BAKING BRILLIANCE
Olive|October 2020
Edd Kimber shares his expert tips for creating showstopping cakes and bakes. This month a deep, dark chocolate cake with a choice of two glorious frostings
EDD KIMBER
BAKING BRILLIANCE

Edd Kimber was the first Great British Bake Off winner, is one of the UK’s best-loved bakers and the author of four baking books (his latest, One Tin Bakes, is out now). Find more of his recipes on Olive magazine.com and follow him on Instagram @theboywhobakes.

ULTIMATE DEVIL’S FOOD CAKE

It’s hard to quantify what exactly makes a devil’s food cake different to any other chocolate cake but to my mind the devilish variety is moist, deep and rich in colour, and is always made with some form of acidic ingredient (buttermilk, yogurt, soured cream) which helps with moistness and overall flavour, as acidity can help brighten and intensify chocolate notes. My version doesn’t stray too far from the classic but it does add rye flour, which contributes to the cake’s overall rich flavour. When it comes to the frosting, there are two options for different skill levels – a classic fudge frosting, and a slightly more complicated Swiss meringue buttercream.

Devil’s food cake

45 MINUTES + COOLING | SERVES 10-12 | EASY

unsalted butter 85g, diced

dark chocolate (70% cocoa solids) 100g, roughly chopped

plain flour 185g

wholemeal rye flour 75g

baking powder 1 tsp

bicarbonate of soda 2 tsp

salt 1/2 tsp

light brown muscovado sugar 275g

cocoa powder 50g

black coffee 200ml, hot

buttermilk 225g

eggs 2 large

CLASSIC FUDGE FROSTING

unsalted butter 340g, softened

icing sugar 150g cocoa powder 60g

soured cream 5 tbsp

dark chocolate 200g, melted and cooled

SWISS MERINGUE BUTTERCREAM (see troubleshooting tips, opposite)

Diese Geschichte stammt aus der October 2020-Ausgabe von Olive.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

Diese Geschichte stammt aus der October 2020-Ausgabe von Olive.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

WEITERE ARTIKEL AUS OLIVEAlle anzeigen
kitchen therapy with Rosie Birkett
Olive

kitchen therapy with Rosie Birkett

Give salad the Jersey Royal treatment with Rosie's rustic new potato platter

time-read
3 Minuten  |
May 2023
PUB MENU The Barley Mow
Olive

PUB MENU The Barley Mow

Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark

time-read
3 Minuten  |
May 2023
BOLTHOLE Fort Road Hotel, Margate
Olive

BOLTHOLE Fort Road Hotel, Margate

Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia

time-read
1 min  |
May 2023
COOK LIKE A LOCAL South Korea
Olive

COOK LIKE A LOCAL South Korea

Su Scott introduces the deep, complex flavours of this East Asian country

time-read
4 Minuten  |
May 2023
READY? SET MENU? GO!
Olive

READY? SET MENU? GO!

Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow

time-read
5 Minuten  |
May 2023
Speedboat Bar SIGNATURE DISH
Olive

Speedboat Bar SIGNATURE DISH

Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown

time-read
2 Minuten  |
May 2023
Coronation chicken cups
Olive

Coronation chicken cups

Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining

time-read
1 min  |
May 2023
3 WAYS WITH Pickles
Olive

3 WAYS WITH Pickles

Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties

time-read
3 Minuten  |
May 2023
Keep it sweet
Olive

Keep it sweet

Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz

time-read
9 Minuten  |
May 2023
Cook with the season
Olive

Cook with the season

That sweet spot between spring and summer brings with it some of the very best produce

time-read
8 Minuten  |
May 2023