Cooking DEVIL'S FOOD - with kids!

Yumi's son is the main budding chef in the brood, and he's obsessed with this book by Reece Hignell. It means Yumi and Manbaby have tried MANY recipes from the book, including this one for a giant Devil's Food Chocolate Cake.CAKE BOI'S DEVIL'S FOOD CAKE - aka Chocolate Lover's Heaven!Pre-heat the oven to 160C fan-forced.Grease and line 2 20cm cake tins.Sift 480g flour, 700g caster sugar, 170g cocoa powder, 4tsp baking soda, 1tsp baking powder and 1tbs salt. (Yep, I said 1 teaspoon but it's actually a whole TABLESPOON.) Reece's recipe also has 1tsp ground nutmeg to add in at this point although we left this out cos = fussy kids.In the bowl of a stand mixer, add 480g milk, 1 cup vegetable oil, 2tsp vanilla and 4 eggs. Mix on medium speed for 1 minute.Add 1/3 of the dry ingredients to the wet ingredients. Fully combine before repeating with the remaining 2/3. Add in 480ml boiling water then mix for 1 minute.Divide the mixture evenly (I use scales) between the 2 cake tins then bake for 50 - 55 mins.Check with a skewer that the cake is cooked - a few moist crumbs is good, wet batter is not.Allow the cooked cake to cool on a wire rack.My kids don't like icing so we stop here!ICING:Finely chop 400g of 54% cocoa chocolate. Place in a stand mixing bowl.Heat 600ml thickened cream in a small saucepan until it reaches a simmer. Add in 50g butter, then pour the lot over the chopped chocolate.Allow it to sit for 1 minute, then mix it until smooth and glossy. Add 1tsp vanilla and a pinch of salt. Stir well, then refrigerate for 1 hour to set.Run the icing in the electric mixer to get fluffy and awesome. Spread over the two cakes. Reece suggests horizontally halving the cakes to make 4 layers. Hosted on Acast. See acast.com/privacy for more information.