Devil’s food cake is usually associated with a rich, dark chocolate layer cake but I thought I’d use the recipe to make cupcakes. Green and Black’s Organic cocoa powder which gives the sponge a rich, chocolately kick and compliments the thick, sweet buttercream icing. For more of a party cake effect, I made delicate chocolate roses using chocolate silk in the style of Mich Turner’s ‘Little Venice Cake Company’. A real showstopper!
So here’s how (makes 12):
Devil’s Food Cake Mix
- 100g plain flour
- 20g cocoa powder
- 140g golden caster sugar
- 1 1/2 tsp baking powder
- a pinch of salt
- 40g unsalted butter
- 120ml whole milk
- 1 egg
- 1/4 tsp vanilla extract
Vanilla Buttercream Icing
- 250g icing sugar (sifted)
- 80g unsalted butter
- 25ml milk
- 1 tsp vanilla extract
For the chocolate roses I used shop-bought chocolate silk but alternatively you can make your own chocolate plastique.
- Pre-heat oven to 170C (150C fan)
- Sift flour and mix sugar, baking powder, salt and butter together
- Pour half the milk into well combined
- Whisk the egg, vanilla and remaining milk in a separate bowl and pour into flour mixture
- Blend until smooth and spoon into cupcake cases until two thirds full
- Bake for 25 minutes until skewer comes out clean then place on cooling rack
For the icing…
- Sift icing sugar and mix in butter
- Slowly pour in milk and vanilla until smooth
- Use a piping bag to decorate or alternatively a large knife
For the chocolate roses…
These look fiddly but I can assure you they are quite easy once you’ve had a bit of practice with the chocolate silk.
- Take a handful of chocolate silk and work it in your hands until it warms up and becomes more malleable
- Roll it into a sausage shape on the work surface and cut into 6 x 1.5 cm cylinders
- Flatten one edge of the cyclinder in a semi-circle shape leaving the other edge thicker
- Take one disc and roll into a swiss roll shape. This will form the middle of the rose bud.
- Take another two discs and mould them around the edge of the central cylinder
- Take the remaining discs and mould them around the outside of the central rose bud
- Finally cut the extra chocolate silk at the bottom to make the rose buds flat and decorate your cupcakes!
For more complicated cake decorations why not have a look at Mich’s wonderful book ‘Fantastic Party Cakes’ – the ‘real Bentley of cake makers’.