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Devil’s Food cake is every chocolate lover’s fantasy. This fudgy chocolate cake is dense yet moist, with full of chocolate flavours. The chocolate ganache frosting takes the intense and rich flavours to another level. Every bite of this decadent cake is an irresistible pleasure. Therefore, every occasion is perfect for a devil’s chocolate cake.
You may wonder why this name though. It is to emphasize the dark, sinful or devilish nature of chocolate cake. With its rich and moist texture with intense chocolate flavour this cake is often considered the pinnacle of chocolate decadence.
Chocolate lover like me, try my Chocolate Pound Cake, Double Chocolate muffins, Chocolate Ganache Sandwich Cookies to satisfy chocolate your cravings.
This cake does require quite a few ingredients but all of them are your pantry staples. If not then easily available. Also making this cake is super easy too. Nor difficult nor time-consuming. So grab the ingredients fast and join the delightful world of devil’s chocolate cake.
Ingredients required for Devil’s Food Cake:-
(For the detailed ingredient list find the recipe card below)
Chocolate Cake
- All-purpose flour
- Butter
- Cocoa powder- I’ve used Dutch-processed cocoa powder for its deep chocolate flavour and colour. Feel free to use regular unsweetened cocoa powder. It may rise more but still will be delicious.
- Vegetable oil- Any neutral oil will do.
- Vanilla Extract
- Sugar
- Eggs
- Milk and vinegar- to make buttermilk. If you have buttermilk at hand feel free to use it.
- Hot Water and Instant coffee- To make a Coffee concoction
- Baking powder and Baking soda- leavening agents
- Salt
Chocolate ganache
- Heavy cream
- Dark Chocolate
- Butter
- Dark chocolate chips to garnish (optional)
How to make devil’s food cake?
(For the detailed instruction list find the recipe card below)
Chocolate cake
- Buttermilk- Mix milk and vinegar and set aside.
- Coffee concoction- Mix hot water with instant coffee. Set aside.
- Dry ingredients- Sift all the dry ingredients together.
- Wet ingredients- Start by combining butter and sugar. Add oil, vanilla extract, and eggs and mix till well combined.
- Mixing all ingredients- Add dry ingredients, buttermilk, and coffee concoction to wet ingredients in three batches while mixing with a spatula after each addition.
- Baking- Pour the batter into a greased, dusted, and lined cake pan. Bake in a preheated oven till a skewer inserted in the cake comes out with a few crumbs. Let the cake cool down before frosting.
Chocolate ganache
- Mix warm cream, dark chocolate, and butter. Cover with a cling film and refrigerate for some minutes. Then beat till the ganache becomes creamy and light.
Assembly
- Cut the cake horizontally into 2-3 layers. Place the cake layer on a plate and spread the ganache cream. Place another layer on top and repeat the process. After the final layer spread the ganache all over the cake. Cut and serve.
Tips for Happy Baking
- Use a scale to measure flour. If not using a scale use a spoon to fill the measuring cup rather than directly scooping from the container.
- After the addition of flour do not use the mixer. Mix with a spatula to avoid over-mixing and ending up with a dry and dense cake.
- Eggs and butter should be at room temperature.
- Sift the dry ingredients to ensure proper mixing and no lump formation.
How do I store this cake?
The assembled cake can be covered and stored at room temperature for up to 5 days. You can also keep the cake in the fridge for up to 2 weeks. Bring it to room temperature before serving.
Is this cake freezable?
Yes, you can but without frosting. Wrap the cake in plastic wrap and transfer it to a freezer-safe bag in the freezer for up to three months. Thaw the frozen cakes at room temperature for a few hours before frosting.
Why is my cake so dense and dry?
There could be two reasons for this:-
- Not measuring the flour properly. Extra flour can cause the cake to become dry and dense.
- Excessive mixing of flour. After adding flour do not use the mixer to combine it as that may develop gluten and cause the cake to become dense.
Tools and ingredients used(affiliate links)
Electric Mixer | Mixing Bowl | Cake Pan | Vanilla Extract | Cocoa Powder | Chocolate Chips
If you liked this recipe, try these!
Devil’s Food Cake
Ingredients
Chocolate Cake
- 120 g All-purpose flour 1 cup
- 60 g Butter (room temperature, unsalted) ¼ cup
- 60 g Cocoa powder (dutch-processed) ½ cup
- 60 ml Vegetable oil ¼ cup
- 200 g Sugar 1 cup
- 2 Eggs (room temperature) medium Size
- 2 tsp Vanilla Extract
- 80 ml Milk (room temperature) ⅜ cup
- 60 ml Hot Water ¼ cup
- 2 g Instant coffee 1 tbsp
- ½ tbsp. Vinegar ½tbsp
- ½ tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
Chocolate ganache
- 100 ml Heavy cream (room temperature) ½ cup
- 120 g Dark chocolate (chopped) ¾ cup
- 40 g Butter (room temperature, unsalted) tbsp
Instructions
Chocolate Cake
- Preheat the oven to 180℃/350℉. Butter a 7-inch round cake pan, dust with cocoa powder, and line the bottom with butter/parchment paper.
- Mix milk and vinegar to make buttermilk. Set aside till further use.
- In a large bowl, sift together the flour, baking soda, salt, and baking powder.
- In a large mixing bowl add the butter and sugar. Beat on medium speed until very well combined, stopping to scrape down the bowl a few times during mixing.
- Add oil and vanilla to the bowl and beat till combined.
- Add eggs and beat on medium speed till well combined. Stop to scrape down the bowl as needed throughout mixing.
- In a small bowl mix hot water with instant coffee to make a coffee concoction.
- Add a third of the flour mixture to the wet mixture and mix with a spatula till well combined. Add a third of the buttermilk and a third of the coffee concoction. Mix till combined. Continue alternating between the flour, buttermilk, and coffee concoction until combined. Pour the batter into the prepared cake pan.
- Bake for 35 to 40 minutes or until the skewer inserted into the cake comes out with a few crumbs. Let the cake cool completely in the pans. Carefully invert the cakes and remove the parchment paper. (The cakes are very tender and delicate so be gentle.)
Chocolate ganache frosting
- Heat the heavy cream in a small saucepan till it boils.
- Add chopped chocolate into the cream and mix with a spatula till it combines.
- Pour the mixture into a bowl and add butter. Mix till well combined.
- Cover the surface of the ganache with a cling wrap and refrigerate for at least 30-45 minutes.
- Remove the cling wrap and beat on medium speed till the ganache becomes creamy and volume increases.
Assembly
- Cut the cake horizontally to make 2-3 layers.
- Place the first layer on a cake stand or a flat plate. Spread ¼ of ganache. Repeat the process with each layer. On the last layer spread the remaining ganache and spread to cover it.
- Top with some chocolate chips. (optional)
Notes
- Use a scale to measure flour. If not using a scale use a spoon to fill the measuring cup rather than directly scooping from the container.
- After the addition of flour do not use the mixer. Mix with a spatula to avoid over-mixing and ending up with a dry and dense cake.
- Eggs and butter should be at room temperature.
- Sift the dry ingredients to ensure proper mixing and no lump formation.