devil’s food cake

Perhaps revising for my chemistry exam would have been a better idea rather than making this one… totally worth it.

Chocolate cake is always fun, especially when it comes to licking every crevice of the bowl until there’s nothing left… And who’s are the best cakes you could possibly recreate? Mary Berry! (duh)

Although not the tallest of cakes, the Devil’s Food Cake is definitely one to turn the taste buds. With the sweetness of the chocolate frosting combined with the slightly bitter sponge, it’s certain to impress your friends and family! 

I got this recipe from Mary Berry’s baking bible which, to be honest is where the majority of the recipes I do come from. Best present ever, thanks Em! I followed the recipe word for word. However, decided the fondant in the book wasn’t what I wanted to use, so instead used a simple but classic butter cream frosting.  

Warning: you may want a glass of milk with this one… 

You will need:

For the sponge:

50g cocoa powder

225ml water

100g softened butter

275g caster sugar

2 large eggs

175g plain flour

1/4 level teaspoon baking powder

1 level teaspoon bicarbonate of soda

For the frosting:

200g softened butter

550g sifted icing sugar

1 teaspoon vanilla extract  

To decorate:

1 chocolate bar


2 packets of chocolate fingers


  1. Pre-heat the oven to 180C/ Fan 160C/ Gas 4. Grease two 20cm sandwich tins then line the base of each tin with baking parchment
  2. Blend the cocoa powder and water until smooth then set aside. In a different bowl,  spoon in the butter and gradually beat in the sugar until the mixture is fluffy. Lightly whisk the eggs, then continue beating until it’s formed a creamed mixture. 
  3. Sift in the flour, baking powder and bicarbonate of soda. Then add your cocoa powder and water to the mixture. 
  4. Pour the mix evenly  into the two prepared tins and bake for 30-35 minutes until the top is springy, or a knife comes out of the cake clean. 
  5. Leave the cakes to cool in their tins for a few minutes. Then take them out by gently turning the tin upside down… Be careful with this part! Peel off the parchment, and Leave them to completely cool on a wire rack. Placing them by an open window should cool them faster. 
  6. To make the frosting, cream together your butter, cocoa powder and vanilla extract. Cover the first sponge in the frosting, until it’s top is completely covered then sandwich the second sponge on top. Cover the entire cake in the remaining frosting. 
  7. To decorate, horizontally line up your chocolate fingers one under another, then chop them down the middle to make them half the size. You could leave your fingers normal size if you want to. Place the fingers all around the cake. 
  8. Melt your chocolate using a Bain Marie. Pour the chocolate across the top of your cake and spread around. Place your maltesers around the edge of your cake. 
  9. Last but not least, go wild with sprinkles in the middle of your cake! 

There you have it! A deliciously moist and very yummy chocolate cake! Don’t feel you have to decorate yours the way I did mine. Let your creative mind take over. 

I really hope you enjoy this recipe and enjoy making it. 

Have fun! 

Nadja x



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s