Issue link: https://nest.uberflip.com/i/1069484
N ever underestimate the lure of a chocolate cake. This devil's food cake enticed us with its beauty, but bowled us over with its rich, chocolatey flavour. Wrapped in Swiss buttercream, draped with chocolate coconut ganache and topped with both truffles and choco- late bark, it is one of the most beautiful cake we've ever laid eyes on, and so tempt- ing, it's named after the devil himself. Heed the devil's call and devour this decadent delight. INGREDIENTS • Baking spray • 1 1/2 cups unsweetened cocoa powder • 1 1/2 teaspoons salt • 3 cups all-purpose flour • 1 tablespoon baking soda • 3/4 cup vegetable oil • 1 1/2 cups milk • 3 cups sugar • 1 1/2 teaspoons vanilla extract • 1 1/2 teaspoons baking powder • 3 large eggs, lightly beaten • 1 1/2 cups cooled coffee METHOD 1. Preheat oven to 350°C. Spray two 8-inch round cake pans with baking spray. Line bottoms with parchment paper. 2. Sift cocoa, flour, baking soda, baking powder, salt, and sugar into bowl. Mix wet ingredients (oil, milk, vanilla, eggs, and cooled coffee), add to dry ingredi- ents, and whisk until combined and smooth. Batter will be runny. 3. Pour batter into pans. Bake 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Be sure to rotate the pans every 15 minutes. 4. Let cakes cool in pans on wire racks for 10 min- utes before inverting them onto the rack. Let cool completely.