Devil’s Food Cake

23 Mar

The name of the cake is extremely deceiving but in all honesty, it is very heavenly and chocolate-y indeed 😉

As I followed the instructions from Nigella Kitchen, I realized how true when she said that the frosting is much softer and sticker than usual. I really needed more than an hour for the frosting to cool down and be spreadable and not look as runny when I first made it. Therefore, I strongly suggest that you make the frosting first before making the cake batter.

I actually likened the Devil’s Food Cake to that of Awfully Chocolate and Lana Cake. So, if you’re a chocolate cake lover, then this is The One for you 🙂


For the cake:

  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/2 cup dark brown sugar
  • 1 cup boiling water
  • 9 tbsps (130 gm) soft unsalted butter, plus some for greasing
  • 3/4 cup caster sugar
  • 1 1/2 cup plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsps vanilla essence
  • 2 eggs

For the frosting:

  • 1/2 cup water
  • 2 tbsps dark brown sugar
  • 3/4 cup (180 gm) unsalted butter, cubed
  • 2 cups bittersweet chocolate chips


Preheat the oven to 180 degrees Celsius. Butter the bottom and the side of two 8-inch round cake pans.

Put the cocoa and 1/2 cup dark brown 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. While this is going on, whisk the flour, baking powder and baking soda together in another bowl, and set aside for a moment.

Dribble the vanilla essence unto the creamed butter and sugar – mixing all the while – then drop in one 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 fabulously chocolate-y batter between the two prepared pans and put in the oven for about 30 minutes. Take the pans out and put them on a wire rack for 5 – 10 minutes, before turning the cakes out to cool.

Put the water, 2 tablespoons dark brown sugar and butter in a pan over low heat to melt.

When this mixture begins to bubble, take the pan off the heat and add the chocolate chips, 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.

Let stand for about an hour, whisking now and again 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 over the top and sides, swirling away with your spatula.


2 Responses to “Devil’s Food Cake”

  1. chefmitch March 29, 2011 at 2:22 AM #

    Hi Cady, Wow do you have lot’s of catagories to choose from. I am going to have to try the devil’s food cake as it is one of my favorites. I just started a blog Called as part of a class assignment. I hope to collect helpful hints to pass on. It sounds like you have some great ideas. Nice job on the blog set up. it looks very organized. if you’d like to check out my blog I would appreciate any advice.
    Chef Mitch

    • cadymcbronzie March 29, 2011 at 9:42 AM #

      Hi Chef Mitch,

      Welcome to my humble food blog and thank you for your kind compliments. I’m still very much in my learning stage and having lots of fun experimenting with new recipes 🙂

      I’ll definitely be checking out your food blog and perhaps, we can exchange recipes along the way 😉

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