Devil Food Cake

Salam,

Its been a while since the last time i bake a cake. I always excited to try the new found recipe, bought all the ingredients but at the end of the day, i felt tired & so lazy to mess with my kitchen. I don't know what happened to me, but thats what i felt lately.

This particular cake i baked errr.....i can't remember when heheh, i forgot to post on my beloved  blog hahah. I really2 love the combination between cream cheese & chocolate. After i taste this cake, now i'm thinking to bake a marble cheesecake brownies. So, here the recipe...

P/s: Sorry for the picture, i know i'm not good at cutting a cake perfectly ahakss...

Devil Food Cake

Source: Masam Manis

• 1 cup all purpose flour
• 1/4 cup cocoa powder
• 3/4 teaspoon bicarbonate soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 65 gram butter
• 1 large egg - size A
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk 
• 1/2 cup warm water

Set your oven at 170C.
Prepare your cake tins.
Sieve flour, cocoa powder, bicarbonate soda, salt, and set aside.
Beat butter with sugars until light and fluffy, add eggs.
When all well incorporated add the dry ingredients (flour, cocoa powder etc) and alternate with liquid ingredients (buttermilk + warm water) in three portions, last incorporate the vanilla extract.
Bake for about 30 minutes or until just cooked.

 

Cream Cheese Frosting

• 125 g Philly cheese
• 60 g butter
• 1/2 cup icing sugar
• 1 teaspoon vanilla extract
• juice of a squeezed slice of lemon, to rid the cheese taste

Beat the cheese and butter, just until creamy, add the icing sugar, vanilla and lemon juice.

 

Chocolate Ganache

• 200 ml double cream with at least 30% fat content
• 250 g dark chocolate, chopped finely

In a double boiler, warm the cream until just at boiling point, add the chocolate and stir, when all chocolate is melted, remove from the heat and continue stirring until all well mixed.

 

Wait for the cake to cool completely, spread the cream cheese frosting and pour the ganache on top.