150g chocolate chips (dark, milk or white will work well
160 ml condensed milk
1.Preheat the oven to 180C gas mark 4. Prepare two 20cm non-stick sandwich tins.
2.Cream the butter and the sugar together and beat well. This will have a strange texture- not pale and fluffy like usual creaming - because of the high proportion of sugar to butter. Then gradually add the egg, beating well all the time.
3.Melt the chocolate in a bowl set over hot water or in the microwave (about 2 minutes on full power). Let it cool a little, then stir gently into the creamed mixture.
4.Combine the flour, bicarbonate of soda and salt and add, gradually and gently, to the creamed mixture, alternating with the milk and vanilla.
5.Spoon into the sandwich tins, dividing it evenly, and smooth the tops. Bake for 30-35 minutes, or until the cakes are springy and a knife inserted in the centre comes out clean. Allow to cool for a couple of minutes in the tins, then turn out on to a rack to cool completely.
For the frosting
1.Put everything into a small saucepan and stir over a low heat until the chocolate and butter have melted and it becomes a smooth mixture. Remove from the heat and let it cool until it can be spread.
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