Devil’s Food Cake with Amaretto

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