Devil’s Food Cake II
A dish that leans on squares baker’s chocolate and sugar.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 4 squares Baker’s chocolate
- 120 ml sugar
- 120 ml sweet milk
- Yolk 1 egg
- 60 ml butter
- 120 ml sugar
- 60 ml sour milk
- 1 egg
- 270 ml flour
- 2 ml soda
- 2 ml vanilla
Make it lactose-friendly
- ½ cup sweet milk → lactose-free milk, oat milk, or almond milk
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- ¼ cup sour milk → lactose-free milk, oat milk, or almond milk
Steps
- Melt the chocolate over hot water.
- Add ½ cup sugar to the melted chocolate, then gradually add the sweet milk.
- Add the egg yolk and cook until the mixture thickens. Set aside to cool.
- In a separate bowl, cream the butter, then gradually add the other ½ cup sugar.
- Add the well-beaten egg and the sour milk.
- Mix and sift the flour with the soda, then add it to the butter mixture.
- Combine the chocolate mixture with the butter mixture and add the vanilla.
- Bake in shallow cake pans.
- If desired, add ¼ cup raisins, seeded and cut in pieces, to the boiled frosting for the filling.
- Spread boiled frosting between the layers and on top of the cake.
Nutrition (estimated, per serving)
| Calories | 427 |
|---|---|
| Protein | 6.0 g |
| Fat | 17.7 g |
| Carbs | 61.5 g |
| Fiber | 2.7 g |
| Sodium | 31 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States