Devil's Food Cake

Preparation:30

Baking:30

Total:1

Servings: 12 slices

Tools you'll need:

2 x 20 cm (8 inch) springform pans

Devil's food cake is rich, moist and fudgy, some say the best chocolate cake recipe. Sinfully irresistible for any chocolate lover and worthy of every occasion.

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INGREDIENTS LIST

Sponge cake

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

Chocolate ganache

300 ml double cream (US: 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 the 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 3 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.