Strawberry Devil's Food Cake

It has been two years since I decide to bake birthday cake for my family.  I really regret that I do not make cakes for my kids' first birthday and all these years relying on buying cakes from the store.  Cakes from the bakery may taste better or look nicer, however home bake cake is always special that you make it with your heart! Don't you agree!

I have been longed to make Devil's food cake so I take the chance to make it for my son's birthday as chocolate is his favourite! He also love strawberries and it is such a good match to the chocolate.

The name of angle food cake comes from the white colour from the egg white while devil's food cake comes from the dark colour from the chocolate.  It is interchangeable with rich chocolate cake, the only different is that it is made with soda bicarbonate and water (my recipe used soda bicarbonate and milk) Originally it is made with grated beetroot to get the red colour so some recipes would add in red colouring as well.  So it is quite liked the red velvet cake with dark frosting!

My kids has started the summer holiday and we'll be going to Sydney for a wedding next week!  I'm so looking forward for a break!!


Strawberry Devil's Food Cake

90g dark cooking chocolate
115g unsalted butter
90g dark brown sugar
1 tablespoon golden syrup
175g plain flour
25g cocoa powder
1/2 teaspoon bicarbonate of soda
2 eggs
1/2 teaspoon vanilla essence
90ml milk

For the icing:
150ml milk
100g caster sugar
60g dark chocolate
60g butter
1/2 teaspoon vanilla essence
fresh strawberries and chocolate flakes

Method:

1. Preheat oven to 170c and paper-lined a 20cm round cake pan.
2. Melt butter, chocolate, sugar and syrup in pan, let it cool aside.
3. Sift dry ingredients into a bowl, then add the chocolate mixture, stir in beaten eggs, vanilla essence and milk.  Mix well.
4. Bake 30-35 mins or until the skewer comes out clean after inserting. Cool cake at the cake wire.
5. For the icing: boil milk and sugar until syrupy, it will look like thinned condensed milk.  Do not stir once the sugar is dissolved. Remove from pan and stir in chocolate, butter and vanilla essence.  Beat until thick, keep the icing mixture into the fridge until spreadable.
6. To Deco the cake: cool cake completely, spilt the cake into half horizontally. Spread 1/3 of the icing on the top of the first layer, then lay around with sliced strawberry.  Top with another layer and spread the rest of the icing on the top and side of the cake.  Sprinkle some chocolate flakes over and deco with some fresh strawberries in the middle.  Keep cake in fridge till the icing is settled.

Source: Adopted and modified from the cookbook "Easy Baking - Cakes, biscuits, pies & bread" from Linda Collister