(An almost) sugarless devils foodcake for my parents anniversary


Its chillin now in the fridge. This is the parents cake. Why buy when I can bake and regulate the sugar?
2 1/2 cups all purpose flour
1/2 c hersheys unsweetened cocoa
3 eggs
1/2 cup sugar
1 whole butter
1 1/2 cup hot water with milk and coffee

All purpose cream and 1 block of bittersweet chocolate

Simmer the cream in low heat and mix with the chocolate. Set aside and let it cool.

Assemble the cake.
Sift the dry ingredients
Cream the butter sugar and eggs. Mix well with electric mixer.
Add half the dry and warm coffee milk cream to wake up the batter.
Put in a springform pan and bake!

Why I always opt for making my own?
For obvious reasons that its hella cheaper, I am also assured that I control the sugar and I can use the finest ingredients.
So there.

Notes next time:
Jus use 1 box of cream and use real hersheys chocolate.


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