What better way to end my devil themed blogiversary party than with some Devil’s Food from the Domestic Goddess?
I adapted Nigella’s recipe into cupcakes and much deliciousness ensued!
These were easy to make, and tasted amazing! A deep chocolate flavour and they were (apologies in advance) super moist. They also lasted for close to a week in the fridge…we are after all only two people and the mix made 15 cupcakes. I took half into work to share the love but someone managed to eat all of his half by himself. Not so fussy after all it appears!
If you head over to You tube you can see Nigella make this cake herself and hear her utter my favourite phrase of the clip when she speaks about mixing the cocoa, muscovado sugar and hot water into a “malevolently dark syrup”. It is Devil’s Food Cake after all!
I pretty much followed Nigella’s recipe except that I added a tablespoon of coffee granules into that same “malevolently dark syrup” because it wasn’t already rich and dark enough! Also because I made cupcakes, I adjusted the cooking time. Mine were in the oven for 18 minutes.
Can I just say….that frosting!!!!! OMG. I ate so much of it I felt sick. Then I ate some more because it was so good!
- 50 grams best-quality cocoa powder (sifted)
- 100 grams dark brown muscovado sugar
- 250 millilitres boiling water
- 1 tbsp coffee granules (optional)
- 125 grams soft unsalted butter (plus some for greasing)
- 150 grams caster sugar
- 225 grams plain flour
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 2 teaspoons vanilla extract
- 2 large eggs
- 125 millilitres water
- 30 grams dark brown muscovado sugar
- 175 grams unsalted butter (cubed)
- 300 grams best-quality dark chocolate (finely chopped)
- Sprinkles to decorate
- Preheat the oven to 180°C/gas mark 4/350°F.
- Line muffin pans with cupcake liners. I made 15 cupcakes from this mixture but the number of cupcakes will depend on the size of your containers.
- Put the cocoa, the coffee, if using, and 100g / half cup dark muscovado sugar into a bowl with a bit of space to spare, and pour in the boiling water.
- Whisk to mix, then set aside.
- Cream the butter and caster sugar together, beating well until pale and fluffy.
- While this is going on, stir the flour, baking powder and bicarb together in another bowl, and set aside for a moment.
- Still mixing, add the vanilla extract into the creamed butter and sugar . Then drop in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.
- Keep mixing and incorporate the last of the flour. Then fold in the cocoa mixture, scraping the mixing bowl well with a spatula.
- Divide this batter into the cupcake liners, filling to just over halfway.
- Place in the oven and cook until a skewer comes out clean - it was around 18 minutes for me but will depend on the size of your cupcakes.
- Remove from the tins and cool on a wire rack.
- Put the water, 30g / 2 tablespoons muscovado sugar and 175g butter in a pan over a low heat to melt.
- When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt before whisking till smooth and glossy.
- Leave for about 1 hour, whisking now and again.
- Spread or pipe the frosting over the cupcakes.
- Decorate with sprinkles or your decoration of choice.
Have a great week!