Devil's Food Cake

Name: Devil's Food Cake
Total time: 1 h 57 min
Yield: 4 servings
Ingredients: 10 g Unsalted butter; 150 g Plain flour; 40 g Cocoa powder; 1 tsp Bicarbonate of soda; 0.5 tsp Baking powder; 1 pinch Salt; 105 g Unsalted butter; 180 g Caster sugar; 60 g Soft dark brown sugar; 2 piece Egg; 1 tsp Vanilla extract; 180 ml Whole milk; 80 ml Water; 150 g Dark chocolate; 150 ml Double cream; 1 tbsp Golden syrup

1 hr 57 min · 17 min active · makes ~1.25 kg · Medium

Rich devil's food cake with a deeply fudgy cocoa crumb, covered in a dark chocolate ganache. Serves 4.

See more →

Devil's Food Cake

Rich devil's food cake with a deeply fudgy cocoa crumb, covered in a dark chocolate ganache. Serves 4.

See more →

TOTAL TIME

1 hr 57 min

ACTIVE TIME

17 min

QUANTITY

~1.25 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/15

Tools0/16

Ingredients

0/15 gathered · 4 servings

115g

150g

40g

1tsp

0.5tsp

1pinch

180g

60g

2piece

1tsp

180ml

80ml

150g

150ml

1tbsp

#	Quantity	Notes	State
1	115g	—	—
2	150g	—	—
3	40g	—	—
4	1tsp	—	—
5	0.5tsp	—	—
6	1pinch	—	—
7	180g	—	—
8	60g	—	—
9	2piece	—	—
10	1tsp	—	—
11	180ml	—	—
12	80ml	—	—
13	150g	—	—
14	150ml	—	—
15	1tbsp	—	—

Tools

17 items

Procedure

38 steps

1 of 38

Turn the oven on to 180 °C and let it come fully up to temperature.

180°C

⏱ 10 min

2 of 38

Put a small knob of butter into the sandwich tin.

Unsalted butter · 10 g

⏱ 5s

ResultUnsalted butterused in step 10

3 of 38

Grease the inside of the tin by rubbing the butter all over the base and sides with a piece of baking paper, then press a fresh disc of baking paper into the base.

⏱ 30s

4 of 38

Weigh the plain flour into the large mixing bowl.

Plain flour · 150 g

⏱ 5s

ResultPlain flour

5 of 38

Add the cocoa powder to the bowl.

Cocoa powder · 40 g

⏱ 5s

ResultPlain flour and cocoa powder

6 of 38

Add the bicarbonate of soda.

Bicarbonate of soda · 1 tsp

⏱ 5s

ResultPlain flour and cocoa powder and bicarbonate of soda

7 of 38

Add the baking powder.

Baking powder · 0.5 tsp

⏱ 5s

ResultPlain flour mixture

8 of 38

Add the pinch of salt.

Salt · 1 pinch

⏱ 5s

ResultPlain flour mixture

9 of 38

Whisk the dry ingredients together thoroughly so they are evenly combined and free of lumps.

⏱ 20s

ResultSifted dry cake mixtureused in step 20

10 of 38

Cut the butter into rough cubes and put them into the medium bowl.

Unsalted butter · 105 gUnsalted butter · step 2

⏱ 5s

ResultUnsalted butter

11 of 38

Add the caster sugar to the bowl with the butter.

Caster sugar · 180 g

⏱ 5s

ResultUnsalted butter and caster sugar

12 of 38

Add the dark brown sugar.

Soft dark brown sugar · 60 g

⏱ 5s

ResultUnsalted butter and caster sugar and soft dark brown sugar

13 of 38

Beat the butter and sugars together vigorously until the mixture is pale, light and noticeably fluffy.

⏱ 4 min

ResultLight creamed butter and sugar

14 of 38

Crack the eggs into the bowl one at a time, beating well after each addition until fully incorporated.

Egg · 2 piece

⏱ 1 min

ResultLight creamed butter and sugar and egg

15 of 38

Add the vanilla extract.

Vanilla extract · 1 tsp

⏱ 5s

ResultEgg mixture

16 of 38

Beat the mixture for a further minute until smooth and creamy.

⏱ 1 min

ResultEgg-loosened cake base

17 of 38

Pour the milk into the small bowl.

Whole milk · 180 ml

⏱ 5s

ResultWhole milk

18 of 38

Add the water to the milk and stir briefly to combine.

Water · 80 ml

⏱ 5s

ResultWhole milk and water

19 of 38

Stir the milk and water together until combined.

⏱ 10s

ResultCombined milk and waterused in step 21

20 of 38

Add a third of the dry mixture to the creamed base and fold gently until just combined.

Sifted dry cake mixture · step 9

⏱ 30s

ResultPartially combined cake batter

21 of 38

Pour half the milk and water mixture into the batter and fold through.

Combined milk and water · step 19

⏱ 10s

ResultCombined milk and water and partially combined cake batter

22 of 38

Continue folding in the remaining dry mixture and milk alternately, finishing with dry, until you have a smooth, silky batter with no flour streaks — do not over-mix.

⏱ 1 min

ResultSmooth devil's food cake batter

23 of 38

Scrape every last bit of batter into the lined tin and use the back of a spoon to level the surface.

Smooth devil's food cake batter · step 22

⏱ 15s

ResultSmooth devil's food cake batter

24 of 38

Place the tin in the oven.

⏱ 10s

ResultSmooth devil's food cake batter

25 of 38

Bake until a skewer inserted into the centre comes out with just a few moist crumbs clinging to it and the cake has pulled away slightly from the sides of the tin.

180°C

⏱ 30 min

ResultBaked devil's food cake

26 of 38

Remove the tin from the oven using oven gloves and set it on a wire rack.

⏱ 10s

ResultBaked devil's food cake

27 of 38

Leave the cake in the tin for 10 minutes so it firms up enough to turn out without breaking.

⏱ 10 min

ResultCooled baked devil's food cake

28 of 38

Run a palette knife around the edge of the tin, then invert the cake onto the wire rack and peel away the baking paper.

Cooled baked devil's food cake · step 27

⏱ 20s

ResultCooled baked devil's food cake

29 of 38

Leave the cake to cool completely on the rack before frosting — rushing this will melt the ganache.

⏱ 1 hr

ResultFully cooled devil's food cakeused in step 37

30 of 38

Break or roughly chop the dark chocolate into small pieces and put them into the heatproof bowl.

Dark chocolate · 150 g

⏱ 20s

ResultDark chocolate

31 of 38

Pour the double cream into the small saucepan.

Double cream · 150 ml

⏱ 5s

ResultDouble cream

32 of 38

Add the golden syrup to the cream.

Golden syrup · 1 tbsp

⏱ 5s

ResultDouble cream and golden syrup

33 of 38

Set the saucepan over a medium heat and warm, stirring gently, until the cream just begins to steam and the first small bubbles appear at the edge — do not let it boil.

⏱ 2 min

ResultHot cream and syrup

34 of 38

Pour the hot cream over the chocolate pieces in one go.

Hot cream and syrup · step 33

⏱ 10s

ResultHot cream and syrup and dark chocolate

35 of 38

Stir steadily from the centre outward until all the chocolate has melted and the ganache is completely smooth and glossy.

⏱ 2 min

ResultGlossy chocolate ganache

36 of 38

Leave the ganache at room temperature, stirring occasionally, until it thickens to a spreadable consistency that holds its shape when lifted on a spoon.

⏱ 30 min

ResultThickened chocolate ganacheused in step 38

37 of 38

Lift the cooled cake carefully onto a cake stand.

Fully cooled devil's food cake · step 29

⏱ 15s

ResultFully cooled devil's food cake

38 of 38

Spoon the ganache onto the top of the cake and use a palette knife to spread it generously over the top and down the sides in sweeping strokes, letting it drip naturally at the edges.

Thickened chocolate ganache · step 36

⏱ 2 min

ResultDevil's Food Cake

Total Time1 hr 57 min

#	Product	Tool	Action
1	—	180°C	Turn the oven on to 180 °C and let it come fully up to temperature.⏱ 10 min
2	10 g		Put a small knob of butter into the sandwich tin.⏱ 5sResultUnsalted butterused in step 10
3	—		Grease the inside of the tin by rubbing the butter all over the base and sides with a piece of baking paper, then press a fresh disc of baking paper into the base.⏱ 30s
4	150 g		Weigh the plain flour into the large mixing bowl.⏱ 5sResultPlain flour
5	40 g		Add the cocoa powder to the bowl.⏱ 5sResultPlain flour and cocoa powder
6	1 tsp		Add the bicarbonate of soda.⏱ 5sResultPlain flour and cocoa powder and bicarbonate of soda
7	0.5 tsp		Add the baking powder.⏱ 5sResultPlain flour mixture
8	1 pinch		Add the pinch of salt.⏱ 5sResultPlain flour mixture
9	—		Whisk the dry ingredients together thoroughly so they are evenly combined and free of lumps.⏱ 20sResultSifted dry cake mixtureused in step 20
10	105 g		Cut the butter into rough cubes and put them into the medium bowl.⏱ 5sResultUnsalted butter
10	Unsalted butterstep 2
11	180 g		Add the caster sugar to the bowl with the butter.⏱ 5sResultUnsalted butter and caster sugar
12	60 g		Add the dark brown sugar.⏱ 5sResultUnsalted butter and caster sugar and soft dark brown sugar
13	—		Beat the butter and sugars together vigorously until the mixture is pale, light and noticeably fluffy.⏱ 4 minResultLight creamed butter and sugar
14	2 piece		Crack the eggs into the bowl one at a time, beating well after each addition until fully incorporated.⏱ 1 minResultLight creamed butter and sugar and egg
15	1 tsp		Add the vanilla extract.⏱ 5sResultEgg mixture
16	—		Beat the mixture for a further minute until smooth and creamy.⏱ 1 minResultEgg-loosened cake base
17	180 ml		Pour the milk into the small bowl.⏱ 5sResultWhole milk
18	80 ml		Add the water to the milk and stir briefly to combine.⏱ 5sResultWhole milk and water
19	—		Stir the milk and water together until combined.⏱ 10sResultCombined milk and waterused in step 21
20	Sifted dry cake mixturestep 9		Add a third of the dry mixture to the creamed base and fold gently until just combined.⏱ 30sResultPartially combined cake batter
21	Combined milk and waterstep 19		Pour half the milk and water mixture into the batter and fold through.⏱ 10sResultCombined milk and water and partially combined cake batter
22	—		Continue folding in the remaining dry mixture and milk alternately, finishing with dry, until you have a smooth, silky batter with no flour streaks — do not over-mix.⏱ 1 minResultSmooth devil's food cake batter
23	Smooth devil's food cake batterstep 22		Scrape every last bit of batter into the lined tin and use the back of a spoon to level the surface.⏱ 15sResultSmooth devil's food cake batter
24	—		Place the tin in the oven.⏱ 10sResultSmooth devil's food cake batter
25	—	180°C	Bake until a skewer inserted into the centre comes out with just a few moist crumbs clinging to it and the cake has pulled away slightly from the sides of the tin.⏱ 30 minResultBaked devil's food cake
26	—		Remove the tin from the oven using oven gloves and set it on a wire rack.⏱ 10sResultBaked devil's food cake
27	—		Leave the cake in the tin for 10 minutes so it firms up enough to turn out without breaking.⏱ 10 minResultCooled baked devil's food cake
28	Cooled baked devil's food cakestep 27		Run a palette knife around the edge of the tin, then invert the cake onto the wire rack and peel away the baking paper.⏱ 20sResultCooled baked devil's food cake
29	—		Leave the cake to cool completely on the rack before frosting — rushing this will melt the ganache.⏱ 1 hrResultFully cooled devil's food cakeused in step 37
30	150 g		Break or roughly chop the dark chocolate into small pieces and put them into the heatproof bowl.⏱ 20sResultDark chocolate
31	150 ml		Pour the double cream into the small saucepan.⏱ 5sResultDouble cream
32	1 tbsp		Add the golden syrup to the cream.⏱ 5sResultDouble cream and golden syrup
33	—		Set the saucepan over a medium heat and warm, stirring gently, until the cream just begins to steam and the first small bubbles appear at the edge — do not let it boil.⏱ 2 minResultHot cream and syrup
34	Hot cream and syrupstep 33		Pour the hot cream over the chocolate pieces in one go.⏱ 10sResultHot cream and syrup and dark chocolate
35	—		Stir steadily from the centre outward until all the chocolate has melted and the ganache is completely smooth and glossy.⏱ 2 minResultGlossy chocolate ganache
36	—		Leave the ganache at room temperature, stirring occasionally, until it thickens to a spreadable consistency that holds its shape when lifted on a spoon.⏱ 30 minResultThickened chocolate ganacheused in step 38
37	Fully cooled devil's food cakestep 29		Lift the cooled cake carefully onto a cake stand.⏱ 15sResultFully cooled devil's food cake
38	Thickened chocolate ganachestep 36		Spoon the ganache onto the top of the cake and use a palette knife to spread it generously over the top and down the sides in sweeping strokes, letting it drip naturally at the edges.⏱ 2 minResultDevil's Food Cake
Total Time			1 hr 57 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Nutrition

per serving

Estimated · pre-cooking · 94% ingredients covered

Nutrient	Per serving
	1,084kcal
	16g
	59g
	35g
	118g
	74g
	8g
	183mg

Ingredients0/15

Tools0/16

Recipe

Devil's Food Cake

Rich devil's food cake with a deeply fudgy cocoa crumb, covered in a dark chocolate ganache. Serves 4.

What you’ll doYou will cream butter and sugars until fluffy, incorporate eggs and vanilla, then fold in dry ingredients alternately with a milk mixture to make a smooth batter. Bake until a skewer emerges with just a few moist crumbs. While the cake cools completely, make a ganache by pouring hot cream and syrup over chopped chocolate, then spread it over the cooled cake.

Serves4

Total1 hr 57 min

LevelMedium

Ingredients

Unsalted butter115 g
Plain flour150 g
Cocoa powder40 g
Bicarbonate of soda1 tsp
Baking powder0.5 tsp
Salt1 pinch
Caster sugar180 g
Soft dark brown sugar60 g
Egg2 piece
Vanilla extract1 tsp
Whole milk180 ml
Water80 ml
Dark chocolate150 g
Double cream150 ml
Golden syrup1 tbsp

Tools

Spoon20cm round sandwich tinSmall bowlLarge mixing bowlOvenCake standPalette knifeSmall saucepanMedium bowlWire rackSkewerWhiskWooden spoonBaking paperOven gloveHeatproof bowlSkewers

Method

Turn the oven on to 180 °C and let it come fully up to temperature.

180°C10 minOven

Put a small knob of butter into the sandwich tin.

Result · Unsalted butter · used in step 10

5s20cm round sandwich tinUnsalted butter · 10 g

Grease the inside of the tin by rubbing the butter all over the base and sides with a piece of baking paper, then press a fresh disc of baking paper into the base.

30s20cm round sandwich tin, Baking paper

Weigh the plain flour into the large mixing bowl.

5sLarge mixing bowlPlain flour · 150 g

Add the cocoa powder to the bowl.

5sLarge mixing bowlCocoa powder · 40 g

Add the bicarbonate of soda.

5sLarge mixing bowlBicarbonate of soda · 1 tsp

Add the baking powder.

5sLarge mixing bowlBaking powder · 0.5 tsp

Add the pinch of salt.

5sLarge mixing bowlSalt · 1 pinch

Whisk the dry ingredients together thoroughly so they are evenly combined and free of lumps.

Result · Sifted dry cake mixture · used in step 20

20sLarge mixing bowl, Whisk

Cut the butter into rough cubes and put them into the medium bowl.

5sMedium bowlUnsalted butter · 105 g

Add the caster sugar to the bowl with the butter.

5sMedium bowlCaster sugar · 180 g

Add the dark brown sugar.

5sMedium bowlSoft dark brown sugar · 60 g

Beat the butter and sugars together vigorously until the mixture is pale, light and noticeably fluffy.

4 minMedium bowl, Whisk

Crack the eggs into the bowl one at a time, beating well after each addition until fully incorporated.

1 minMedium bowlEgg · 2 piece

Add the vanilla extract.

5sMedium bowlVanilla extract · 1 tsp

Beat the mixture for a further minute until smooth and creamy.

1 minMedium bowl, Whisk

Pour the milk into the small bowl.

5sSmall bowlWhole milk · 180 ml

Add the water to the milk and stir briefly to combine.

5sSmall bowlWater · 80 ml

Stir the milk and water together until combined.

Result · Combined milk and water · used in step 21

10sSmall bowl, Spoon

Add a third of the dry mixture to the creamed base and fold gently until just combined.

30sMedium bowl, Wooden spoonSifted dry cake mixture · step 9

Pour half the milk and water mixture into the batter and fold through.

10sMedium bowlCombined milk and water · step 19

Continue folding in the remaining dry mixture and milk alternately, finishing with dry, until you have a smooth, silky batter with no flour streaks — do not over-mix.

1 minMedium bowl, Wooden spoon

Scrape every last bit of batter into the lined tin and use the back of a spoon to level the surface.

15s20cm round sandwich tin, SpoonSmooth devil's food cake batter · step 22

Place the tin in the oven.

10s20cm round sandwich tin, Oven, Oven glove

Bake until a skewer inserted into the centre comes out with just a few moist crumbs clinging to it and the cake has pulled away slightly from the sides of the tin.

180°C30 min20cm round sandwich tin, Skewers

Remove the tin from the oven using oven gloves and set it on a wire rack.

10s20cm round sandwich tin, Oven, Oven glove

Leave the cake in the tin for 10 minutes so it firms up enough to turn out without breaking.

10 min20cm round sandwich tin

Run a palette knife around the edge of the tin, then invert the cake onto the wire rack and peel away the baking paper.

20sWire rack, Palette knifeCooled baked devil's food cake · step 27

Leave the cake to cool completely on the rack before frosting — rushing this will melt the ganache.

Result · Fully cooled devil's food cake · used in step 37

1 hrWire rack

Break or roughly chop the dark chocolate into small pieces and put them into the heatproof bowl.

20sHeatproof bowlDark chocolate · 150 g

Pour the double cream into the small saucepan.

5sSmall saucepanDouble cream · 150 ml

Add the golden syrup to the cream.

5sSmall saucepanGolden syrup · 1 tbsp

Set the saucepan over a medium heat and warm, stirring gently, until the cream just begins to steam and the first small bubbles appear at the edge — do not let it boil.

2 minSmall saucepan

Pour the hot cream over the chocolate pieces in one go.

10sHeatproof bowlHot cream and syrup · step 33

Stir steadily from the centre outward until all the chocolate has melted and the ganache is completely smooth and glossy.

2 minHeatproof bowl, Wooden spoon

Leave the ganache at room temperature, stirring occasionally, until it thickens to a spreadable consistency that holds its shape when lifted on a spoon.

Result · Thickened chocolate ganache · used in step 38

30 minHeatproof bowl, Spoon

Lift the cooled cake carefully onto a cake stand.

15sCake standFully cooled devil's food cake · step 29

Spoon the ganache onto the top of the cake and use a palette knife to spread it generously over the top and down the sides in sweeping strokes, letting it drip naturally at the edges.

Result · Devil's Food Cake

2 minCake stand, Palette knifeThickened chocolate ganache · step 36

Printed 6 October 2026