Devil’s Chocolate Cake

Devil’s Chocolate Cake

Devil’s chocolate cake or devil’s food cake is rich and moist with fudgy frosting, some say the best chocolate cake recipe. Sinfully irresistible for any chocolate lover and worthy of any occasion.



One of my favourite cakes! It is irresistible served with cream or ice cream. I also love to put a slice in the oven or microwave just to let the ganache melt a little. 🙂

This cake also tastes amazing, made with cream or yoghurt instead of the sour cream. I like to use the sour cream as it makes a crumblier moist cake, check out my variations section for alternative ideas.

If you like the sound of this delicious cake, you might also like my flourless chocolate cake or my raspberry mascarpone cake.

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂


RECIPE HIGHLIGHTS

  • Ease: simple and can be made in advance.
  • Great for: weekend baking or special occasions like valentine’s day, Mother’s Day or friends and family visiting.
  • Taste: loaded with delicious chocolate in the sponge and in the ganache with the perfect balance of sweetness.
  • Texture: dense, moist, crumbly chocolate sponge with a creamy chocolate fudge frosting.
  • Serving: perfect on its own or with a little cream or ice cream.
  • Quantity: 12 slices (20 cm / 8inch springform pan)
  • Time: 1 hour

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    © THE GOURMET LARDER. All images and content are copyright protected. Do not use my images without prior permission. Further information can be found in my FAQ’s.


    INGREDIENTS

    For this devil’s chocolate cake recipe all you need are these ingredients:

    • Light muscovado sugar – has a high moisture content and a strong molasses flavour, perfect for creating a light moist sponge with a caramel hint.
    • Sour cream – adds moisture to the cake, giving you a moist, tender crumb.
    • Good quality chocolate – use a good quality, as it is the star in this recipe.

    Chocolate recommendations: bars – Lindt Excellence Dark 70% bar 100g, Montezuma’s darkside 51% bar 90g, Menier dark cooking chocolate 100g. 1kg bags – Callebaut dark chocolate, Callebaut milk chocolate, Callebaut white chocolate.

    • Medium eggs – add structure. Whisking the eggs incorporates air, helping the batter rise in the oven. Make sure they are at room temperature before you start.
    • Caster or granulated sugar – gives structure and sweetness.
    • Vanilla extract paste – adds flavour and enhances the other ingredient flavours.

    Vanilla recommendations: pure vanilla extract or vanilla paste.

    • Neutral-tasting oil (coconut, vegetable or sunflower oil) – I use oil because it gives a lighter cake, but if you want you can replace the oil with the same amount of melted butter.
    • Water (at room temperature) – helps to thin the batter a little and create a light textured sponge.
    • Plain or all-purpose flour – for adding structure and lightness to the cake.
    • Cocoa powder – I prefer to use a high-quality dark cocoa powder over regular cocoa powder. It adds a rich chocolate flavour and builds structure.

    Cocoa recommendations: Van Houten Intense deep black cocoa powder, or Cacao Barry extra brute cocoa powder, or not as dark – Sevenhills wholefoods organic cacao powder

    • Bicarbonate of soda or baking soda – is a chemical leavening which reacts with the acid in the cocoa powder and sour cream. Thus, carbon dioxide forms and causes the batter to expand, creating a nice light cake texture. 

    TIP: Here I want to add how just a pinch of salt can make a difference to eating cake. With the addition of salt, all the intrinsic flavours of the chocolate are brought to the surface faster. In a seemingly absurd or contradictory way, salt intensifies the mouth’s ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.


    SUBSTITUTIONS

    I would love to know how you get on and share it with the other readers.

    SUGAR-FREE AND LOW-CALORIE OPTIONS

    • Brown sugar suggestions: Pure Via Baker’s soft brown sugar or Sukrin Gold’s natural brown sugar alternative.

    GLUTEN-FREE OPTIONS

    • Flour: replace the gluten flour with a 1:1 alternative gluten free flour, such as Doves Farm Free plain gluten free flour. If possible, choose a flour which contains xanthan gum or alternatively, add 1 tsp to your batter for stability.

    VEGAN OPTIONS

    • Vegan egg option – Add 170g of apple sauce in place of the 2 eggs. You may have to bake the cake for a few more minutes.

    WHAT VARIATIONS CAN I MAKE?

    For an even more crumbly cake you can replace the neutral oil with 100g melted butter.

    • Sour cream – can be replaced with double cream (US: heavy cream) or yoghurt.
    • Espresso coffee – is a great compliment to chocolate, if you’ve not tried a bit of espresso when baking with chocolate, you really should. Add one teaspoon of instant coffee powder to the cream once it’s been taken of the boil.
    • Flavoured chocolate – try using good quality chocolate that has natural oils added to it, such as orange, raspberry or mint. Lindt have some great options.

    Flavoured recommendations: Lindt Excellence dark orange or Raspberry chocolate bar

    If you experiment, I would love to know how you get on and share it with the other readers.


    NUTRITION

    Serving: one cake slice

    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

    I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

    I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

    Devil's Food Cake

    STORAGE AND FREEZING

    This cake will keep well for up to 5 days in an airtight container. I prefer to store it in the fridge and bring it to room temperature before serving.

    © THE GOURMET LARDER. All images and content are copyright protected. Do not use my images without prior permission. Further information can be found in my FAQ’s.


    EQUIPMENT RECOMMENDATIONS

    Here is some kitchen equipment that I use and recommend for this recipe.

    TIP: If you have ever ended up with dry, dense or crumbly baked goods, it might be because you’re using inaccurate measurements. I highly recommend using metric measurements and a digital scale, rather than cup measurements for example. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂


    RECIPE TIPS

    • Use a good quality chocolate for this recipe as it makes all the difference to the finished result.
    • Avoid over mixing as this knocks out the air that you incorporated when whisking the eggs, leading to a dense cake.
    • Avoid over baking the cakes. Use a skewer or toothpick inserted into the centre of the sponge to test if it’s ready. If it comes out with cake batter attached, leave to continue baking. Ideally, there should be a few crumbs clinging to your skewer or toothpick. If it comes out completely clean, then you’ve overbaked them.
    • If the tops of your cakes are slightly domed, use a sharp serrated knife to cut them level so that they can be stacked.

    READY TO MAKE YOUR DEVIL’S CHOCOLATE CAKE?

    Devil's Food Cake

    Devil’s Chocolate Cake

    Preparation:30 minutes
    Baking:30 minutes
    Total:1 hour
    Servings: 12 slices
    Tools you’ll need:
    • 2 x 20 cm (8 inch) springform pans
    Devil's chocolate cake is rich, moist and fudgy, some say the best chocolate cake recipe. Sinfully irresistible for any chocolate lover and worthy of every occasion.

    INGREDIENTS LIST
     

    Sponge cake

    • 170 g soft light brown sugar (muscovado)
    • 120 ml sour cream (full-fat)
    • 100 g dark chocolate (minimum 50% cocoa solids) (chopped)
    • 2 medium eggs
    • 200 g caster sugar (or granulated)
    • 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste
    • 100 ml neutral-tasting oil (coconut, vegetable or sunflower oil)
    • 170 ml water (at room temperature)
    • 300 g plain (all-purpose) flour
    • 1 pinch fine sea salt
    • 3 tbsp dutch cocoa powder (24g)
    • 1 tsp bicarbonate of soda / baking soda

    Chocolate ganache

    • 200 ml double or heavy cream
    • 150 g dark chocolate (minimum 50% cocoa solids) (chopped)
    • 150 g milk chocolate (chopped)

    Preparation
     

    • Sponge cakes: To a heavy based saucepan add the chocolate, sour cream, muscovado sugar and set over a low heat. Stir occasionally until it completely melts and then set aside.
    • Preheat the oven to 180°C fan / 400°F / Gas 6.
    • Line and grease 2 x 20cm springforms or cake pans and set aside until needed.
    • In a large bowl or stand mixer add the eggs and caster sugar, whisk until they are pale and double in volume.
    • Add the vanilla extract, water and the oil and whisk again to incorporate.
    • Sift the flour, cocoa powder, salt and bicarbonate of soda into the egg mixture and gently fold it in. Half way through folding, pour in the melted chocolate mixture and continue folding until fully incorporated.
    • Divide the batter between the two cake pans.
    • Baking: Place the cake pans onto a baking tray in the centre of your preheated oven and bake for 25-30 minutes, until a skewer or toothpick inserted into the centre comes out with a few cake crumbs on it. If it has wet batter leave to bake.
    • Once baked remove from the oven and leave to cool in the pans for 5 minutes, then remove from the pans and leave to cool completely on a wire rack.
    • Ganache: In a small saucepan bring 200ml cream to the boil. In a medium bowl add the chopped dark and milk chocolate. Once the cream has come to the boil pour it over the chocolate and leave to sit for 5 minutes without stirring.
    • After the time has passed, whisk the cream and chocolate together until it becomes silky smooth and lump free.
      Leave until the ganache is thick and spreadable. In hot weather it may be necessary to place the ganache in the fridge but remember to keep an eye on it to prevent it from solidifying.
    • Assembly: Place one of the cakes on a suitable serving plate and spread the top with about 1/2 cm of ganache. Place the second sponge on top and spread the remaining ganache over the top and sides until the cake is completely covered.
    • Keep in a cool place until ready to serve.

    Notes & Tips

    Use a good quality chocolate for this recipe as it makes all the difference to the finished result.
    Avoid over mixing as this knocks out the air that you incorporated when whisking the eggs, leading to a dense cake.
    Avoid over baking the cakes. Use a skewer or toothpick inserted in to the centre of the sponge to test if it’s ready. If it comes out with cake batter attached, leave to continue baking. Ideally, there should be a few crumbs clinging to your skewer or toothpick. If it comes out completely clean, then you’ve overbaked them.
    If the tops of your cakes are slightly domed, use a sharp serrated knife to cut them level so that they can be stacked.
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    KEYWORDS afternoon tea, chocolate cake, chocolate dessert, Devils chocolate cake

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    Devil's Food Cake

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    Devil's Food Cake

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