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Chocolate Devils Food Cake Recipe

A dark and rich American chocolate cake, first appearing in recipes near the beginning of the 20th century. Its name probably came from the fact that richness made it immoral to eat.
As with all our recipes, don't mix imperial with metric measurements.

Key Features

  • Suitable for Vegetarians

Ingredients

For 8 generous helpings:
1 tablespoon (15ml) of sieved Lemon Juice or White Wine Vinegar
8 fl.oz/225ml Milk
8 oz/ 250gr Plain Flour
1 rounded teaspoon (5ml) Bicarbonate of Soda
2 oz/60gr Cocoa
4 oz/120gr Unsalted Butter,at room temperature – plus a little for greasing the tin
8 oz/250gr Caster Sugar
2 large or 4 small Eggs

For the Frosting:
8 oz/250gr good-quality Plain Chocolate
a pinch of Salt
3 tablespoons (45gr) Caster Sugar
½ pint/300ml Soured Cream (or Double Cream mixed with the juice from ½ a Lemon – mixed together

Equipment needed: 2 x 8 ins/20cm Sandwich Tins; Greaseproof/Silicon Paper, cut to size

Method

1. Add the lemon juice/vinegar to the milk and set aside.

2. Lightly-butter the sandwich tins and line them with your prepared paper.

3. Sift the flour, bicarbonate of soda and cocoa together - this will make your cake lighter.

4. Preheat the oven to 350F/180C/Gas 4.

5. Cream together the butter with half the sugar until it's light. Add the flour mixture to this and mix with a wooden spoon until you have a smooth mixture.

6. Gradually beat in the eggs, followed by the remaining sugar.

7. Slowly beat in the milk, only adding second batch after the first has been incorporated.

8. Divide the mixture between your two prepared cake tins.

9. Bake on the middle shelf of the oven for 30-35 minutes - or until a small sharp knife comes out clean when inserted into the middle of each cake.

10. Remove the two tins from the oven and allow them to cool for 15 minutes before turning them out - preferably onto a wire rack.

11. In the meantime, make the frosting - very gently melt the chocolate (too much heat will make it bitter). Remove it from the heat, and whisk in the salt and sugar. Then add the soured cream, stirring all the time. The cream has to be added before the chocolate has time to solidify. Set this mixture aside.

12. Slice each cake in half, so you have four discs.

13. Then using the frosting to create a tiered sandwich - leaving enough to cover the top.

Serve when completely cool.

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