Today is a special day as ‘plateituprecipes’ celebrate its 1st Blog Anniversary. A big thank you to all my subscribers, followers, readers who take time in visiting and motivating me for further progress. It has been a truly amazing journey and a great learning experience. As I embark on my second year of blogging journey, I ask for your continued support and encouragement.

For the celebration, I baked Nigella Lawson’s Devil’s Food Cake. This cake is incredibly delicious, rich with tender crumb and luscious frosting; ah! so very chocolatey.  Combine the batter and do not overbeat it.  The icing takes little time to thicken; in case if you are short of time, do the icing first. Also, it thickens faster in warm weather.

Yields : 10-12

for preparing the cake batter :

50 grams best-quality cocoa powder (sifted)

100 grams dark brown muscovado sugar

250 ml boiling water

125 grams soft unsalted butter (plus some for greasing)

150 grams caster sugar

225 grams plain flour

½ teaspoon baking powder

½ teaspoon bicarbonate of soda

2 teaspoons pure vanilla extract

2 large eggs

for the frosting :

125 ml water

30 grams/2 tablespoons dark brown muscovado sugar

175 grams unsalted butter (softened)

300 grams best-quality dark chocolate (finely chopped)

decorative sugar (optional)


Preheat the oven to 180°C.

Line the bottoms of two 20cm / 8inch round sandwich tins with baking parchment and butter the sides.

Put the cocoa and 100g dark muscovado sugar into a bowl and pour in the boiling water. Whisk to mix, then set aside.

Cream the butter and caster sugar together, beating well until pale and fluffy.

Stir the flour, baking powder and bicarb together in another bowl, and set aside for a moment.

Dribble the vanilla extract into the creamed butter and sugar – mixing all the while – crack in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.

Keep mixing and incorporate the rest of the dried ingredients for the cake, then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.

Divide this batter between the 2 prepared tins and put in the oven for about 30-35 minutes, or until a cake tester comes out clean.

Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool.

But as soon as the cakes are in the oven, get started on your frosting:

Put the water, muscovado sugar and butter in a pan over a low heat to melt.

When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt before whisking till smooth and glossy.

Leave for about 1 hour, whisking now and again – when you’re passing the pan – by which time the cakes will be cooled, and ready for the frosting.

Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread with about a third of the frosting, then top that with the second cake, regular way up, and spread the remaining frosting generously over the top and sides, swirling away with your spatula. Sprinkle with decorative sugar, if using.

My observations/notes :

  • can use brown sugar if muscovado sugar is unavailable



This is the 50th post on my blog and it calls for a celebration. I would like to express a big thank you to all my readers, followers, fellow bloggers, fans, family for motivating and supporting me in my blogging journey, so far. I am delighted to meet different bloggers and receive wonderful comments which bring cheer to my heart. Honestly speaking, I still take a deep breath when I hit the publish button as it feels bit audacious to send words off into cyberspace.

Today, am sharing a Chocolate Cake recipe of my favourite chef, Rachel Allen. This chocolate cake is something to die for.

I love bundt cakes for its broad appeal and love to bake cakes in my bundt pan, with no frosting so that I can enjoy hugely without guilt. I have used milk chocolate instead of dark as per my little one’s preference. So, lets get started.

Moist, delicious, delectable, feather light Chocolate Cake excellent for family gatherings or any celebration

recipe source : rachel allen


125 gms dark chocolate

3 tbsp milk

150 gms butter (softened at room temperature)

150 gms caster sugar

3 eggs

200 gms flour (maida)

1 tbsp cocoa powder

1 tsp baking powder

1/4 tsp baking soda


Preheat oven to 180º celsius and grease a large bundt pan with cooking spray.

Put chocolate and milk in a heat-proof bowl and put them into a saucepan of simmering water and allow the chocolate to melt, making sure that bottom of the bowl does not touch the surface of the water. Reserve.

Pop butter in a mixing bowl and with the help of a wooden spoon, start creaming the butter. Once the butter is soft, add caster sugar and continue beating until fluffy.

Beat eggs one at a time and fold in the melted chocolate. Sift in flour, cocoa powder, baking powder and baking soda; gently fold to mix.

Pour batter in the prepared pan and bake for 25-30 minutes, or until a skewer inserted into the middle of the cake comes out clean.

Remove cake from the oven; allow it to sit for few minutes before turning them out. Cool completely.