Devil’s food cake
A rich and indulgent chocolate layer cake made with cocoa, dark muscovado sugar and glossy chocolate frosting, baked until moist and finished with a beautifully swirled coating.
Updated : 08 January, 2026
Easy
More than 1 hour.
Ingredients
50 grams
Cocoa powder
100 grams
Brown sugar
250 milliliters
Water
125 grams
Butter
150 grams
Sugar
225 grams
Flour
0.5 teaspoon
Baking powder
0.5 teaspoon
Baking soda
2 teaspoon
Vanilla extract
2
Eggs
125 milliliters
Water
30 grams
Brown sugar
175 grams
Butter
300 grams
Dark chocolate
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180°C. Line the bases of two 20cm (8in) sandwich tins with baking parchment and butter the sides.
Step 2
Place the cocoa powder and brown sugar into a large bowl. Pour over the boiling water, whisk until well combined, then set aside.
Step 3
In a separate bowl, cream together the butter and caster sugar until pale and fluffy. This is easiest using a freestanding mixer, though it can also be done by hand.
Step 4
In another bowl, mix together the flour, baking powder and bicarbonate of soda and set aside briefly.
Step 5
With the mixer running, drizzle the vanilla extract into the creamed butter and sugar. Crack in one egg, followed quickly by a spoonful of the flour mixture, then add the second egg, mixing well after each addition.
Step 6
Gradually add the remaining flour mixture, mixing until incorporated. Finally, pour in the cocoa mixture and gently fold it through, scraping down the bowl with a spatula to ensure everything is evenly combined.
Step 7
Divide the rich chocolate batter evenly between the prepared tins and place in the oven. Bake for about 30 minutes, or until a cake tester inserted into the centre comes out clean. Remove from the oven and leave the cakes in their tins on a wire rack for 5-10 minutes, then turn them out and leave to cool completely.
Step 8
As soon as the cakes go into the oven, start preparing the frosting. Put the water, brown sugar and butter into a saucepan over a low heat and allow everything to melt together.
Step 9
Once the mixture starts to bubble, remove the pan from the heat and add the chopped chocolate. Swirl the pan so the chocolate is fully exposed to the heat, then leave it for a minute to melt. Whisk until smooth and glossy.
Step 10
Set the frosting aside for about 1 hour, whisking occasionally as it cools. By this time, the cakes should be completely cool and ready to decorate.
Step 11
Place one cake onto a serving plate or cake stand with the top facing downwards. Spread over roughly one-third of the frosting. Top with the second cake, right side up, and use the remaining frosting to cover the top and sides, swirling it generously with a spatula for a rustic finish.
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