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Grandma's Devil's Food Cake

A community recipe by

Not tested or verified by

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This is a cake for any chocoholic. It's one which tops my list. Very moist and better for keeping (if you can). The recipe is from Jim Foble's Old-Fashioned American Baking book.


Serves: 6

For the Cake

  • 125 unsweetened cocoa powder
  • 250 boiling water
  • 375 sifted cake flour
  • 1 tablespoon baking soda
  • ¼ tablespoon baking powder
  • ½ tablespoon salt
  • 8 tablespoons softened unsalted butter
  • 313 granulated sugar
  • 2 large eggs
  • 2 tablespoons vanilla extract

For the Fudge Frosting

  • 375 granulated sugar
  • 250 heavy cream
  • 170 coarsely chopped unsweetened chocolate
  • 8 tablespoons sliced unsalted butter
  • 2 tablespoons vanilla extract


Grandma's Devil's Food Cake is a community recipe submitted by chocolate nemesis and has not been tested by so we are not able to answer questions regarding this recipe.

  • Position a rack in centre of the oven and pre-heat to 350 F/ 175 C. Grease and flour, two 8 inch cake pans.
  • Place the cocoa in a bowl and pour in the boiling water, stir to dissolve the cocoa and cool slightly.
  • In a medium sized bowl with an electric mixer beat the butter until fluffy, about 1 minute then gradually beat in the sugar. Beat in the eggs, one at a time; add the vanilla extract and beat until light and fluffy, 1-2 minutes. Beat in the dry ingredients alternately With the cocoa mixture, beginning and ending with dry ingredients.
  • Divide batter between the prepared pans, smoothing the tops. Bake for 25-30 minutes, until the tops spring back when lightly touched and a toothpick inserted in the centre comes out with just a few crumbs clinging to it; do not over bake or the cakes will become to dry. Cool in the pans on a wire rack for 5 minutes.
  • Run a knife around the edges to loosen from the pans and turn layers out on the rack, placing one upside down and the other right side up.
  • For The Frosting:

  • In a saucepan, combine the sugar and heavy cream. Place over a moderate heat and, stirring constantly, bring to the boil. Reduce heat and simmer for 10 minutes without stirring.
  • Remove from the heat and stir in the chocolate, butter and vanilla extract, continue to stir until the chocolate and butter melt.
  • turn into a bowl and cool to room temp, stirring occasionally. Refrigerate, stirring frequently, until thickened and of good spreading consistency.
  • To frost the cake:

  • Brush any loose crumbs from the layers and place one upside down on a serving plate. Spread with some of the frosting. Centre the remaining layer, right side up over the top.
  • use remaining frosting to coat top and sides making decorative swirls around sides and over the top.
  • Chill to set frosting but return to room temp before serving.
  • Tell us what you think

    What 1 Other has said

    • I think there is a typo for the amount of salt needed in the recipe - it should read 1/2 tsp (just made it using the above and it came out quite salty !)

      Posted by Meneka on 14th November 2011
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