Devil’s food cake ๐Ÿ‘น

Rich in chocolate, with a tender crumb and luscious filling and frosting…this cake is absolutely heveanly!!

RECIPE (Ricetta in Italiano sotto)


For the cake:

  • 50 grams cocoa powder
  • 100 grams dark brown sugar
  • 250 millilitres boiling water
  • 125 grams soft unsalted butter (plus some for greasing)
  • 150 grams caster sugar
  • 225 grams plain flour
  • ยฝ teaspoon baking powder
  • ยฝ teaspoon bicarbonate of soda
  • 2 large eggs

For the frosting:

  • 200 ml of whipping cream
  • 30 grams dark brown muscovado sugar
  • 250 grams of dark chocolate


  1. Preheat the oven to 180ยฐC.
  2. Line the bottoms of a 18 cm tin with baking parchment and butter the sides.
  3. Put the cocoa and 100g of dark sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.
  4. Cream the butter and caster sugar together, beating well until pale and fluffy.
  5. Stir the flour, baking powder and bicarb together in another bowl, and set aside for a moment.
  6. In the butter cream drop in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.
  7. Keep mixing and incorporate the rest of the dried ingredients for the cake, then finally mix and fold in the cocoa mixture.
  8. ย Put in the oven for about 30 minutes, or until a cake tester comes out clean.
  9. Take the tins out and leave them on a wire rack for 5โ€“10 minutes, before turning the cakes out to cool.
  10. But as soon as the cakes are in the oven, get started on your frosting: put the chocolate, 30g of sugar and the cream in a pan over a low heat to melt.
  11. Leave for about 1 hour, whisking now and again โ€“ when youโ€™re passing the pan โ€“ by which time the cakes will be cooled, and ready for the frosting.
  12. Cut the cooled cake in two halves and fill with the frosting then spread the remaining frosting over the top and sides, swirling away with your spatula.



Per la torta:

  • 50 gr di cacao in polvere setacciato
  • 100 gr di zucchero di canna
  • 250 ml di acqua bollente
  • 125 gr di burro
  • 100 gr di zucchero semolato
  • 225 gr di farina
  • ยฝ cucchiaino di lievito
  • ยฝ cucchiaino di bicarbonato
  • 2 uova a temperatura ambiente

Per il frosting:

  • 200 ml di panna
  • 30 gr di zucchero
  • 250 gr di cioccolato fondente


  1. Mettete il cacao e lo zucchero di canna in una ciotola e versateci sopra lโ€™acqua bollente. Mescolate bene per fare amalgamare il tutto e mettete da parte.
  2. ย In unโ€™altra ciotola mescolate gli ingredienti secchi, vale a dire la farina, il lievito e il bicarbonato.
  3. In una terza ciotola mescolate il burro e lo zucchero bianco insieme fino a formare una crema soffice e chiara.
  4. Aggiungete un uovo, una parte del composto di ingredienti secchi e mescolate bene.
  5. Aggiungete il secondo uovo e sempre mescolando aggiungete il resto del composto di ingredienti secchi. Terminate aggiungendo il composto di cacao, zucchero muscovado e acqua bollente e amalgamate bene il tutto.
  6. Scaldate il forno a 180ยฐ e cuocete per circa 30 minuti.
  7. Nel frattempo preparate il frosting: sciogliete a bagno maria il cioccolato fondente, aggiungete la panna e lo zucchero. Mescolate e fate riposare per un’ora.
  8. Quando la torta รจ completamente fredda, tagliatela a metร , farcitela e ricopritela col frosting.

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