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Devil's Food Cake

by . Featured in KITCHEN
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Introduction

Forget the name, this cake is heavenly. The crumb is tender, the filling and frosting luscious.

When I made it one Friday, I expected my children, resident food critics much in the mould of the Grim eater, to find it too dark, too rich, not sweet enough: you get the gist. Instead, I came down on Saturday morning to find nothing but an empty, chocolate-smeared cake stand and a trail of crumbs.

Forget the name, this cake is heavenly. The crumb is tender, the filling and frosting luscious.

When I made it one Friday, I expected my children, resident food critics much in the mould of the Grim eater, to find it too dark, too rich, not sweet enough: you get the gist. Instead, I came down on Saturday morning to find nothing but an empty, chocolate-smeared cake stand and a trail of crumbs.

Devil's Food Cake
Photo by Lis Parsons

Ingredients

Serves: 10-12

Metric Cups

For the Cake

  • 50 grams best-quality cocoa powder (sifted)
  • 100 grams dark brown muscovado sugar
  • 250 millilitres boiling water
  • 125 grams soft unsalted butter (plus some for greasing)
  • 150 grams caster sugar
  • 225 grams plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 2 teaspoons vanilla extract
  • 2 large eggs

For the Frosting

  • 125 millilitres water
  • 30 grams dark brown muscovado sugar
  • 175 grams unsalted butter (cubed)
  • 300 grams best-quality dark chocolate (finely chopped)

For the Cake

  • ½ cup best-quality unsweetened cocoa (sifted)
  • ½ cup dark brown sugar
  • 1 cup boiling water
  • 9 tablespoons soft unsalted butter (plus some for greasing)
  • ¾ cup superfine sugar
  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 2 large eggs

For the Frosting

  • ½ cup water
  • 2 tablespoons dark brown sugar
  • 1½ sticks unsalted butter (cubed)
  • 10⅗ ounces best-quality bittersweet chocolate (finely chopped)

Method

  1. Preheat the oven to 180°C/gas mark 4/350°F.
  2. Line the bottoms of two 20cm / 8inch round sandwich tins with baking parchment and butter the sides.
  3. Put the cocoa and 100g / half cup dark muscovado sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.
  4. Cream the butter and caster sugar together, beating well until pale and fluffy; I find this easiest with a freestanding mixer, but by hand wouldn’t kill you.
  5. While this is going on – or as soon as you stop if you’re mixing by hand – stir the flour, baking powder and bicarb together in another bowl, and set aside for a moment.
  6. Dribble the vanilla extract into the creamed butter and sugar – mixing all the while – then drop in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.
  7. 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.
  8. Divide this fabulously chocolatey batter between the 2 prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean.
  9. Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool.
  10. But as soon as the cakes are in the oven, get started on your frosting: put the water, 30g / 2 tablespoons muscovado sugar and 175g / 1 1/2 sticks butter in a pan over a low heat to melt.
  11. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, 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.
  12. Leave for about 1 hour, whisking now and again – when you’re passing the pan – by which time the cakes will be cooled, and ready for the frosting.
  13. 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. You can go for a smooth look, but I never do and probably couldn’t.
  1. Preheat the oven to 180°C/gas mark 4/350°F.
  2. Line the bottoms of two 20cm / 8inch round sandwich tins with baking parchment and butter the sides.
  3. Put the cocoa and 100g / half cup dark muscovado sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.
  4. Cream the butter and superfine sugar together, beating well until pale and fluffy; I find this easiest with a freestanding mixer, but by hand wouldn’t kill you.
  5. While this is going on – or as soon as you stop if you’re mixing by hand – stir the flour, baking powder and bicarb together in another bowl, and set aside for a moment.
  6. Dribble the vanilla extract into the creamed butter and sugar – mixing all the while – then drop in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.
  7. 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.
  8. Divide this fabulously chocolatey batter between the 2 prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean.
  9. Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool.
  10. But as soon as the cakes are in the oven, get started on your frosting: put the water, 30g / 2 tablespoons muscovado sugar and 175g / 1 1/2 sticks butter in a pan over a low heat to melt.
  11. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, 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.
  12. Leave for about 1 hour, whisking now and again – when you’re passing the pan – by which time the cakes will be cooled, and ready for the frosting.
  13. 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. You can go for a smooth look, but I never do and probably couldn’t.

Additional Information

You may prefer to prepare this the other way round from me, and get the frosting underway before you make the cakes. Either way, read the recipe through before you start cooking (I shouldn't have to remind) to get the shape of things in your head, not least because the frosting is softer, stickier than you may be used to. While you're making it, don't panic. The mixture will seem very runny for ages once the chocolate has melted and you will think you have a liquid gleaming glaze, beautiful but unfit for purpose; leave it for about an hour, as stipulated, though, and it will be perfect and spreadable. It never quite dries to the touch, but this is, in part, what makes the cake so darkly luscious.

Goo here is good.

You may prefer to prepare this the other way round from me, and get the frosting underway before you make the cakes. Either way, read the recipe through before you start cooking (I shouldn't have to remind) to get the shape of things in your head, not least because the frosting is softer, stickier than you may be used to. While you're making it, don't panic. The mixture will seem very runny for ages once the chocolate has melted and you will think you have a liquid gleaming glaze, beautiful but unfit for purpose; leave it for about an hour, as stipulated, though, and it will be perfect and spreadable. It never quite dries to the touch, but this is, in part, what makes the cake so darkly luscious.

Goo here is good.

Tell us what you think

What 69 Others have said

  • I'm an extreme chocoholic but not all chocolate cakes work for me. I made it for the first time and it came out fabulously. The cake certainly had a soft crumb and the frosting was mouth watering and gave a glossy look to the cake. Though my frosting didn't really come out all spreadable, so when I sandwiched the cakes I added a bit of whipped double cream and to it. Mascovado sugar, dark cocoa powder and dark chocolates really made difference. It was by far the best devil's food cake!!!

    Posted by Sanzxoxo on 26th August 2016
  • I made this today and the sponge was actually quite doughy.. I'm not sure if it's meant to be like this. My family like it but I made nigella's chocolate fudge cake and that turned out much nicer. :) x

    Posted by Beththechef on 24th September 2015
  • Made this for a couple of people as Christmas gifts last year (2014) went down fantastically well and my own family loved the one they had. Doing them again as gifts this year. Full of taste and a worthy devilish treat x

    Posted by sayuri on 4th September 2015
  • This is the best chocolate cake! I hope I have not disgraced it by turning it into cake pops... but they are delicious as well :) The rich chocolate taste is what sells it for me, this is real chocolate cake.

    Posted by KittyBaking on 19th May 2015
  • I loved the making of the frosting and it came out really good. My family complained about the cake being too rich, which is nonsense. I guess they don't get it, I love that it's so rich and chocolatey.

    Posted by klaraj on 9th May 2015
  • Hi Nigella!! i want to bake a moist cake...so i need to know what in addition can i add to the recipe apart from the regular ingredients...

    Posted by romasharma on 4th January 2012
  • Every time i bake a cake, it becomes hard. Not as soft as it's supposed to be. Can anyone help me telling me where am i going wrong?

    Posted by Fariel on 5th August 2011
  • Just made this cake today it's easy and delicious The whole family love, I would like to show you a picture of it but there is nowhere to post one ????

    Posted by Pauline Clewley on 17th April 2015
  • This is such a delicious cake. I baked it for my husband last week and he ate it with pleasure.

    Posted by Dáša on 26th January 2015
  • A wonderful recipe...this is the first time I've tried to make frosting...so I messed it up a bit...thickened it a bit too much...but will try again!!

    Posted by abasu on 16th December 2014
  • It is a masterpiece!!!!!  Everyone loved it....

    Posted by Stella. on 12th November 2014
  • I baked this & trust me it came out really well !! tx :*

    Posted by shariya84 on 7th November 2014
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