Devil's food cake
- Barney Desmazery
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Serves 15 - 20
More effort
Prep: 30 mins
Cook: 40 mins
plus cooling
A star rating of 4.6 out of 5.10 ratingsRate
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Make our richest and fudgiest chocolate cake to date. It's perfect for birthdays and Easter, or just for days when you fancy something indulgent for dessert
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Ingredients
Nutrition
Units:
MetricUS
-
200g unsalted butter
plus extra for the tins
-
200g dark chocolate
chopped
-
250g plain flour
-
50g rye or spelt flour
(or use 50g plain flour)
-
50g cocoa
sifted, plus extra for dusting
-
2 tsp baking powder
-
1 tsp bicarbonate of soda
-
400g light muscovado sugar
-
300ml natural yogurt
-
150ml espresso
or strong coffee
-
2 tsp vanilla extract
-
3 eggs
For the icing
-
300g dark chocolate
chopped into small pieces
-
400g unsalted butter
softened
-
300g icing sugar
sifted
-
50g cocoa powder
-
100ml milk
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Nutrition: Per serving (20)
- kcal605
- fat37g
- saturates22g
- carbs60g
- sugars45g
- fibre3g
- protein6g
- salt1g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Butter the base of two 20cm springform cake tins and line with baking parchment. Melt the butter and chocolate in a heatproof bowl over a pan of simmering water (make sure the base of the bowl doesn’t touch the water), or do this in the microwave in 10-second bursts. Set aside. Put the flours, cocoa powder, baking powder, bicarbonate of soda, sugar and ½ tsp salt in a bowl, and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.
-
step 2
Put the yogurt, coffee, and vanilla in a jug, and whisk in the eggs until smooth. Pour the wet ingredients, along with the melted chocolate mixture, into the dry ingredients. Fold everything together until well combined.
-
step 3
Divide the cake batter evenly between the two tins, and bake for 30 mins, or until risen and a skewer inserted into the centres comes out clean. Leave to cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool completely. Once cooled, the cakes will keep, well wrapped, for up to three days.
-
step 4
To make the icing, melt the chocolate as you did in step 1. Cool slightly. Put the butter, icing sugar and cocoa in a large bowl and mash together, then beat with an electric whisk until smooth. Add the melted chocolate and milk, then mix until smooth.
-
step 5
Split the cakes in half through the equator using a bread knife. Secure one layer to a board or plate using a little icing. Spread over a layer of icing, sprinkle over a little sea salt, then sandwich with another cake layer. Repeat until about half the icing and all the remaining cake layers have been used, ensuring the final layer is flat-side up. Spread the remaining icing all over the cake using a palette knife to smooth it, or swipe upwards around the side for texture. Dust with cocoa powder and sprinkle with sea salt flakes. Will keep covered for up to four days.
Recipe from Good Food magazine, April 2023
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Overall rating
A star rating of 4.6 out of 5.10 ratings
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