Devil's Food Cake

Devil's Food Cake


1 person made this

This cake is entirely aptly named. It's devilishly delicious! It's one of my partner's favourites, but I try and only make it for him on special occasions because I can't trust myself to be left alone in the house with the finished product - it's just too good! A rich chocolate cake that has a lighter texture than a mud cake but is much fuller in flavour than a sponge. After amalgamating many a recipe I've finally developed my own. Enjoy!

chorazy Queensland, Australia

Serves: 16 

  • Cake
  • 1/2 cup brown sugar
  • 1/3 cup cocoa powder
  • 2 teaspoon instant coffee
  • 1/4 cup boiling water
  • 1 cup buttermilk (or regular milk but it's not as good)
  • 125g dark cooking chocolate
  • 125g butter
  • 3/4 cup caster sugar
  • 2 large eggs, 60g each
  • 1 teaspoon vanilla essence
  • 1 3/4 cup plain flour
  • 1/3 cup cocoa powder
  • 1 1/4 teaspoons bicarb soda
  • 1/2 teaspoon baking powder
  • Chocolate Ganache
  • 100ml thickened cream
  • 250g dark cooking chocolate
  • Filling
  • 400ml thickened cream
  • 1/3 cup icing sugar, sifted
  • 2 teaspoons vanilla essence
  • To Arrange
  • 1 punnet fresh strawberries or strawberry jam
  • 1 tablespoon strawberry liquer or kirsch, optional

Preparation:30min  ›  Cook:1hour  ›  Extra time:4hours cooling  ›  Ready in:5hours30min 

  1. Cake: Preheat oven to 180 degrees C (170 if using 2 tins). Heavily grease a 20cm deep round cake tin (or two 20cm shallow tins) and
  2. Combine brown sugar, cocoa powder, and instant coffee together in small saucepan. Add boiling water and stir until smooth paste. Stir through milk gradually until smooth. Put pan on low-medium heat and add cooking chocolate. Continue to stir over heat until chocolate is melted and mix is smooth. Remove from heat and set aside to cool.
  3. Using electric mixers, cream butter and caster sugar until very light and fluffy. Beat in the eggs one at a time, beating very well after each addition. Add 1 teaspoon of vanilla essence and continue to beat until mixture is well aerated.
  4. Sift flour, cocoa, bicarb soda, and baking powder together until evenly and well combined.
  5. Beat in 1/4 cooled cocoa mixture (does not have to be completely cooled, warm is fine, just not hot) until smooth, followed by 1/4 of the flour mixture, beating again until smooth. Repeat this process until all cocoa mix and flour mix have been added and mixture is smooth.
  6. Pour into greased tin(s) and bake in preheated oven for 50-60 minutes (or approx 40 minutes if using two tins), until skewer inserted into centre comes out relatively clean (few crumbs sticking is ok). Allow to cool in tin for 20 minutes before removing to cool completely on wire rack.
  7. Chocolate Ganache: Combine the thickened cream and cooking chocolate over low heat, stirring constantly. When chocolate is melted and mixture is glossy, set aside to cool and thicken (stirring occasionally over the next couple of hours to ensure the ganache thickens evenly).
  8. Filling: Whip the cream with the vanilla essence then add the sifted icing sugar gradually as you go. The cream should be as stiff as possible, though be careful not to over-whip and turn it into butter.
  9. To Arrange: When the cake is completely cooled cut the cake in half horizontally to create two layers (omit this step if you're using two tins).
  10. Spread the bottom layer with chopped fresh strawberries, or strawberry jam (with optional liqueur), then cover with cream. Pile the cream higher in the centre so that when the top layer of cake is placed on top of the cream, it doesn't ooze over the sides too much when pressed. Place the top layer of cake on top of the cream.
  11. Use a plastic spatula or metal knife to cover the cake with the ganache. Pile the ganache on the top of the cake first, then work it out and over the sides gently (if the ganache has thickened too much and wont spread easily, zap it in the microwave in short bursts, stirring in between, until it softens just enough to work with).


This cake is best eaten fresh and unrefridgerated the day it is made (unless you're in a really hot climate which can prevent the ganache from fully setting and may quickly melt the cream). However, it will keep in the fridge for up to 3-5 days, or can be frozen (use jam, not fresh strawberries, if freezing). The only catch with refridgerating or freezing the cake is that it does change the texture - it looses some of the softness and isn't as light as a result. It's still delicious though and the ganache will set nicely in the fridge too.

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Reviews (1)


Oooh i made something very similar ( ) a few months ago, and it was delicious! Loved seeing how you had a different take on it . I’m definitely making this! thanks for sharing! - 09 Jan 2015

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