Edd Kimber was the first Great British Bake Off winner, is one of the UK’s best-loved bakers and the author of four baking books (his latest, One Tin Bakes, is out now). Find more of his recipes on Olive magazine.com and follow him on Instagram @theboywhobakes.
ULTIMATE DEVIL’S FOOD CAKE
It’s hard to quantify what exactly makes a devil’s food cake different to any other chocolate cake but to my mind the devilish variety is moist, deep and rich in colour, and is always made with some form of acidic ingredient (buttermilk, yogurt, soured cream) which helps with moistness and overall flavour, as acidity can help brighten and intensify chocolate notes. My version doesn’t stray too far from the classic but it does add rye flour, which contributes to the cake’s overall rich flavour. When it comes to the frosting, there are two options for different skill levels – a classic fudge frosting, and a slightly more complicated Swiss meringue buttercream.
Devil’s food cake
45 MINUTES + COOLING | SERVES 10-12 | EASY
unsalted butter 85g, diced
dark chocolate (70% cocoa solids) 100g, roughly chopped
plain flour 185g
wholemeal rye flour 75g
baking powder 1 tsp
bicarbonate of soda 2 tsp
salt 1/2 tsp
light brown muscovado sugar 275g
cocoa powder 50g
black coffee 200ml, hot
buttermilk 225g
eggs 2 large
CLASSIC FUDGE FROSTING
unsalted butter 340g, softened
icing sugar 150g cocoa powder 60g
soured cream 5 tbsp
dark chocolate 200g, melted and cooled
SWISS MERINGUE BUTTERCREAM (see troubleshooting tips, opposite)
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