INGREDIENTS

For the cake sponge

1 cup (140g) all-purpose flour

1 tsp baking soda

¼ tsp salt

1½ cups (300g) white granulated sugar

1 cup (100g) unsweetened cocoa power

1 cup (240g) whole milk

¾ cup (180g) sour cream

2 eggs

2 tbsp coffee

1 stick (115g) butter

For the fudge frosting

¾ cup (80g) unsweetened cocoa powder

½ tsp salt

3¼ cups (400g) powdered sugar

1¼ cups (150g) unsalted butter, room temperature, cut into small pieces

½ cup (120g) heavy cream

INSTRUCTIONS

Preheat the oven and prepare the cake pans

Preheat your oven to 320°F (160°C).

Grease, flour and line with parchment paper two 8 inch cake pans. Set aside.

Making the cake batter

For this recipe, we’re going to make the cake batter in a pan on a cooktop.

This is an unusual method for making a cake batter and one that you might not be familiar with. So, we’ll go into detail so you understand what you’re doing at each stage.

Making the batter this way is super easy. Importantly, it’s the key to developing the rich chocolate flavor, and super moist texture that we want in a Devil’s Food Cake.

Combine the dry ingredients

In a large bowl combine the flour, baking soda, salt. Whisk and set aside.

Melt the butter into the milk

In a large deep sauce pan, add the milk and butter.

Turn the heat to medium and, stirring every now and again, allow the butter to melt and the mixture to heat up. Don’t let the mixture boil!

All you’re aiming to do in this step is melt the butter. So, once it’s completely melted, turn off the heat.

Develop the chocolate flavor and complete the batter

Add the cocoa powder and whisk to fully disperse the cocoa powder into the milk/butter mixture.

This process is called “blooming” the cocoa powder. It really intensifies the chocolate flavor by drawing out rich flavors that are trapped inside the solid cocoa particles.

Make sure to keep stirring while you’re blooming the cocoa powder. The more you stir, the more chocolate flavor you will create.

Once the cocoa powder is bloomed, add the coffee and sour cream and, using a spatula, combine until fully incorporated.

At this point, you should have a thick, rich, smooth and shiny mixture. Your kitchen will also be filled with delicious, rich chocolatey aroma!

Now add the sugar, and mix in until it’s dissolved Don’t be tempted to cut the amount of sugar in this recipe.

I know many of you like to cut the amount of sugar you use in baking, but my recipes are designed to have just enough sugar to get a good result.

If you cut the sugar in this recipe, your cake will end up bitter due to the large amount of unsweetened cocoa powder we’re using.

By this stage, the mixture should have cooled. So, now you can safely whisk in the 2 eggs without risking them cooking before you’re mixed them into the batter!

You can just whisk these in using a spatula. Just make sure to mix them in completely, so there are no bits of egg yolk or egg white let.

Finally, add the the dry ingredients that you prepared earlier (the flour, baking soda, and salt).

Whisk until there are no more visible spots of flour. Be careful not to over mix—stop as soon as you can’t see any flour.

Use a spatula to scrape the bottom and sides of the pan. This will make sure you have missed any pockets of flour that got caught somewhere at the edges.

Baking the cakes

For this recipe, because the batter is wet, it’s important to bake the two layers in separate pans. You won’t get a good result if you try to bake one big cake and cut it into two layers.

So, if you only have one pan, bake the layers one after the other, re-using your pan.

Devide the cake batter evenly between the two cake prepared cake pans and bake the in your preheated oven for 30 to 35 minutes.

Check the cakes after 30 minutes. Do the toothpick test, if it comes out clean the cakes are ready. If not, continuing baking, checking every 5 minutes until they’re done.

Allow the cakes to cool in their pans for 5 minutes. Then turn them out upside down onto a cooling rack. Remove the parchment paper and allow the cakes to cool completely.

Making the Devil’s Food Cake Frosting

In a large bowl combine powdered sugar, unsweetened cocoa powder and salt. Don’t skip the salt.

(I know you’re tempted to skip it, but this frosting really needs the salt. The salt has the effect of bring out the sweetness in the frosting, and cuts the bitterness of the cocoa powder).

Cut softened butter cut into little cubes. Note, it’s important that the butter is really soft—soft enough that you can spread it easily with a spatula

Add the softened butter to the dry ingredients

Heat the cream. I like to do this in the microwave. I use repeated 30 second blasts, stirring in between, until it’s hot. If you prefer, you can heat the cream in a small pan over a medium heat.

You don’t want the cream to boil, but you do want it to be hot so that it will melt the butter and bloom the cocoa powder. (See above for how blooming works). Pour the hot cream over the other ingredients.

Mix until well combined. The frosting will look lose at this stage.

Cover with plastic wrap and refrigerate for 45 minutes. When it’s cold, the frosting will be much more solid and have kind of dull look to it.

When you’re ready to frost the cake, take the frosting out of the fridge, and whip it using electric beaters. This will make the frosting look shiny, delicious and nicely spreadable.

Assembling and frosting the cake

Once the frosting is whisked it will have the perfect spreadable texture for frosting the cake.

Assemble the cake by adding a good amount of frosting on top of the first layer.

Begin frosting the assembled cake on the sides.

Finish frosting the cake. There’s no need to be too precise. Devil’s Food Cake should have a rustic style to it, not precise, sharp edges.

Serve

To serve, cut into slices and watch everyone devour this cake in seconds!

Making Ahead

You can store this cake in the fridge for up to 5 days. Make sure to take it out of the fridge at least 30 minutes to an hour before you want to serve it. Personally, I keep this cake at room temperature for 1 or 2 days.

Either way, you must keep the cake covered to stop it drying out. A good trick for covering frosted cakes is to place a large upside down pot over them.