Lily Vanilli Fairtrade Devils Food Ale Cakes Recipes

LILY VANILLI FAIRTRADE DEVIL'S FOOD ALE CAKES

Steps:

• Preheat the oven to 180c.
• Bring ale to the boil in a saucepan. Remove from the heat and stir in the cocoa.
• Leave to cool until it reaches room temperature.
• Sift together the flour, salt and baking soda and set aside.
• Cream the butter and sugar together with an electric mixture until very light and fluffy (about 5 mins).
• Add the egg and beat until just incorporated.
• Beat in the cooled ale/cocoa mixture.
• Add the sifted dry mixture in three parts, alternating with the buttermilk in two parts - beginning and ending with the dry and beating after each addition.
• Spoon the batter into a baking tray lined with cupcake cases (2/3 of the way full).
• Bake in preheated oven for 15 mins or until a toothpick inserted into the centre comes out clean.
• Cool briefly in the pans and then transfer to a wire rack until cooled completely.
• Frosting.
• Boil ale in a saucepan, remove from the heat and stir in the cocoa.
• Allow to cool completely - transfer to a bowl and place in the fridge if necessary.
• Beat the butter until smooth Add the vanilla, ale/cocoa mixture and half the icing sugar and continue to beat.
• Gradually add all of the sugar - beating continuously until you reach a consistency you like.
• Spread onto cooled cupcakes and top with shavings of Fairtrade.
• chocolate and Brazil nuts.

DEVIL'S FOOD SHEET CAKE

Steps:

• In a large saucepan, bring water to a boil. Remove from the heat. Stir in sugar and butter until butter is melted. Add eggs and vanilla; mix well. Combine flour, cocoa, baking soda and salt; add to butter mixture and mix thoroughly. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , For frosting, beat butter, confectioners' sugar, cocoa, vanilla and enough milk to reach a spreading consistency. Frost cake.

DEVIL'S FOOD CAKE LAYERS

Steps:

• Preheat oven to 350 degrees. Butter an 11- by-2-inch round cake pan and a 9-by-2- inch round cake pan. Line bottoms with parchment rounds, then butter parchment. Dust pans with cocoa powder, and tap out excess.
• Mix cocoa powder and the boiling water in a bowl until smooth. Let cool. Sift together cake flour, baking soda, and salt into a large bowl. With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 4 minutes. Beat in vanilla. Add eggs, 1 at a time, beating well after each addition, and scraping sides of bowl as needed.
• Whisking constantly, pour milk into cocoa mixture in a slow, steady stream; whisk until smooth. With mixer on low speed, add flour mixture to butter mixture in three additions, alternating with cocoa-milk mixture, and starting and ending with flour mixture.
• Transfer 5 cups batter to the 11-inch pan and 3 cups batter to the 9-inch pan. Bake, rotating pans halfway through, until a cake tester inserted in centers comes out clean, 40 to 45 minutes. Transfer pans to wire racks and let cool completely. Invert cakes onto racks, then remove parchment and re-invert, top sides up. Use a serrated knife to trim top of each cake to make level.