Devils' Cake - Djöflaterta
|Devil's Cake with cocoa icing.|
I like it best when it has been frozen and thawed before glazing, because the cake will then be nicely moist.
1 3/4 cup flour
1 1/2 cup sugar
1 tsp salt
2/3 cup milk
1 tsp baking soda
2 eggs or 1 egg and egg 2 yolks (if you're making Angel's créme icing)
1/2 cup dark cocoa * (or more, if you prefer your cake really dark and chocolatey. Proper Devil's cake should be almost black in colour)
100 g margarine/butter (soft)
1 tsp vanilla essence
Mix together the dry ingredients. Add milk and mix well. Add eggs, soft margarine/butter and vanilla essence and mix well. Pour into two cake pans and bake at 175° Celsius until firm (usually 25-30 minutes). Remove gently from pans and cool.
When cold, spread one half with rhubarb jam (leave it out if you don't have any), and spread cocoa icing over the jam. Put the other half on top and cover with icing. OR use
Englakrem - Angel's Créme Icing:
1 cup sugar
1/3 cup water
2 egg whites
Boil water and sugar together until a clear syrup forms. Cool slightly. Be careful not to burn. Whip the egg whites until they are stiff and form peaks. Continue whipping and pour the warm syrup very slowly into the egg whites. Continue whipping until mixture is cold. This créme should be quite stiff. Spread on the cake and decorate with chocolate shavings.
|With chocolate buttercream icing.|
- Put chocolate chips in the batter for an extra chocolatey taste.
- Cover with cocoa-butter icing. Put mashed bananas between the layers.
- Put white butter icing between the layers and serve.