Devils Food Cake

Too few ratings

Difficulty

Medium 👍
40
min.
Preparation
40
min.
Baking
30
min.
Resting

Ingredients

Servings:-20+
360 g caster sugar
eggs
200 ml milk
100 g unsalter butter
125 ml rapeseed oil
310 g plain flour
100 g cocoa powder
1½ tsp baking soda
1 tsp baking powder
½ tsp salt
220 ml black coffee
150 g unsalted butter
300 g confectioner’s sugar
2 tsp vanilla extract
20 g cocoa powder
4 tbsp double cream
75 g milk chocolate
75 g white chocolate

Utensils

  • stand mixer with whisk
  • pyrex jug
  • bowl
  • Step 1/17

    Using an electric whisk, on medium speed beat together eggs and sugar.
    • 360 g caster sugar
    • eggs
    • stand mixer with whisk

    Using an electric whisk, on medium speed beat together eggs and sugar.

  • Step 2/17

    • 200 ml milk
    • 100 g unsalter butter
    • pyrex jug

    Make the buttermilk: in a jug mix together milk and butter and ensuring that the butter is combined with the milk.

  • Step 3/17

    Add the prepared buttermilk to the egg mixture and continue whisking at low speed.

    Add the prepared buttermilk to the egg mixture and continue whisking at low speed.

  • Step 4/17

    Add the rapeseed oil and continue whisking.
    • 125 ml rapeseed oil

    Add the rapeseed oil and continue whisking.

  • Step 5/17

    In a bowl mix together the baking powder, baking soda, cocoa powder and salt with the flour.
    • 310 g plain flour
    • 100 g cocoa powder
    • 1½ tsp baking soda
    • 1 tsp baking powder
    • ½ tsp salt
    • bowl

    In a bowl mix together the baking powder, baking soda, cocoa powder and salt with the flour.

  • Step 6/17

    • 220 ml black coffee

    Brew a cup of black coffee.

  • Step 7/17

    Alternatively, fold in spoonfuls of the flour mixture and the brewed coffee to the cake batter and mix to combine all the ingredients together.

    Alternatively, fold in spoonfuls of the flour mixture and the brewed coffee to the cake batter and mix to combine all the ingredients together.

  • Step 8/17

    Line the cake tins with parchment paper. Preheat the oven to 170°C (150 fan oven).

  • Step 9/17

    Pour the cake batter to the cake tins. Bake the cake for 35- 40 minutes.

    Pour the cake batter to the cake tins. Bake the cake for 35- 40 minutes.

  • Step 10/17

    Take the cakes out of the oven and leave them to cool and prepare the frosting.

  • Step 11/17

    • 150 g unsalted butter
    • 75 g white chocolate

    Beat the butter until creamy. Then add spoonfuls of confectioners sugar and continue beating.

  • Step 12/17

    • 300 g confectioner’s sugar
    • 2 tsp vanilla extract
    • 20 g cocoa powder

    Add vanilla extract, cocoa powder, and double cream and continue beating on low speed, till all the ingredients are combined together.

  • Step 13/17

    When stacking each cake layer, apply a thin layer of icing.

  • Step 14/17

    To crumb coat the cake: apply a thin layer of icing all around the cake. Refrigerate the cake for 10-20 minutes.

  • Step 15/17

    Take the cake out of the fridge. With the remaining icing, coat all around the cake.

  • Step 16/17

    Melt the chocolate. Rotating the cake- from the top edges of the cake, drip the melted chocolate, covering the top of the cake and letting the chocolate drip to the bottom.

  • Step 17/17

    I made two 3-layered cakes and used milk chocolate for one cake and white chocolate for the other.

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