Pippa Middleton's Devil's Food Cake

By carvalhohm

Ingredients

• Cake:
• 6 6 6 tablespoons unsalted butter
• 1 1 1 cups superfine sugar
• 2 2 2 medium eggs, lightly beaten
• 1/2 1/2 2 cup cocoa powder, plus 2 tablespoons
• 1 1 1 cup water
• 1 1 1 cups self-rising flour
• Icing:
• 1 1 1 stick unsalted butter
• 2 2 2 cups confectioners’ sugar
• 2 2 2 tablespoons cocoa powder, plus extra for dusting
• 2 2 2 tablespoons milk
• Raspberry Coulis:
• 10 10 10 ounces raspberries
• to juice, to taste
• 3 3 3 tablespoons confectioners’ sugar

Details

Adapted from bites.today.com

Preparation

Step 1

Preheat oven to 300 degrees. Grease and line two 8-inch layer cake pans with parchment paper. Cream butter and superfine sugar together until soft and fluffy. Gradually add beaten eggs, mixing well after each addition. Blend cocoa powder with water. Add alternately with flour into butter mixture until all is blended smoothly. Divide batter between two pans and bake in center of oven for 25 minutes until firm and just coming away from side of the pans. Cool on rack. (At this stage cakes can be frozen for up to month.)

To make icing, beat butter and confectioners’ sugar together until light and fluffy. Add cocoa powder and milk and beat until combined. Sandwich cakes together using half of icing, then use remainder to top cake. Decorate with simple dusting of cocoa powder.

For coulis, blend the raspberries, lemon juice and sugar until smooth, then strain to remove any seeds.

Tip: To make chocolate curls to decorate cake, melt 3 1/2 ounces of dark chocolate (70 percent cocoa solids), then pour onto flat surface (such as a baking sheet) and spread it out thinly. Cool until set, then carefully drag a sharp knife from one end of the chocolate to other to form curls.