This is a classic American cake that is said to be sinfully rich and is the antithesis of the light and fluffy angel food cake (for Malaysians, think chiffon cake). Originally, due to the chemical reaction of the cocoa powder and baking powder, the cake was red in colour, hence it was called red devil's cake.
The cake although it looks really sinful, this version is actually pretty light on your tummy. It tastes rich and looks rich, but there is no melted chocolate and all that chocolately taste comes from cocoa powder. It looks a little plain but if you like, jazz it up with some cream or icing.
Devil's Food Cake
180g plain superfine flour
1/4 level tsp bicarbonate of soda
pinch of salt
220 ml warm water
250g caster sugar
2 large eggs, seperated
50g caster sugar
Sift the flour, bicarbonate of soda and salt together. Set aside. Seperate the eggs. Mix the cocoa and warm water together until there is no lumps. I used a whisk to remove the lumps. Set aside to cool down completely. Beat the butter till soft and gradually add 250g sugar. Continue to beat until the mixture is pale and fluffy. Add the egg yolks, one at a time, beating well after each addition.
Using a large metal spoon, fold in 1/3 of the cocoa mixture followed by 1/3 of the flour. Repeat until all are used, ending up with the flour. Whisk the egg whites till soft peaks form, add the 50g sugar. Continue to beat until stiff. Then gradually fold in 1/3 of the egg whites in the cake mixture to soften the mixture before folding in the rest. Fold it in carefully and don't overstir.
Pour cake batter into a greased pan (I used an 8 inch cake tin and it was a bit full, if it is more than 2/3rds full, transfer some batter to cupcakes to bake). Bake in a preheated oven to 180C/350F for 40 to 50 mins, turning down the temperature to 160C/350F after 30 minutes. Bake till well risen and the cake springs back when touched with a fingertip. Leave cake in the pan for 5 minutes before turning it out on a wire rack to cool.