Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

Beach inspired products and ideas for people who want to bring their food to life.


Beach inspired enamelware, kitchenware and recipes for bringing food to life.

devils - food -cake-my-beach-kitchen.jpg

Devils Food Cake

A beautiful rich chocolate cake.  Easy to make, full of chocolate flavour.  Great for Easter or a terrific birthday cake.



75 g Cocoa                        

1 tsp, bicarbonate Of Soda           

4 medium eggs

370g Light Muscovado Sugar                      

180ml    vegetable Oil

200g Self-raising Flour Sifted       


250 g Milk Chocolate Broken Into Pieces              

40 g Unsalted Butter Diced                         

60 g Cocoa Sifted            

120 ml Milk        

 2 tbsp. Runny Honey      


1.       Have ready 2 x 20cm loose-bottom cake tins at least 5cm deep. Whisk the cocoa with 200ml boiling water, whisk in the bicarbonate of soda and leave to cool for about 20 minutes.

2.       Preheat the oven to 180C/160C fan. Butter or oil the cake tins and line with baking paper. Whisk together the eggs, sugar and oil in a large bowl until smooth, then stir in the flour, and then the cocoa solution.

3.       Pour two thirds of the mixture into one tin and a third into the other tin (you can weigh them for accuracy). Give each tin a sharp tap on the work surface to bring up any air bubbles, and bake for about 30 and 40 minutes respectively for the smaller and larger cakes, or until risen and firm, and a skewer inserted at the centre comes out clean. Run a knife around the edge of the cakes and leave to cool.

4.       For the frosting, gently melt the chocolate and butter in a bowl set over a pan containing a little simmering water, stirring until smooth.

5.      At the same time, combine the cocoa, milk and honey in a small saucepan and heat almost to boiling point, giving it a whisk. Pass this through a sieve into the bowl with the melted chocolate and whisk to give a thick, glossy icing.

6.      Remove the larger cake from the tin, peel off the paper and slice into two equal layers using a bread knife. Place the lower half on a cake stand or plate, and spread with a quarter of the frosting.

7.      Remove the paper from the smaller cake, lay this on top of the first layer and spread with another quarter of the frosting. Lay the top layer in place and smooth the remaining half of frosting over the top, taking it up to the edges of the cake and leaving it to drip down.

Set aside for a couple of hours for the frosting to set. (The frosting remains gooey between the layers but sets to a truffle consistency on top.) The cake will keep well in a covered container for several days.