How to Make Prue Leith’s Devil’s Food Chocolate Cake | #BookBreak with Daniel J. Layton

How to Make Prue Leith’s Devil’s Food Chocolate Cake | #BookBreak with Daniel J. Layton


Book Break! How are you? Daniel J. Layton
here. It is November and as such, winter is just around the corner. And I don’t know about
you but I find certain elements of winter just a little bit bleugh. In particular, the night draws in a little
bit earlier, and it gets cold. So, I decided to do one of my favourite things
in the world, which is to put on some pyjamas, and make some delicious food. And, as luck would have it, Prue Leith has
a brand new book. It’s called My All Time Favourite Recipes, and it’s packed to the
brim with her – well, all time favourite recipes. And I thought it would be fun to show you
how to make one of her all time favourite recipes, a delicious Devil’s Food chocolate
cake. It’s right there. Takes a little bit of time, a little bit of
patience, but there’s nothing better to do with a cold winter Sunday. You will need these ingredients. We’re going to start with the icing, so: put
a pan on a gentle heat and then add double cream and butter, stirring occasionally until
all the butter has melted. Bring it to just under the boil, and then
add in your chopped dark chocolate. Whisk it gently, and as the chocolate starts to
melt, you will see the face of heaven. Then pour your icing into a bowl, and leave
to cool at room temperature. Now for the batter. You will need… Use a decent sized sieve and sift the cocoa
powder into a bowl. Then add your soft light brown sugar. Move your camera ever so slightly,
and then add two teaspoons of gorgeously goopy vanilla paste. Try and say that in a rush. Pour over 375 mls of boiling water and whisk
everything together until it’s nice and smooth. Them’s your wet ingredients, so pop them to
one side for just a hot sec, and let’s get on with the dry. Butter! Sugar! Cream them together until light
and fluffy and it’s egg time, folks. One at a time, and then beat to incorporate, followed
by a spoonful of the flour and another beat. Do this for each of the eggs. Then fold in the rest of the flour, a third
at a time, remembering to scrape down the edges of your bowl as you go, to incorporate
everything. Then it’s just a case of folding the wet ingredients
into the dry. And making a complete mess as you go, just, just fold it in. Mmm delicious.
Forget about the mess. Divide the mix evenly between three greased
and lined 20 centimetre sandwich tins, and then plonk them in a 180 degree oven to bake
for about 25 minutes. On your very fancy cake stand, plonk one of
the sponges and top it with a generous heap of icing. Smooth said icing to the edges,
which is just a delicious thing to do. Then gently place another sponge on top, and
have at it again with the icing. One last sponge, there he is, and now it gets
messy. Put the rest of the icing all over the cake. Just all over it. Don’t worry about
neatness. This is a Devil’s Food cake, and I find it looks most enticing when it resembles
a giant pile of rich, dark chocolate. Kinda like the cake out of Matilda. No, really, let it fall down the edges and
just slather it all over. You will make a mess. Just embrace it. And that, my friends, is that. You can, if you want to, do chocolate decorations.
For that, you’ll need, well, chocolate. You break the chocolate into a small bowl,
and then set that over a pan of simmering water until the chocolate has melted. Then you just pour it out onto a flat baking
sheet and leave it to cool before you make your shapes, like coils, or shards. It’s just the thing is, I’m not very good
at that, so I sort of just made really thick spikes and hoped for the best, which is why
I will never be on Bake Off. My cake and I thank you for watching. Prue’s
book is available right now. And don’t forget to subscribe to Book Break for more bookish
joy. Now if you’ll excuse me, I have some business
to attend to. And by business, I mean putting my face in this.

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