Dessert for 20

Devils Food Cake

Name: Devils Food Cake
Total time: 70 min
Yield: 20 servings
Cuisine: British and Irish
Ingredients: 200 g unsalted butter plus extra for the tins; 200 g dark chocolate chopped; 250 g plain flour; 50 g rye or spelt flour; 50 g cocoa sifted (optional); 2 tsp baking powder; 1 tsp bicarbonate of soda; 400 g light muscovado sugar; 300 ml natural yogurt; 150 ml espresso or strong coffee; 2 tsp vanilla extract; 3 eggs; 300 g dark chocolate chopped into small pieces; 400 g unsalted butter softened; 300 g icing sugar sifted; 50 g cocoa powder; 100 ml milk

Moist dark chocolate cake layers bake with coffee and yogurt, then join with rich chocolate buttercream.

$1.17per serving $

70 minstart to table

20servings

British and Irish Vegetarian Budget Desserts

Ingredients

200 g unsalted butter plus extra for the tins
200 g dark chocolate chopped
250 g plain flour
50 g rye or spelt flour
50 g cocoa sifted (optional)
2 tsp baking powder
1 tsp bicarbonate of soda
400 g light muscovado sugar
300 ml natural yogurt
150 ml espresso or strong coffee
2 tsp vanilla extract
3 eggs
300 g dark chocolate chopped into small pieces
400 g unsalted butter softened
300 g icing sugar sifted
50 g cocoa powder
100 ml milk

Steps

Heat the oven to 350 F, butter two 8-inch round cake pans, and line their bases with baking paper.
Melt 200 g chocolate with 200 g butter, then stir in the coffee, yogurt, and vanilla.
Whisk the flours, cocoa, baking powder, baking soda, and sugar, then mix in the chocolate mixture and eggs.
Divide the batter between the pans and bake for 25 to 30 minutes, until the centers are firm.
Cool the cakes in the pans for 10 minutes, then cool them on a rack for 10 minutes.
Melt the remaining chocolate, cool it briefly, then beat it with the softened butter, icing sugar, cocoa, and milk.
Spread buttercream between the layers and over the cake.

Main ingredient on sale this week? See what to make with eggs on sale.