Mel's Chocolate Devil Cake

This cake really is devilishly rich! Try it warmed with a scoop of vanilla ice cream for an indulgent dessert. I use a mixture of milk and dark chocolate in the icing but you can use all milk, or all dark, depending on how sweet you would like it to be.

For the icing

• 215g dark chocolate

• 215g milk chocolate

• 350ml double cream

For the cake

• 180g butter

• 250g caster sugar

• 2tsp vanilla

• 70g cocoa powder

• 3 eggs

• 4 tbsp milk

• 300g plain flour

• 1 1/2 tsp bicarbonate of soda

• 3/4 tsp baking powder

• 1/2 tsp salt

• 300ml boiling water

1. Begin by making the icing as it takes a couple of hours to set to a spreading consistency.

2. Chop the chocolate into small pieces and place in a large bowl. Bring the cream to the boil, then pour over the chocolate.

3. Leave five minutes to soften, then stir to combine, cover with cling film and leave to thicken.

4. In a large bowl, beat the butter until soft. Beat in the sugar and vanilla until light and fluffy, then add the cocoa.

5. Beat in the eggs, one at a time, then the milk.

6. Mix the dry ingredients together in a bowl, then beat into the mixture a little at a time.

7. Carefully beat in the boiling water at a slow speed.

8. Pour mixture into two greased and base lined 8” round cake tins.

9. Bake at 160c for approximately 30 minutes, or until cake pulls away from sides and is springy to touch.

10. Cool on wire racks.

11. Sandwich the cakes together with a third of the icing, then spread the rest over the top and sides and finish by creating a rough swirly finish with a palette knife.

“Warning! Mel’s Chocolate cake is dangerous! My family devoured it, cold on it’s own and hot with custard, it’s dense, thick and very morish – you have been warned!”

Download Mel’s Chocolate Devil Cake Recipe here