Devil’s Food Cake

Devil’s Food Cake

A rich, intensely chocolatey cake with a soft, moist crumb and smooth chocolate frosting. It is darker and more decadent than a classic chocolate cake.

Ingredients

For the cake

* 250 g all-purpose flour

* 60 g unsweetened cocoa powder

* 250 g granulated sugar

* 1 tsp baking soda

* ½ tsp baking powder

* ½ tsp salt

* 2 large eggs

* 120 ml vegetable oil

* 1 tsp vanilla extract

* 240 ml buttermilk

* 180 ml hot coffee or hot water

For the chocolate frosting

* 150 g dark chocolate

* 100 g unsalted butter, softened

* 180 g icing sugar

* 2 tbsp cocoa powder

* 2–4 tbsp milk or cream

* 1 tsp vanilla extract

* Pinch of salt

Method

1. Prepare the pans

Preheat the oven to 175°C (350°F).

Grease and line two 8-inch round cake pans with parchment paper.

2. Combine the dry ingredients

Sift the flour, cocoa powder, baking soda, baking powder and salt into a large bowl.

Add the sugar and whisk to combine.

3. Add the wet ingredients

Add the eggs, vegetable oil, vanilla and buttermilk.

Mix until just combined.

4. Add the hot coffee

Gradually pour in the hot coffee or water while mixing.

The batter will be quite thin. This is normal and helps produce a moist cake.

5. Bake

Divide the batter evenly between the prepared pans.

Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs.

6. Cool

Allow the cakes to cool in their pans for about 10 minutes.

Transfer to a wire rack and cool completely before frosting.

7. Make the frosting

Melt the dark chocolate and allow it to cool slightly.

Beat the softened butter until creamy. Add the icing sugar, cocoa powder, vanilla and salt.

Beat while gradually adding the milk or cream until smooth and spreadable.

Add the melted chocolate and beat until glossy and creamy.

8. Assemble

Place one cake layer on a serving board.

Spread a generous layer of chocolate frosting over the top.

Place the second cake layer on top.

Cover the top and sides with the remaining frosting.

9. Finish

Smooth the frosting or create decorative swirls with a spatula.

For extra chocolate flavour, decorate with chocolate shavings or a light dusting of cocoa powder.

Refrigerate for 30 minutes before slicing.