Devil's food cake

Based on 114 ratings
S

Szymon

Difficulty

Medium 👍
30
min.
Preparation
25
min.
Baking
10
min.
Resting

Ingredients

Servings:-12+
280 g butter (soft)
4 cl espresso
2 tbsp honey
200 ml milk
110 g cocoa powder
200 g all-purpose flour
300 g sugar
1 tsp baking powder
vanilla bean (seeds)
eggs
300 g chocolate (dark)
200 ml heavy cream
Metric
Imperial

Utensils

  • saucepan
  • oven
  • large bowl
  • whisk
  • cutting board
  • knife
  • standing mixer or hand mixer
  • 2 springform pans
  • rubber spatula
  • cake platter
  • palette knife

Nutrition per serving

Cal
621
Protein
8 g
Fat
37 g
Carb
66 g
  • Step 1/7

    Preheat oven to 180°C/355°F. Place parts of the butter, espresso, honey, and milk in a saucepan. Slowly heat until butter is melted.
    • 130 g butter
    • 4 cl espresso
    • 2 tbsp honey
    • 200 ml milk
    • saucepan
    • oven

    Preheat oven to 180°C/355°F. Place parts of the butter, espresso, honey, and milk in a saucepan. Slowly heat until butter is melted.

  • Step 2/7

    In a large bowl, whisk together cocoa powder, all-purpose flour, sugar, baking powder, and seeds from the vanilla bean.
    • 110 g cocoa powder
    • 200 g all-purpose flour
    • 300 g sugar
    • 1 tsp baking powder
    • vanilla bean
    • large bowl
    • whisk
    • cutting board
    • knife

    In a large bowl, whisk together cocoa powder, all-purpose flour, sugar, baking powder, and seeds from the vanilla bean.

  • Step 3/7

    Beat eggs until slightly foamy. Add melted butter mixture. Then slowly add in flour mixture and continue to beat until smooth.
    • eggs
    • standing mixer or hand mixer

    Beat eggs until slightly foamy. Add melted butter mixture. Then slowly add in flour mixture and continue to beat until smooth.

  • Step 4/7

    Transfer dough to 2 springform pans. Bake in a preheated oven at 180°C/355°F for approx. 25 min.
    • oven
    • 2 springform pans

    Transfer dough to 2 springform pans. Bake in a preheated oven at 180°C/355°F for approx. 25 min.

  • Step 5/7

    In the meantime, roughly chop chocolate. Heat heavy cream in a saucepan. Next, combine hot heavy cream, chocolate, and remaining butter in a large bowl. Stir until fully combined and set aside to cool for approx. 8 – 10 min.
    • 300 g chocolate
    • 200 ml heavy cream
    • 150 g butter
    • saucepan
    • large bowl
    • rubber spatula
    • cutting board
    • knife

    In the meantime, roughly chop chocolate. Heat heavy cream in a saucepan. Next, combine hot heavy cream, chocolate, and remaining butter in a large bowl. Stir until fully combined and set aside to cool for approx. 8 – 10 min.

  • Step 6/7

    Release the cake and spread a generous amount of the chocolate mixture onto the first cake base.
    • cake platter
    • palette knife

    Release the cake and spread a generous amount of the chocolate mixture onto the first cake base.

  • Step 7/7

    Place the second cake base on top and cover the whole cake with remaining chocolate ganache. Serve with a cup of coffee or tea.
    • cake platter
    • palette knife

    Place the second cake base on top and cover the whole cake with remaining chocolate ganache. Serve with a cup of coffee or tea.