I bought this book off Amazon some time ago and been flipping the pages on a daily basis, making mental bookmark on what I wanted to bake from this book. I have heard rave reviews on all Tish's cake and saw a few recipes that call for sour creams! That will be later.
Decided to go with a simple and quick chocolate cake so I chose Deeply Dark Devil's Food Cake as my maiden cake from Tish Boyle's The Cake Book! No regrets..the cake was extremely soft due to the amount of liquid used.
Deeply Dark Devil's Food Cake by Tish Boyle
- 106g all-purpose flour*
- 1 tsp baking powder
- 1/4 tsp + 1/8 tsp bicarbonate of soda
- 1/4 tsp + 1/8 tsp of salt
- 78g unsalted butter, room temperature
- 150g sugar (I reduced it to 120g)
- 31g cocoa powder (I used Valrhona cocoa powder)
- 1 large egg
- 1/2 tsp vanilla extract
- 160ml warm water
* I do not have all-purpose flour, so I substituted it with self-raising flour and I omitted baking powder and salt.
- Grease the bottom and side of your cake pan generously and dust with flour.
- Preheat oven to 325F or 160C.
- Sift flour and bicarbonate of soda together and whisk till well blended. Set aside.
- In a clean bowl, beat butter at medium speed until creamy, about 1 minute.
- Gradually add the sugar and beat at high speed until the mixture is pale and we; blended, about 3 minutes.
- Add cocoa powder and beat at medium speed for 1 minute. using a spatula, scrape down the sides of the bowl as necessary.
- Beat in the egg followed by vanilla extract.
- Turn your mixer to low speed, add the flour mixture in three additions, alternating it with warm water in two additions. That is flour, water, flour, water and flour.
- Scrape down the side of the bowl and mix at low speed for 30 seconds.
- Pour the batter into prepared pan and smooth the top.
- Bake for 25 - 30 minutes, until a cake tester inserted into the center of the cake comes out clean.
- Cool the cake in the pan on a wire rack for 20 minutes.
- Remove the side of the pan and invert the cake onto the rack. Let it cool completely.