If you haven't, you should

Make a devils layer chocolate cake.

I said I was going to post about the cake I made for mothers day so here it is. If you are a chocoholic this is definitely the cake for you, it was gorgeous and so chocolately but in a way that didn't make you feel sick like some chocolate cakes do because it was quite light. The recipe is from Comfort Food by Rick Rodgers and this book is full of lots of comfort goodies. I have split the recipe in two parts one for the sponge and one for the icing.

Part 1- The Sponge
200ml Boiling water
65g Natural unsweetened cocoa powder
280g All purpose Flour
11/4 teaspoon of Baking powder
1/4 teaspoon fine sea salt
500g Sugar
125g Unsalted butter
3 Large eggs
1 teaspoon Vanilla extract
310ml Whole Milk

Preheat the oven to 180ºc and lightly butter two round tins and line with baking paper. In a small bowl whisk the boiling water and cocoa powder until smooth, put to one side and let it cool.

While it is cooling sift together the flour, baking soda and salt. In a different bowl whisk together the butter and sugar on a medium high speed until it is light in colour and texture, about 3 minutes.

Beat into the butter mixture the eggs one at a time and then the vanilla extract and cooled cocoa mixture.

Reduce the whisk to low and add one third of the flour mixture, once this has been mixed add in half of the milk, whisk, add in another third of the flour again and whisk until it had been fully mixed together. Repeat this again with the rest of the milk and the last lot of flour.

Divide the batter evenly between the two tins smooth the tops and then bake for 30-40minutes until the sides begin to pull away.

Once cooked transfer to a wire rack and let the sponge cool in the tins for 15 minutes, once the 15 minutes is up flip upside down on the wire rack removing the pan and baking paper. While you are waiting for the sponges to completely cool you can make the icing.

Part 2- Icing
470g Icing sugar
90g Unsweetened natural cocoa powder
125g Unsalted butter
1 teaspoon of Vanilla extract
250ml Heavy cream

In a bowl sift together the icing sugar and cocoa.

Using the mixer on a low speed mix together the butter and sift ingredients until it's crumbly. Mix in the vanilla extract and gradually add the cream to make it spreadable. Be careful though because as you can see from my pictures it goes everywhere.

My icing did start out a little lumpy but the more I mixed the better it got. Once you have completed the icing and the cake is cooled spread some of the icing in between the two sections of sponge.

Finally cover the whole cake with the icing to make it extra chocolately. When you cut into it it should look like layers of chocolate heaven.

Now as you can properly see from my pictures I do not have the correct cooking equipment so I make do with what I have. However this is something I want to build up so if anyone knows of good websites to buy cake making equipment please let me know. I especially love anything with a vintage feel. I am also not a baker in any kind of way I am just a normal person sharing the recipes I make so my cakes don't look perfect and don't always turn out right but I like to share and I hope you enjoy these posts.

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  1. I'm afraid to try this for two reasons. First, this may cause me to like baking and this simply cannot happen. ;) Second, I may want to make this waaaay too often. It's so simple and it looks delicious! <3

    - Anna


    1. It was way to delicious and went very quickly :)

  2. I've been awarded the Liebster award and wanted to nominate you! I found your blog through mutual followers and love it! I think you are so cool! Can't wait to hear your answers!


    the link will answer all the questions you might have.

    xoxo, Daniela