Devil's food cake
- Oven
- 175 °C175 °C (350 °F)
- Tin
- 22 cm9 in
Ingredients
Cake
- 130 g vegetable oil4½ oz vegetable oil
- 3 eggs
- 230 g súrmjólk (Icelandic soured milk; use buttermilk)8 oz súrmjólk (Icelandic soured milk; use buttermilk)
- 360 g sugar13 oz sugar
- 1¾ dl cocoa powder¾ cup cocoa powder
- 4¾ dl plain flour2 cups plain flour
- 2 tsp baking powder
- 1½ tsp bicarbonate of soda (baking soda)
- 1 tsp salt
- 1¼ dl coffee, very strong, hot½ cup coffee, very strong, hot
Frosting
- 400 g butter, softened14 oz butter, softened
- 200 g cream cheese7 oz cream cheese
- 600 g icing sugar (powdered sugar)1¼ lb icing sugar (powdered sugar)
- 100 g cocoa powder3½ oz cocoa powder
- 2 tsp vanilla extract
- 1 dl coffee, very strong, cooled½ cup coffee, very strong, cooled
Method
Cake
- Heat the oven to 175°C. Grease a 22 cm cake tin and line the base with baking paper.Heat the oven to 350 °F. Grease a 9 in cake tin and line the base with baking paper.
- Whisk the oil, eggs, súrmjólk and sugar together.
- Sift in the cocoa, flour, baking powder, bicarbonate of soda and salt and mix. Finally stir in the hot coffee; the batter will be thin.
- Pour into the tin and bake at 175°C for about 40 minutes. Let it cool completely.Pour into the tin and bake at 350 °F for about 40 minutes. Let it cool completely.
Frosting
- Beat the butter and cream cheese together well.
- Then add the rest (icing sugar, cocoa, vanilla and coffee) and beat until smooth.
- Split the cake in two horizontally if you like, fill with frosting and spread it over the top and sides.
As she wrote it
Djöflaterta.
130 gr. olía
3 stk egg
230 gr. súrmjólk
360 gr sykur
1 3/4 dl. kakó
4 3/4 dl. hveiti
2 tsk. lyftid.
1 1/2 tsk. matarsódi
1 tsk. salt
1 1/4 dl. mjög sterkt kaffi
175°C í ca: 40 min
í 22 cm. formi
Krem:
400 gr smjör
200 gr Rjómaostur
600 gr flórsykur
100 gr. Kakó
2 tsk. Vanilludr.
1 dl. mjög sterkt kaffi
smjör + R. ostur
hrært vel sam.
síðan
Restin