RECIPE NOTE: This cake will keep for up to four days, covered in plastic wrap, or in a large airtight plastic container in a cool, dark place. Do not refrigerate, as the frosting will set too firm.
SINFULLY DELICIOUS
MICHAEL JAMES
“If you’re going to celebrate, do it in style with this devil’s food cake. Chocolate and more chocolate, all layered up, this has been my go-to cake for years, either at home for birthdays or celebrations, or at the bakery for customers with special occasions. You can make the cake in advance and assemble on the day to spread the workload. Sour cream gives the cake lovely richness, deeper flavour and a moist crumb. It’s my favourite chocolate cake to make.”
FOLLOW ME: @michaeljamesbakes
RECIPE NOTE: Enjoy the cake trimmings with leftover ganache, or crumble them over ice cream. Macarons supplied by Cacao Chocolates & Macarons
SWEET MEMORIES
ANNA POLYVIOU
“Your favourite children’s party food in the form of a cake, spread with white chocolate ganache and coated with hundreds and thousands.”
FOLLOW ME: @annapolyviou
DEVIL’S FOOD LAYER CAKE
SERVES 10-12
You’ll need a sugar thermometer and 3 x 20cm round cake pans.
225g unsalted butter, at room temperature
2½ cups (550g) caster sugar
1 tbs vanilla bean paste
5 (250g total) large eggs, at room temperature, lightly whisked
1⅔ cups (250g) plain flour
115g Dutch cocoa powder, sifted
4½ tbs cornflour
1 tsp baking powder
½ tsp bicarb soda
280g sour cream
Cacao nibs, to decorate
CHOCOLATE BUTTERCREAM
180g dark (70%) chocolate, finely chopped
1 tbs pure icing sugar, sifted
¾ cup (180ml) thickened cream
2 large egg yolks, at room temperature, plus 7 large egg yolks, at room temperature
30g unsalted butter, at room temperature, plus 360g extra, chopped, at room temperature
2 tbs Dutch cocoa powder, sifted
170g caster sugar
Preheat oven to 160°C/140°C fan-forced. Grease base and side of 3 x 20cm round cake pans and line with baking paper.
In a stand mixer fitted with the paddle attachment, cream the butter, sugar and vanilla on medium-high speed for 10 minutes, scraping down side of bowl occasionally, or until pale and creamy in colour and texture. Add eggs, one at a time, mixing well between each addition until well incorporated.
Place the flour, cocoa, cornflour, baking powder, 1 tsp fine salt and bicarb in a large bowl and
