RamblemuseSM Recipes

Food That's Worth the Cooking

Devil's Food Cake Cockaigne
with Chocolate Fudge Icing

This is a recipe out of The Joy of Cookingone-bit. I liked it because it took making a chocolate cake about as far as one could go in the direction of including chocolate. For suitable celebrations, a glass of champagne goes well with it. For less extreme occasions, a cup of coffee from freshly ground beans will suffice. It is a quality of cake suitable for feeding bite-by-bite to a close friend.

Devil's Food Cake Cockaigne

Preheat oven to 350 degrees

Prepare the following custard:

Cook and stir in a double boiler over — not in — boiling water:

  • 2 to 4 oz. unsweetened chocolate
  • ½ cup milk
  • 1 cup light brown sugar, firmly packed
  • 1 egg yolk

Remove from the heat when thickened. Have other ingredients at about 70°F (21°C). Sift before measuring:

  • 2 cups cake flour

Resift with:

  • 1 teaspoon baking soda
  • ½ teaspoon salt

Beat until soft: ½ cup butter
Add and cream until light: 1 cup sifted sugar.
Beat in one at a time: 2 egg yolks

Add the flour to the butter mixture in 3 parts, alternating with the following mixture:

  • ¼ cup water
  • ½ cup milk
  • 1 teaspoon vanilla

Stir the batter until smooth after each addition. Stir in the chocolate custard.

Whip until stiff, but not dry: 2 egg whites.

Fold them lightly into the cake batter. Bake in greased pan about 25 minutes. Spread when cool with Chocolate Fudge Icing.

If you come to a fork in the road, take it. — Yogi Berra

Last revised Tue 27 May 2008 — Keith Eric Grant — The Ramblemusesm
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