Devilish Chocolate Cake Choco Diavolo

After reading the book I was inspired to make something delicious, something sinful, and I didn’t have to go out of the house, but went straight to my humble kitchen and made Choco Diavolo a Devilish Chocolate Cake.

When you take a bite from this cake, the chocolate explodes in your mouth (in a nice way). The texture came out great, moist, tender crumb, hmmmm you should really try it.

There are many different recipes out there for chocolate cake, but this devilish chocolate cake recipe is a keeper. You will fall in love with it if you had it the same day you baked it, but the next day it turns to a sinful and soul captivating spell.

I thought of giving this beauty a tree log shape to mimic the huge and tall trees in the dark forests.

To know more about why the Novel Hellbound was able to bring this cake out of me, and to get the recipe of course, read what my sister Su has written below.

Ingredients

• THE CAKE
• 1 ¾ cup all-purpose flour
• 1 ½ teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsweetened cocoa powder
• 2 cup sugar
• 2 large eggs
• ¼ cup milk
• ¼ cup sour cream
• ¼ cup vegetable oil
• ¼ cup melted butter
• 1 teaspoon vanilla
• 1 cup boiling water
• THE CHOCOLATE FROSTING
• 1 cup unsalted butter melted
• ½ cup + 2 tablespoon unsweetened cocoa powder
• 6 cup confectioners sugar
• 5 tablespoon milk
• 2 teaspoon vanilla

Instructions

1. MAKING THE CHOCOLATE CAKE
2. Preheat oven to 350F/180C. Grease and flour three 8” pans and line them with parchment paper.
3. Sift all the dry ingredients together except the sugar. Keep aside.
4. In a bowl, add the butter, oil, sugar, vanilla, and beat for 2 minutes. Add the eggs one at a time and beat until fluffy. Add the milk and sour cream and beat for two minutes.
5. Add the dry ingredients and mix until combined. Pour the boiling water into the batter and mix until you get a smooth batter. (Do not over mix here.)
6. Pour equal amount of the batter into the baking pans and bake for 25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
7. Cool on a cooling rack while in the pan for 9 minutes. Remove the cake from the pan and place on wire rack to cool completely.
8. MAKING THE CHOCOLATE FROSTING
9. cup unsalted butter melted
10. ½ cup + 2 tablespoon unsweetened cocoa powder
11. cup confectioners sugar
12. tablespoon milk
13. teaspoon vanilla
14. In a bowl, add the butter. Stir in the cocoa powder until combined. Add half the sugar and half the milk and beat for 1 minute. Add the rest of sugar and milk and beat for 5 minutes until the frosting is creamy in texture.

thanks done share recipes to : https://www.munatycooking.com/2012/05/choco-diavolo.html