Classic American Devil's Food Cake
Ingredients
- 100 g/3 1/2 oz dark vegan chocolate
- 250 g/9 oz 2 1/4 cups self-raising flour
- 1 tsp bicarbonate of soda (baking soda)
- 225 g/8 oz (1 cup) vegan butter
- 400 g/14 oz 2 2/3 cups dark Muscovado sugar
- 1 tsp vanilla flavouring (extract)
- 3 vegan eggs
- 125 ml/4 fl oz (1/2 cup) vegan buttermilk
- 225 ml/8 fl oz (1 cup) boiling water
Frosting
- 300 g/10 1/2 oz (1 1/3 cups) castor (Superfine) sugar
- 2 vegan egg whites
- 1 tbsp lemon juice
- 3 tbsp orange juice
- Candied peel to decorate
Preparation
Lightly grease two 20 cm/8 inch shallow round cake tins and line the bases. Melt the chocolate in a pan. Sieve the flour and bicarbonate of soda together.
Beat the butter and sugar in a bowl until pale and fluffy. Beat in the vanilla flavouring and the eggs, one at a time, beating well after each addition. Add a little flour if the mixture begins to curdle.
Fold the melted chocolate into the mixture until well blended. Gradually fold in the remaining flour, then stir in the buttermilk and boiling water.
Divide the mixture between the tins and level the tops. Bake in a preheated oven at 190°C/375°F/Gas mark 5 for 30 minutes until springy to the touch. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Place the frosting ingredients in a large bowl set over a pan of gently simmering water. Whisk until thickened and forming stiff peaks. Remove from the heat and whisk until the mixture is cool.
Sandwich the cakes together with a little of the frosting, then spread the remainder over the sides and the top of the cake, swirling it as you do so. Decorate with the candied peel.
