Devil’s Food Cake with Amaretto
This indulgent chocolate cake is a delicious sweet treat and a dream for chocolate lovers. The rich chocolate and espresso sponge pair perfectly with the fluffy Amaretto frosting, creating the ultimate taste experience. Ensure the cake looks flawless by baking on Bacofoil® Non-Stick Baking Paper. The unique textured surface reduces the amount of contact with the bake allowing the cakes to slide easily off the paper, ensuring you get the perfect bake every time.
Prep Time 15 mins
Cook Time 25 - 30 mins
Serves 8 - 10
Ingredients
For the sponge:
250g caster sugar
250g self-raising flour
1 tsp baking powder
1 tsp bicarbonate of soda
60g cocoa
3 eggs
150ml whole milk
150ml sunflower oil
1 shot of espresso made up to 100ml with boiling water
For the Amaretto frosting:
500g butter
1kg of icing sugar, sieved
1 tsp vanilla extract
75ml Amaretto
Method
Preheat the oven to 170ºC. Line the 3x20cm sandwich tins with Bacofoil® Non-Stick Baking Paper
In a large bowl, mix the sugar, flour, bicarbonate of soda, cocoa and baking powder together. In a jug, mix the eggs, milk and oil together. Pour the wet ingredients into the large bowl of dry ingredients and mix together. Gradually stir in the coffee to the mixture
Divide the mixture between the 3 prepared tins. Bake for 25 mins. Leave to cool for 5 mins and then cool the sponges on a wire rack
For the icing, cut the butter into cubes and whip in a stand mixer or food processor for about 7 mins until pale and almost doubles in size
Add the icing sugar gradually to the butter, beating well after each edition. Add the vanilla extract and mix well. With your chosen machine running, very slowly drizzle in the Amaretto
Put a base layer of icing on the cake, making sure it is entirely covered (known as the ‘crumb layer’). Firm up in the fridge for 20-30 mins
Take a piping bag fitted with a star nozzle and fill with the rest of the icing. Pipe circular roses onto the base layer of icing until the whole cake is covered. Firm in the fridge for another 20-30 minutes, then the cake is ready to serve
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