I am in love with the idea of this month’s #ForeverNigella challenge: fridge-raiding snacks, Nigella style.
If you’ve ever seen an episode of any of Nigella’s shows, it most likely featured in a satin nightgown raiding the fridge. And if you haven’t seen this surreal (some would say delicious) sight, I bet you’re picturing it now.
When it comes to raiding the fridge, for most of us, it is post-midnight when the pangs cannot be ignored any more. And it is in such circumstances one realizes the true taste and power of a simple piece of cake.
For my midnight indulgence, I baked a Devil’s Food Cake with a tiny twist. I changed two things, one in the cake and one in the frosting. While chocolate is for everyone, I wanted to give it a good balance. I added a heaping tablespoon to the cocoa mixture (you’ll read about it in the recipe) and a generous splash of Kahlua to the frosting. A bite of this after a long day’s work is surprisingly rewarding.
If you read her original recipe, making the frosting can be quite intimidating but I promise you it will eventually come together. Since I was using Kahlua, I reduced the water quantity or you could end up with a runny frosting.
- ½ cup best-quality cocoa powder, sifted (I use hershey’s)
- ½ cup packed dark brown sugar
- 1 heaping tablespoon of ground coffee
- 1 cup boiling water
- 1 stick plus 1 tablespoon unsalted butter, at room temperature
- ¾ cup superfine sugar
- 11/2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons vanilla extract
- 2 eggs
- FOR THE FROSTING:
- ⅓ cup water
- 2½ tablespoons kahlua
- 2 tablespoons dark brown sugar
- ¾ cup unsalted butter, cubed
- 2 cups chocolate chips
- decorative sugar (optional)
- Preheat the oven to 350 degrees F. Generously grease and flour a 20″ cake tin.
- In a medium bowl, combine the cocoa, coffee and ½ cup dark brown sugar. Pour in the boiling water. Whisk to mix and set aside.
- In another bowl, sift together the flour, baking powder, baking soda and set aside.
- In a large bowl, beat the butter and superfine sugar until light and fluffy, about 3-4 minutes.
- Add in vanilla extract, add in one egg quickly followed by a spoon of the flour mixture.
- Then add in the second egg and beat until combined.
- Then keep adding in the flour mixture slowly while beating until all of it is incorporated.
- Finally mix and fold in the cocoa mixture, scraping its bowl out well with a spatula.
- Pour the batter into a prepared pan and bake for 35 to 40 minutes or until a cake tester comes out clean. Let it cool on a wire rack.
- As soon as the cakes are in the oven, get started on your frosting:
- In a saucepan, put the water, 2 tablespoons dark brown sugar and butter to melt on low heat
- Once the mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirl the pan so that the chocolate melts and you have a nice smooth and glossy chocolate-y mixture.
- Stir in the kahlua and let it stand for about 1 hour, whisking now and again – when you’re passing the pan – by which time the cakes will be cooled, and ready for the frosting.
- Spread the frosting generously on your cake and sprinkle with decorative sugar.