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Devil's food cake: photo of the dish
Illustrative photo: Lili — CC BY 2.0, Wikimedia Commons
Snacks & baking

Devil's food cake

A very dark American chocolate cake, soft and moist, with a more intense taste than a classic chocolate cake. Traditionally served as a birthday dessert or at festive times.

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Ingredients

Ingredients

Glaçage

Spices & seasoning

Optional extras

Nutrition facts

473 kcal per serving

Protein
7.6 g
Carbohydrates
53.3 g
of which sugars
37 g
Fat
24.3 g
Fiber
3.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 175 °C and butter two 22 cm round tins, then line the bases with baking paper.
  2. In a bowl, mix the cocoa into the boiling water until smooth, then leave to cool.
  3. In another bowl, mix the flour, sugar, bicarbonate, baking powder and salt.
  4. In a large bowl, beat the softened butter with the eggs one at a time, then add the vanilla.
  5. Gradually fold in the dry mixture and the milk alternately, starting and finishing with the dry ingredients, without overworking the batter.
  6. Add the diluted cocoa and mix until you have a fluid, glossy batter of a very dark brown.
  7. Divide the batter between the tins and bake for 30 to 35 minutes, until a knife inserted in the centre comes out dry.
  8. Leave to cool for 10 minutes, turn out onto a rack and let cool completely.
  9. For the icing, melt the chocolate with the cream and butter in a bain-marie, let it cool slightly, then spread over the cake.

Variations and tips

Cream version. Replace the icing with firm vanilla whipped cream between the two layers.

Using what's easy to find. If you don't have thick cream, mix 120 g of liquid crème fraîche with 50 g icing sugar and whisk lightly.

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Original Ecomely recipe.