Devil's Food Cake, Orange-Lemon Frosting
Comments: A classic rich American cake that just melts in your mouth, frosted with a citrus frosting.
Preparation time : 25 minutes
Baking time : 35 minutes
Calories : 685
Proteins : 6 g
Carbohydrates : 109 g
Sugars : 99 g
Fat : 29 g
Saturated fat : 18 g
Servings: 8
  • 3 1/2 ounces [100 g] dark chocolate
  • 2 1/4 cups [315 g] self-rising flour
  • 1 teaspoon [5 mL] baking soda
  • 1 cup [225 g] butter
  • 2 2/3 cups [660 mL] unrefined dark brown sugar [muscovado]
  • 1 teaspoon [5 mL] vanilla extract
  • 3 eggs
  • 1/2 cup [125 mL] buttermilk
  • 2 cups [500 mL] boiling water
Orange-Lemon Frosting
  • 1 1/3 cups [330 mL] icing sugar
  • 2 egg whites
  • 1 tablespoon [15 mL] lemon juice
  • 3 tablespoons [45 mL] orange juice
  • Candied orange rind pieces, to decorate
  • Preheat oven to 375°F [190°C].
  • Lightly grease 2 round 8-inch [20-cm] cake pans; line bottom of pans with waxed paper.
  • Melt dark chocolate into a casserole.
  • Meanwhile, sift together flour and baking soda; set aside.
  • Into a large bowl, beat together butter and brown sugar until light.
  • Beat vanilla and eggs, one at a time into mixture, beating well after each addition.
  • If mixture curdles, stir in a little of reserved flour mixture.
  • Fold melted chocolate mixture into butter mixture, until well combined.
  • Slowly stir in remaining reserved flour mixture, before stirring in buttermilk and boiling water.
  • Evnely pour dough into prepared pans; level top of dough.
  • Bake cakes into preheated oven for approximately 30 minutes, until cakes bounce back when lightly pressed with a finger into the centre.
  • Leave cake to cool in pans onto wire racks for 5 minutes, before unmolding cakes onto wire racks; remove waxed paper and leave cake to cool completely.
  • Meanwhile, prepare orange-lemon frosting.
  • Transfer one of the cakes onto a serving plate; spread top of cake with a little of orange-lemon frosting.
  • Top with remaining cake; into a back-and-forth movement, frost top and sides of cake with remaining orange-lemon frosting.
  • Decorate cake to taste with candied orange rind pieces.
Orange-Lemon Frosting
  • Into a bowl, over slowly simmering water, preferably using an electric beater, beat, or whip, together icing sugar, egg whites, lemon juice and orange juice until thick, and peaks form.
  • Remove from heat and beat or whip mixture, until cold.