Devils Food Cake Recipe

Name: Devils Food Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 g butter (chopped); 1 cup water; 34 cocoa powder (sifted); 1 34 caster sugar; 1 teaspoon baking soda; 2 cups self raising flour; ½ cup light sour cream; 2 eggs (lightly beated); 250 g dark chocolate (chopped); ⅓ cup thickened cream; 25 g butter (chopped); 300 ml cream (whipped, to serve); 2 teaspoons cocoa powder (to decorate); 2 teaspoons icing sugar (to decorate)

Servings: persons

175 g butter (chopped)
1 cup water
34 cocoa powder (sifted)
1 34 caster sugar
1 teaspoon baking soda
2 cups self raising flour
½ cup light sour cream
2 eggs (lightly beated)
250 g dark chocolate (chopped)
⅓ cup thickened cream
25 g butter (chopped)
300 ml cream (whipped, to serve)
2 teaspoons cocoa powder (to decorate)
2 teaspoons icing sugar (to decorate)

1
grease 2 deep, 24 cm round cake pans, line bases and sides with baking paper.
2
combine butter, water, cocoa, sugar and baking soda in a LARGE saucepan.
3
stir over a low heat until butter is melted.
4
bring to a boil and simmer uncovered 2 minutes.
5
remove from heat and cool 5 minutes.
6
whisk in flour.
7
add sour cream and eggs and mix until well combined.
8
divide mixture evenly between pans.
9
cook cakes in moderate oven (180 c) for about 30 mins or until cooked.
10
stand in pans for 5 mins then turn onto wire racks to cool.
11
to make chocolate ganache combine chocolate, thickened cream and butter in a small pan.
12
stir over a low heat until mixture is smooth.
13
remove from heat and transfer to a bowl, refrigerate until mixture is a spreadable consistancy.
14
spread ganache over top and sides of one cake, refrigerate until set.
15
place un-iced cake on serving plate and top with whipped cream, placed iced cake on top of cream and dust with cocoa and icing sugar to decorate.

3425

kcal

Calories

225

Fat

610

Carbs

189

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 175 g butter (chopped), 1 cup water, 34 cocoa powder (sifted), 1 34 caster sugar, and more.

Yes, Devils Food Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Devils Food Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions