For the chocolate middle you'll need a big bag of giant chocolate buttons (you can use the left overs for decoration too!)
How to create the beast-
1. Preheat oven to 160C/325F/Gas Mark 3. Grease two tins, and line with non stick baking paper.
2. Break up the chocolate and place in a heatproof bowl over a saucepan of simmering water, once melted add the milk and cocoa powder and heat gently. Keep stirring until all the chocolate is melted and there are no lumps left. It should be runny and smooth. Take off the heat.
3. In a large bowl, beat the butter and muscovado sugar until pale and fluffy, bean in the egg YOLK (separated from the whites).
After you've added the egg yolk, beat in the sour cream of creme fraiche, and the melted chocolate mixture.
4. Sift in the flour and the bicarb of soda, then fold in evenly, making sure to be gentle with the mix. In a separate bowl, whisk the egg whites until stiff enough to hold firm peaks. Then gently fold into the mixture evenly.
5. Divide the mix between the prepared cake tins, smooth level and bake in the preheated oven for 35 - 40 minutes, OR until risen and firm to the touch. Cool in the tins for 5 - 10 minutes before turning out onto a wire rack.
6. To make the frosting, put the chocolate, cocoa powder, soured cream/creme fraiche, golden syrup, butter and water into a saucepan and heat gently until all ingredients are melted and smooth. (do not allow to boil). Once smooth, remove from heat and sift in the icing sugar a bit at a time, stirring to make sure it doesn't go lumpy.
Allow the icing to cool and stir occasionally, until the mixture begins to thicken and hold it's shape.
7. While the icing is cooling, get a hollow round object to make a hole in each of your cakes. (I used a shot glass, use it like a hole punch). Make sure your holes are in the same place, otherwise they won't match up when you assemble the cake.
8. Put the bottom layer of your cake onto a plate, and ice the inside, making sure to go around the hole you've made, then add the top layer on, but don't ice the top or sides just yet.
The cake should still be warm from the oven inside, so fill the hole in the middle of the cake with your chocolate buttons. Fill as much as you can, and stack them evenly on the top so it's as level as possible. (as the cake is still warm, the buttons will melt inside, making a melty centre).
Once you've added the buttons to the middle, ice the top of the cake, and over the hole so it's not visible. then ice the sides, and decorate!
9. EAT!
Cut into the cake for yumminess.
You can keep it in the fridge for about 4 or 5 days! Although, I'm sure you won't be able to keep it that long! nom nom nom.
Serving
Suggestions
Great served either warm or cold, with cream, custard of ice cream! Or fab just on it's own!
Originally Submitted
2/10/2013
0 Out of 5 from
0 reviews
You can add this Melty-Middle Devils Food Cake recipe to your own private DesktopCookbook.
