Devil's food cake is a chocolate cake made of Dutch-processed cocoa, and it has a rich and chocolaty flavor. Whether you're baking a cake for a special occasion, or just feel like spoiling yourself with a sinfully delicious slice, you can use this over and over again.
Table of Content
Why make this cake
- This devil's food chocolate cake is one of my absolute favorite recipes. I just trust it so much and it has never failed me.
- And the best part, it is so versatile; I have made a quick evening dessert cake with ganache frosting, as well as frosted it with whipped cream for a lighter dessert. It has a very stable structure with a tender crumb, so it's ideal for tiered or carved cakes.
- Last summer I made an ice cream cake with this as the base. I cut each layer in two and used a cake ring to layer the cake and ice cream.
Ingredients and substitutes
- Flour - I use regular all-purpose flour, plain flour (maida), for most of my cakes. It is usually available and on hand in most households.
- Oil- While most cakes use unsalted butter, this cake works best with cooking oil. Use flavorless cooking oil like canola, sunflower, or grapeseed.
- Brown sugar - The molasses in the brown sugar contributes to the soft texture, as well as a rich flavor.
- Eggs - We have only two eggs in this recipe. So make it two good large eggs.
- Sour cream - This can be made at home if you can't find it near you. Here's how you make homemade sour cream. If you must, you can also use buttermilk, which again can be made at home in just five minutes. The sour cream contributes to that tender crumb you get in cakes, and of course, adds more richness.
- Hot water - This melts the cocoa powder and gives this cake that deep, almost black, color when baked. It also makes the cake structure lighter, which works perfectly for dessert-style cakes.
Devil's food cake recipe
Cake
- Preheat Oven to 350°F / 177°C / Gas Mark 4
- Pan - Grease and dust 2 x 6-inch round cake pans with softened butter and cocoa powder. Dust off excess.
- Dry ingredients - Combine flour, baking powder, baking soda, and salt. Set aside
- Wet ingredients - In a large mixing bowl, combine boiling water, cocoa powder, and coffee. Gradually add the oil followed by the sugar. Combine well until the sugar has almost dissolved. Add the eggs followed by the vanilla extract and sour cream.
Pro tip - Use a whisk to ensure there are no lumps and the eggs are well incorporated. - Combine - Add the wet ingredients to the dry ingredients and combine well.
Pro tip - Use a whisk to ensure you have no lumps and do not overmix the batter. - Bake - Pour batter into the prepared baking pans. Bake on the center rack for about 35 to 40 minutes or until a skewer inserted into the center comes out clean.
- Cool - Let cool in the pan for 10 minutes. Then, invert onto a cooling rack and cool completely before you glaze.
Chocolate ganache
- Microwave - Chop the chocolate into smaller similar size pieces and place them in a large bowl or measuring cup. Pour the whipping cream over the chocolate. Add the butter and vanilla extract. Combine well. Heat in the microwave for a minute or more until all the chocolate is melted and smooth. Use a whisk to ensure it is smooth.
- Double boiler - Alternatively, you can heat the cream in a small saucepan over medium heat until it comes to an almost boil. Then, pour the hot cream over the chopped chocolate. Let stand for 2 minutes. Combine with a spatula until it is smooth.
- Rest - Cover the ganache with plastic. Leave to set in the fridge for 2 hours or on the counter for 4 hours until it’s about peanut butter consistency.
Pro tip- in summer you may need to place the ganache in the fridge to set. If it gets hard, place it in the microwave for no more than 10 seconds until you have a spreadable consistency.
Decorate
- Simple syrup - Prepare simple syrup - cool completely before using.
Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist. - Using a bread knife or cake leveler cut the domes off the cake layers. Cut each cake layer horizontally into two so you have 4 layers. Brush each layer with the cooled simple syrup
Pro tip - you can also split each layer horizontally to make four layers - Stack - Place a cake layer on the cake board or cake stand. Top with a big dollop of ganache - spread evenly using a straight-edge spatula. Then top the second cake layer on top followed by more ganache and the second layer. Top with a big dollop of chocolate ganache and spread with an off-set spatula
- Frost - Next, spread the whipped ganache on top or sides of the cake. Using a paddle motion when spreading will help smooth the ganache better. Place the cake in the fridge to chill for 10 to 15 minutes.
Pro tip - A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better. - Pipe - Pipe a line of ganache at the bottom of the cake. Use a spatula to create swirls towards the top of the cake. Place any remaining ganache in a piping bag with a star-tip nozzle. Pipe a border on the top or as desired.
Storage
- The cake will stay fresh for up to four days at cool room temperature, longer if kept in the fridge.
- It can be frozen for a month or more.
What is the difference between chocolate cake and Devil's Food chocolate cake?
A devil's food chocolate cake is much lighter, fluffier, and deeper in color than classic chocolate cake. Most cakes use only cocoa powder mixed with hot water for that deep darker chocolate color such as in this as well as one-bowl chocolate cake or simple moist chocolate cake
How long will this Devil's Food chocolate cake keep?
If stored properly, this chocolate cake will last at room temperature for up to 4 days. If stored in the fridge it can last for up to one week. Alternatively, keep it in the freezer for up to a month.
How do I store the chocolate cake?
Always wrap cakes well, especially after cutting them, to prevent them from getting dry.
When keeping it in the refrigerator, place it in sealed silicon or ziplock bag or wrap it in plastic wrap.
If storing in the freezer - first wrap in parchment paper, then place in a freezer-safe bag. Lastly, wrap it in foil to prevent it from catching any freezer smells from other food. Always, thaw in the fridge overnight. The parchment paper keeps the condensation on the paper, not the cake.
Can I replace the butter with oil in this cake?
I would not recommend that. I do have a Devil's Food chocolate Bundt cake that uses oil instead of butter. Perhaps use that tried and tested recipe instead.
What other pans can I use for this cake?
If you do not want to bake this as a layer cake, you can also use this batter to make a chocolate bundt cake using a 6-cup small bundt pan.
You can also double this batter to bake a chocolate sheet cake using a 9 x 13 sheet pan.
Make 1 x 8-inch round cakes or 2 x 7-inch round cakes.
This batter would also make 15 to 18 cupcakes as I have done here - Devil's food chocolate cupcakes
Printable Recipe
Devils Food Cake
Print Pin Rate Share by Email Share on FB Save GrowCalories: 367kcal
Adjust Servings Here: 8 Servings
Description
This rich, dark and delicious devils food chocolate cake is simple and easy to make, and also light and decadent. Filled with my five minutes vanilla buttercream and frosted with a chocolate ganache this is the ultimate chocolate cake for any chocolate lover. This simple recipe takes five minutes to mix and 40 minutes to bake.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Makes 2 x 6 inch round or 1 x 8 inch round cake
Cake Batter
- 2 cups (190 g) All-Purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup (240 ml) Boiling water
- ½ cup (45 g) Cocoa powder
- ½ cup (113 g) Cooking oil
- 1 cup (240 g) Light brown sugar
- 2 large Eggs
- ½ cup (120 ml) Sour cream
- 1 teaspoon Vanilla extract
Chocolate ganache
- 1 lb (500 g) Chocolate (dark, semi-sweet, bittersweet)
- 1 cup (500 g) Heavy cream
- ½ cup Vanilla extract
Plus
- ½ cup (120 ml) Simple syrup
Instructions
Cake
- Preheat Oven to 350°F / 177°C / Gas Mark 4
- Pan - Grease and dust 2 x 6-inch round cake pans with softed butter and cocoa powder. Dust off excess. affiliate link
- Dry ingredients - Combine flour, baking powder, baking soda, and salt. Set aside2 cups All-Purpose flour, 1 teaspoon Baking soda, ½ teaspoon Baking powder, ½ teaspoon Salt
- Wet ingredients - In a large mixing bowl, combine boiling water, cocoa powder, and coffee. Gradually add the oil followed by the sugar. Combine well until the sugar has almost dissolved. Add the eggs followed by the vanilla extract and sour cream. Pro tip - Use a whisk to ensure there are no lumps and the eggs are well incorporated.1 cup Boiling water, ½ cup Cocoa powder, ½ cup Cooking oil, 1 cup Light brown sugar, 2 large Eggs, ½ cup Sour cream, 1 teaspoon Vanilla extract
- Combine - Add the wet ingredients to the dry ingredients and combine well. Pro tip - Use a whisk to ensure you have no lumps and do not overmix the batter.
- Bake - Pour batter into the prepared baking pans. bundt panBake on the center rack for about 35 to 40 minutes or until a skewer inserted into the center comes out clean.
- Cool - Let cool in the pan for 10 minutes. Then, invert onto a cooling rack and cool completely before you glaze.
Chocolate ganache
- Microwave - Chop the chocolate into smaller similar size pieces and place it in a large bowl or measuring cup. Pour the whipping cream over the chocolate. Add the butter and vanilla extract. Combine well. Heat in the microwave for a minute or more until all the chocolate is melted and smooth. Use a whisk to ensure it is smooth. Double boiler - Alternatively, you can heat the cream in a small saucepan over medium heat until it comes to an almost boil. Then, pour the hot cream over the chopped chocolate. Let stand for 2 minutes. Combine with a spatula until it is smooth.1 lb Chocolate, 1 cup Heavy cream, ½ cup Vanilla extract
- Rest - Cover the ganache with plastic. Leave to set in the fridge for 2 hours or on the counter for 4 hours until it’s about peanut butter consistency.Pro tip- in summer you may need to place the ganache in the fridge to set. If it gets hard, place it in the microwave for no more than 10 seconds until you have a spreadable consistency.
Decorate
- Simple syrup - Prepare simple syrup - cool completely before using.Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.½ cup Simple syrup
- Using a bread knife or cake leveler cut the domes off the cake layers. Cut each cake layer horizontally into two so you have 4 layers. Brush each layer with the cooled simple syrupPro tip - you can also split each layer horizontally to make four layers
- Stack - Place a cake layer on the cake board or cake stand. Top with a big dollop of ganache - spread evenly using a straight-edge spatula. Then top the second cake layer on top followed by more ganache and the second layer. Top with a big dollop of chocolate ganache and spread with an off-set spatula
- Frost - Next, spread the whipped ganache on top or sides of the cake. Using a paddle motion when spreading will help smooth the ganache better. Place the cake in the fridge to chill for 10 to 15 minutes.Pro tip - A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better.
- Pipe - Pipe a line of ganache at the bottom of the cake. Use a spatula to create swirls towards the top of the cake. Place any remaining ganache in a piping bag with a star-tip nozzle. Pipe a border on the top or as desired.
Recipe Notes & Tips
Storage
- The cake will stay fresh for up to four days at cool room temperature, longer if kept in the fridge.
- It can be frozen for a month or more.
Nutrition Information
Calories: 367- kcalCarbohydrates: 53- gProtein: 5- gFat: 16- gSaturated Fat: 9- gCholesterol: 79- mgSodium: 233- mgPotassium: 217- mgFiber: 2- gSugar: 31- gVitamin A: 505- IUVitamin C: 0.2- mgCalcium: 74- mgIron: 2.5- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Cynthia
Hi Veena, u mentioned 1 cup boiling water as 120ml - is it correct or typo error? Shouldn't 1 cup equivalent to 240ml ?
Veena Azmanov
Yes, Cynthia - 1 cup/240 ml boiling water please. Thanks
Cynthia
Hi Veena u mentioned in your details to use butter and not oil. But your ingredients says only oil and no butter anywhere.
So no Butter is used in this recipe ?
Veena Azmanov
Yes, Cynthia. No butter is used in this recipe - just oil. Thanks
Hafsa
Veena mam.. How many lbs will this recipe of 8 servings will yield? I wan to know how many servings shall I write to get 2 pounds cake of this recipe?
Veena Azmanov
Hafsa, a standard 8 inch makes about 1 to 1.2 kgs approximately - I do not weigh my cakes so can't give you an exact measurement. I hope this helps.
Hafsa
Here in my country cakes r bought using lbs weight sizes.. like 2 pounds or 3 pounds.. I want to try your recipe but how am i goinh to know how much batter will make 1 pound?
Veena Azmanov
Yes, I know Hafas, but I don't weight my cakes because we don't buy or sell by weight here. I have given you an approximate weight and that is the best I can do for now. There are many Indian ladies who use my cakes successfully for their baking projects. This is a popular post with them cake serving charts
Pravz
Can I use fondant on top?
Veena Azmanov
Yes you can use fondant on this cake.
Sonal
I'm so waiting to try out this recipe. Please let me know of I can substitute the sour cream with yogurt or buttermilk. It's difficult to find sour cream where I stay, in India.
Veena Azmanov
Hey Sonal. Yes, yogurt is a great substitute for sour cream. Enjoy!
Kouser
Can I replace brown sugar with white sugar?
Veena Azmanov
Yes, you can Kouser. It will add a more crispy top to the cake. The texture inside will be less fudgy but still delicious.
Katie
This recipe is so indulgent and tasty! I love ganache and combining it with cake is a delicious idea!
Veena Azmanov
Thank you, Katie.