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Devil's Food Cake

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Devil's Food Cake        

Recipe for Brandy Balls is below the Devil's Food Cake Recipe

Ingredients:  

1 tablespoon lemon juice/vinegar

 15 ml spoon

To make the cake, add the lemon juice or vinegar to the milk and put aside.   Grease and line two 8-9 inch (20 –23 cm) sandwich tins. 

* Pre-heat the oven. unless you are using a fan oven.

Sift the flour, bicarbonate of soda and the cocoa together.

 In a large bowl, cream the butter or margarine with half of the sugar until light.   Gradually beat in the eggs and then mix in the rest of the sugar.

Add the reserved soured milk alternately with the cocoa mixture.

(Alternatively put all the cake ingredients into a mixer and mix until blended).

Divide the resulting mixture between the two tins and spread level. 

Bake in the centre of the oven for 30 minutes.   Gas mark 4 / 350 F / 180 C or 160 C for a fan oven

Leave in the tins for 10 minutes before turning out on to a wire rack to cool.
8 fl oz milk 240 ml
8 oz plain flour 225 g

I teaspoon bicarbonate of soda

 5 ml spoon
2 oz cocoa powder 50 g
4 oz butter or soft cooking margarine e.g. Flora Buttery 100 g
9 oz caster sugar 250 g
2 large eggs (size 2)
 
For the soured cream frosting:  
9oz plain chocolate, broken into small pieces.   I use Sainsbury’s Luxury plain Belgian cooking chocolate 150 g To make the frosting, simply melt the chocolate in the top of a double boiler or in a bowl over a pan of boiling water and then whisk in the salt, sugar and soured cream.   (I melt the chocolate in the microwave)
a pinch of salt
3 tablespoonsful of caster sugar 3 x 15 ml
˝ pint soured cream 300 ml
 

You can then slice the layers of the cake in half to make four discs and then sandwich with the frosting before icing the top.   If you prefer a lighter cake, however, you could make only half the amount of frosting and alternate the layers with whipped cream, again icing the top.

Brandy Balls
 
4oz Chocolate cake, above recipe works very well, half the recipe is about 15 oz.  
4oz Caster sugar, preferably from a container with a vanilla pod buried in it.
4oz Ground almonds, grind the nuts with the skins on for a very much better flavour
2 tablespoons Brandy (Imperial tablespoons are equal to 4 teaspoons or 4 x 15ml)
2 tablespoons Sieved apricot jam
 
Crumble the cake into crumbs and mix all the ingredients together and then roll walnut sized amounts into balls.   Leave them to harden a little, then coat them in dark chocolate.