Devil's Food Cake

This recipe for Devil's Food Cake by Nigella is the very meaning of deliciously bad. It is everything the name Devil's Food Cake describes; extremely rich, dark and positively sinful. It has the moist yet dense crumb of cake shop cake and cuts miraculously into perfect slices every time.

Cake

50g Cocoa Powder

100g Soft Brown Sugar

250ml Boiling Water

125g Soft unsalted butter

150g castor sugar

225g plain flour

1/2 tsp baking soda

1/2 tsp baking powder

2 tsp vanilla extract

2 eggs

Frosting

125ml water

30g soft brown sugar

175g soft unsalted butter

300g dark chocolate

Serves 12

Preheat the oven to 180°c and line/grease two 20cm cake tins.

Sift the cocoa and sugar into a bowl and pour the boiling water over, then whisk to combine and set aside. 

In a separate bowl, sift the flour, baking powder and baking soda and set aside.

In a large bowl, cream the butter and sugar to a fluffy paste. Then beat in the vanilla.

Add one egg to the butter and sugar, beat to combine, then add half the flour mixture, beat to combine. Then repeat with the other egg and the rest of the flour mixture.

Finally, stir in the cocoa and sugar mixture and then divide the batter between the two cake tins.

Bake for approx 20-25 minutes or until a cake tester comes out clean. Leave the cakes to cool in their tins for 5-10 minutes, then turn out on to a wire rack to cool completely.

However, as soon as the cakes are in the oven, start the frosting. Put all the ingredients except the chocolate into a pan over a low heat to melt. Once it begins to bubble, take it off the heat and add the chopped chocolate, then swirl (not stir) to combine. After 10 minutes, give the mixture a stir to combine. Leave to cool for 1 hour, whisking occasionally.

To assemble to cake, place one layer on a stand or plate, spread 1/3 of the frosting over, then place the second cake on top and spread the remaining frosting over the top and sides. I cut each cake in half and did 4 layers in total so it would fit in the cake stand but do whatever you like.

Pumpkin Soup

I was trying to come up with an interesting name for this dish until I realised that in fact it doesn't need one. It is as traditional and down to earth in taste as it is in it's name. There is just something so comforting about that vivid orange on a sad rainy day that instantly cures even the deepest of doubts.

1.5kg pumpkin (butternut is easiest I find)
2 medium carrots
80g butter
1 tbs garlic oil (or vegetable oil with 1/2 tsp crushed garlic)
1 large onion, finely chopped
2 cups chicken or vegetable stock
1 tbs turmeric
1/2 tsp crushed ginger
1 tbs soft brown sugar

Peel and dice the pumpkin and carrots into small cubes.
Melt the butter with the oil in a heavy based stock pot over a medium heat. Add the onions with 1tsp salt and cracked black pepper and fry until soft and translucent. Now add the pumpkin and carrots and cook for 10 minutes while stirring.
Add the stock, turmeric, ginger and sugar and simmer gently, lid on, for another 10 minutes.
Once vegetables are tender, leave to cool.
Blitz in a blender or using a blending wand until you have a smooth, rich velvety consistency.

Serve with chopped spring onion, sour cream and crusty bread toasted with parmesan and black pepper