Devil's food cake

I have to say right at the start that I'm MOST excited about this cake. It's a simple chocolate cake, but the texture and crumb were SO perfect that I'm going to use only this recipe for any future chocolate cakes. It would be absolutely stunning with chocolate or vanilla frosting, as a layered cake.

The recipe came from a yahoo food group into my inbox. The original recipe, according to the sender's note, is from the Myrecipes.com website. I shall have to look it up to see if there are more recipes like this one.

I have to admit that I thought it wouldnt turn out well, because the batter was so runny. I did have to bake it for much longer than the 25 minutes specified in the recipe - I think it was closer to 45 minutes, but I cant be absolutely certain. It definitely wasnt just 25 minutes though.

I could have frosted the cake, but I felt too lazy to do so. Besides, the recipe said to merely sift some powdered sugar over it. No powdered sugar here, so I sprinkled vanilla sugar on it (after first brushing the top of the cake with maple syrup to make the sugar stick!). The cake was gorgeous - beautifully chocolatey with a deeper note from the instant coffee... it really would be perfect for making a layered chocolate cake with frosting. Next time!

Recipe for: Devil's food cake

Ingredients:

Cooking spray
5 tbsp butter/margarine
1/2 cup cocoa
1 cup packed dark brown sugar (I used light brown)
2 large eggs
1/2 tsp baking soda
1-1/2 tsp vanilla extract
1/4 tsp salt
1 cup all-purpose flour
1/2 cup hot water
2 tsp instant coffee granules
2 tbsp maple syrup
3-4 tbsp vanilla sugar

Method:

1. Preheat oven to 350° (180°C). Coat a 6-inch square pan with cooking spray.

2. Place butter/margarine in a large microwave-safe bowl. Cover and microwave for 30 seconds or until butter melts.

3. Add cocoa, stirring well with a whisk.

Add brown sugar, stirring well until mixture pulls away from sides of bowl.

4. Add eggs, 1 at a time, stirring with a whisk until smooth.

5. Stir in baking soda, vanilla, and salt.

6. Gradually add flour, stirring just until blended (do not overstir).

7. Combine hot water and espresso. Add to flour mixture, stirring just until blended.

8. Pour batter into prepared pan.

Bake at 350° till done (a toothpick or cake tester inserted in the centre should come out clean). Cool 10 minutes on a wire rack.

9. Brush the top of the cake with the maple syrup and sprinkle with vanilla sugar. Cut into squares; serve warm or at room temperature.