Nigella Lawson’s Devil’s Food Cake is made with cocoa powder, muscovado sugar, butter, caster sugar, flour, baking powder, bicarbonate of soda, vanilla extract, and eggs, and covered with chocolate frosting, creating a sweet treat that takes an hour to prepare!
Try More Nigella Lawson Recipes:
🤎 Why You’ll Love This Devil’s Food Cake Recipe:
- Decadent Chocolate Flavor: Indulge in the rich, deep cocoa taste that permeates every bite, satisfying chocolate cravings with every slice.
- Moist and Tender Texture: Experience a soft, moist crumb that melts in your mouth, thanks to the careful balance of ingredients and baking technique.
- Ease of Preparation: Despite its luxurious taste, this cake is surprisingly easy to make, making it accessible for both novice and experienced bakers alike.
- Perfect for Special Occasions: Whether celebrating a birthday, anniversary, or any special event, this cake is a showstopper that impresses with its appearance and taste.
❓ What Is Nigella Devil’s Food Cake Recipe?
Nigella Devil’s Food Cake features layers of moist chocolate sponge consisting of cocoa powder, muscovado sugar, unsalted butter, caster sugar, flour, baking powder, bicarbonate of soda, vanilla extract, and eggs, and frosted with a chocolate ganache.
🍫 Nigella Devil’s Food Cake Ingredients
For The Cake:
- 50 grams best-quality cocoa powder (sifted)
- 100 grams dark brown muscovado sugar
- 125 grams of soft unsalted butter (plus some for greasing)
- 150 grams caster sugar
- 225 grams of plain flour
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 2 teaspoons vanilla extract
- 2 large eggs
For The Frosting:
- 30 grams of dark brown muscovado sugar
- 175 grams unsalted butter (cubed)
- 300 grams best-quality dark chocolate (finely chopped)
🥮 How To Make Nigella Devil’s Food Cake
- Preheat oven to 180°C/160°C Fan/gas mark 4/350°F. Line two 20cm/8-inch round cake tins with parchment paper and butter the sides.
- Mix cocoa powder and 100g muscovado sugar in a bowl. Pour in 250ml boiling water, whisk, and set aside.
- Cream butter and caster sugar until pale and fluffy. Add vanilla extract, and eggs (one at a time), and mix well.
- In another bowl, combine flour, baking powder, and bicarbonate of soda. Gradually add to the butter mixture, alternating with the cocoa mixture, until combined.
- Divide batter between the prepared tins and bake for about 30 minutes until a cake tester comes out clean.
- Cool in tins on a wire rack for 5–10 minutes, then turn out cakes to cool completely.
- For the frosting, combine 125ml water, 30g muscovado sugar, and 175g butter in a pan over low heat until bubbling. Remove from heat, add chopped chocolate, and whisk until smooth.
- Let cool and thicken for about 1 hour, whisking occasionally.
- Place one cake layer on a plate upside down, and spread with a third of the frosting.
- Top with the second cake layer, right side up, and spread the remaining frosting over the top and sides
💭 Recipe Tips
- Room Temperature Ingredients: Ensure butter, eggs, and any dairy ingredients are at room temperature before mixing. This helps create a smoother batter and ensures even baking.
- Quality Ingredients: Use the best-quality cocoa powder and dark chocolate you can find. These ingredients greatly impact the final flavor of the cake and frosting.
- Mixing Technique: When combining the dry ingredients with the wet ingredients, mix gently and only until just combined. Overmixing can result in a dense or tough cake.
- Cooling Time: Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart.
🍹 What To Serve With Devil’s Food Cake?
Serve Devil’s Food Cake with a dollop of Mascarpone Icing, a scoop of Coffee Ice Cream, a cup of Chocolate Pots, Creme Brulee, or a glass of Poinsettia Cocktail.
🎚 How To Store Leftovers Devil’s Food Cake?
- In The Fridge: Store leftover devil’s food cake in an airtight container for up to 5 days.
- In The Freezer: Wrap leftover devil’s food cake slices individually in plastic wrap and freeze for up to 3 months.
🥵 How To Reheat Leftovers Devil’s Food Cake?
- In The Oven: Place leftover devil’s food cake slices on a baking sheet and warm in a preheated oven at 250°F for 8 to 15 minutes or until warmed.
- In The Microwave: Heat leftover devil’s food cake slices on a microwave-safe plate on medium power for 30 to 45 seconds until warm.
FAQs
What is the difference between Devils food cake and regular chocolate cake?
Devil’s food cakes feature a richer cocoa flavor and lighter texture compared to regular chocolate cakes, owing to increased cocoa and baking soda.
What kind of chocolate is devil’s food cake?
Devil’s food cake typically uses dark chocolate and Dutch-processed cocoa for a rich, deep chocolate flavor and color.
Why is my devils food cake dense?
Devil’s food cake can become dense if overcooked, causing proteins to tighten excessively and expel moisture, resulting in a heavier texture.
How do you know when devil’s food cake is done?
To determine if devil’s food cake is done, insert a toothpick into the center; it should come out clean without batter clinging.
Try More Nigella Lawson Recipes:
Nigella Devil’s Food Cake Nutrition Facts
Amount Per Serving
- Calories 537
- Total Fat 27.7g
- Saturated Fat 8.2g
- Trans Fat 1.8g
- Cholesterol 30mg
- Sodium 480mg
- Potassium 373mg
- Total Carbohydrate 72.9g
- Dietary Fiber 3g
- Total Sugars 55.1g
- Protein 4.8g
Nigella Devil’s Food Cake
Description
Nigella Lawson’s Devil’s Food Cake is made with cocoa powder, muscovado sugar, butter, caster sugar, flour, baking powder, bicarbonate of soda, vanilla extract, and eggs, and covered with chocolate frosting, creating a sweet treat that takes an hour to prepare!
Ingredients
For The Cake:
For The Frosting:
Instructions
- Preheat oven to 180°C/160°C Fan/gas mark 4/350°F. Line two 20cm/8-inch round cake tins with parchment paper and butter the sides.
- Mix cocoa powder and 100g muscovado sugar in a bowl. Pour in 250ml boiling water, whisk, and set aside.
- Cream butter and caster sugar until pale and fluffy. Add vanilla extract, and eggs (one at a time), and mix well.
- In another bowl, combine flour, baking powder, and bicarbonate of soda. Gradually add to the butter mixture, alternating with the cocoa mixture, until combined.
- Divide batter between the prepared tins and bake for about 30 minutes until a cake tester comes out clean.
- Cool in tins on a wire rack for 5–10 minutes, then turn out cakes to cool completely.
- For the frosting, combine 125ml water, 30g muscovado sugar, and 175g butter in a pan over low heat until bubbling. Remove from heat, add chopped chocolate, and whisk until smooth.
- Let cool and thicken for about 1 hour, whisking occasionally.
- Place one cake layer on a plate upside down, and spread with a third of the frosting.
- Top with the second cake layer, right side up, and spread the remaining frosting over the top and sides.
Notes
- Room Temperature Ingredients: Ensure butter, eggs, and any dairy ingredients are at room temperature before mixing. This helps create a smoother batter and ensures even baking.
Quality Ingredients: Use the best-quality cocoa powder and dark chocolate you can find. These ingredients greatly impact the final flavor of the cake and frosting.
Mixing Technique: When combining the dry ingredients with the wet ingredients, mix gently and only until just combined. Overmixing can result in a dense or tough cake.
Cooling Time: Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart.