffee and milk.
15. Pour batter into the tins.
16. Bake in the preheat oven for 40 to 50 minutes or until the cake is springy to touch and a skewer comes out clean when inserted in the center.
17. Remove from the oven and invert on a wire rack to cool completely.
18. If you have made two large cakes, slice them horizontally through the middle into half, using a pastry knife.
19. On a serving platter or cake stand, layer the cake, sandwiching with the icing.
20. Spread the remaining icing on the top and use the back of a spoon or a palette knife to spike the icing to make peaks.