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Death by Chocolate-Layers of Devils Food Cake divided by rich Chocolate buttercream then topped with Chocolate curls I don’t make layer cakes very often. I don’t have a good excuse for this.
An indulgent chocolate cake recipe from the Mary Berry’s Simple Cakes book. Death by chocolate layers up a chocolate sponge, icing and wavy decorations. I have given a generous amount of icing to fill and ice this cake, as death by chocolate should be sheer luxury and a complete indulgence!
So here’s the deal: Devil’s Food Cake rose in popularity in the 1900’s. A time when it was very normal to give desserts dramatic names! Many believe the name was inspired by the cakes slightly red hue and sinfully decadent nature. Although it’s certainly a lot less devilishly red than red velvet cake!
For the chocolate waves, melt the white and dark chocolate in separate small bowls over a pan of hot water. Spread the chocolate on to 4 strips of foil about 4 cm (1½ in) wide and 35 cm (14 in) long.
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