Well yesterday was my Birthday and Hubby promised me a whole weekend off and promised to spoil me like a Princess.

He kept to his word and I didn’t have to lift a finger all weekend, he did the washing, the school ironing, the meals, it was fantastic. On the Saturday night we went to London Bridge and went to The Real Greek for dinner, it was such a good night, we ate the most amazing food, drunk far to much and laughed so much our sides hurt. After seven years together we still really enjoy each others company and just have so much fun together.

I must admit, I am so pleased that I had nothing to do on the Sunday after such a late night, well it was the early hours of the morning when we got to bed and we did go on to a bar and work our way through the cocktail list, but it was such a wonderful birthday.

Sunday morning I was spoilt with breakfast in bed, presents, flowers and cards and I must say for once I didn’t receive anything baking related, even if a few of my cards did have cupcakes on!

To top all this wonderful treatment and luxury off, Hubby excelled himself by making his first ever cake, I usually make my own birthday cake, but he made my favourite Devil’s Food Cake and it was perfect. I have loved this cake since I was a teenager and Jasmine(Nonna) use to make it for me. I was quite emotional at the memories that it brought flooding back. I have searched long and hard to find a recipe just like the one she use to make and this is it, so pleased to have it safely on my blog.

So I would just like to a say a ‘HUGE’ thank you to my Hubby for a truly wonderful birthday weekend.

Buon appetito

 

 

 

 

 

 

Ingredients


2 cups (440 g) sugar
½ cup + 2 tablespoons (140 g) butter, softened
3 eggs, separated
2 cups (220 g) all-purpose flour
7 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
½ cup boiling water
1 cup sour cream

Ingredients for frosting
3 cups (660 g) white sugar
1 cup water
¼ teaspoon cream of tartar (optional)
4 egg whites
1 pinch salt
1 teaspoon vanilla extract

Method
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease two 9 in (23 cm) cake tins.

Put cocoa in small bowl; add boiling water and mix until smooth. Let cool.

Using an electric mixer, cream the butter and sugar on medium speed for approximately 5 minutes. Add egg yolks and mix well.

Sift in flour, baking powder and baking soda, add cocoa mixture, sour cream, and vanilla extract and mix well.

Whisk egg whites until stiff and fold gently into the cake mixture. Divide into two equal portions and transfer to the cake tins.

Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40-50 minutes. Let the cakes cool.

Slice each cake through the middle to make altogether four layers; if necessary remove the top of the cake by using a knife.

For the frosting, combine sugar and water in a saucepan. Cook until candy thermometer reaches 242 degrees F (115 degrees C) or until a teaspoon of mixture dropped into cold water forms a ball when removed from water. Add cream of tartar and a pinch of salt to the egg white, and beat them until stiff. Add hot syrup in a slow stream, beating constantly. Stir in vanilla. Use approximately one fifth of the frosting between each layer of the cake, coat the cake with the remaining two fifths of the frosting.

Cool the cake in the fridge. Place the cake at room temperature 1-2 hours before it is served.