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Devils Food Chocolate Cake with Carrot White Chocolate Icing
1 Cake
Lindt Excellence 70%
30-45 minutes
Medium

Rich and moist chocolate is layered with a unique chocolate icing made with carrots. Perfect with a Lindt Gold Bunny for decoration.

230g Brown sugar

50g Quality cocoa powder

110g Plain flour

110g Cake flour

1tsp Baking powder

1tsp Baking soda

170g Butter

260g Lindt Excellence 70%

3 Eggs

50ml Macadamia nut oil

280ml Buttermilk

200g Sour cream

The icing is best prepared a day in advance

260 Carrots, peeled and chopped

60g Butter

60g Water

Pinch of salt

500g Lindt Excellence Touch of Vanilla

1

For the cake

Preheat the oven to 170°C

2

Place

The sugar into a bowl and sift the cocoa powder, flours and baking powder and soda.

3

Gently

Melt together the butter and the chocolate and allow to cool

4

Whisk

The eggs until pale and light

5

Mix

The eggs into the dry ingredients

Then stir in the chocolate mix, oil, buttermilk and sour cream

6

Divide

The mixture into two greased cake tins and bake for around 45 minutes or until a skewer comes out clean

Set aside to cool

7

For the icing

Place carrots, butter and water into a saucepan and cook with a lid on for 30 minutes, stirring regularly

You want the carrot to be really soft and be able to squash with a spoon

Take off the head and add the chocolate and salt

8

Using

A stick blender, puree until smooth

Cover directly with some cling film and allow to sit at room temperature overnight

9

Assemble the cake

Cut the top of each cake to level and cut each in half horizonally

Fill each layer generously with about ¼ of the icing

10

Mask

The outside with the rest and decorate with a few Lindt Gold Bunny 10g for a truly magical Easter cake!