Devil’s Food Cake

There is something so suggestively sinful about this Devil’s Food Cake that makes it so much more appealing than a regular chocolate cake!

Technically, this is a chocolate cake. But if you had the choice between a Devil’s Food Cake and a Rich Chocolate Cake, chances are you’d be opting for the former one. You can’t really help it. We are all instinctively attracted to foods with dangerous names. 🙂 Or should I say, sinful names. The more indulgent it sounds, the more we are drawn to it.

And with good reason too. This moist, fluffy and rich chocolate cake is simply the most delicious piece o’ cake I’ve had in a very, very long time. If you’re a sucker for the slightly darker version of desserts, you’re going to luuuuurve this devil’s food cake!  There are a few differences between a regular chocolate cake and a devil’s food cake. While chocolate cake usually calls for melted chocolate, devil’s food cake relies on the rich flavor of cocoa powder — and sometimes coffee — for its robust, chocolatey taste. And the extra dose of baking powder in the recipe makes this much more fluffier than a regular cake.

I actually made this for a dear family friend who has been lusting after my concoctions for a very long time! {Anusha, if you’re reading this, you know it is true!! 🙂 } And she was kind enough to send me a picture of the cake after she cut into it!

Devil’s Food Cake

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• Author: Kavitha
• Prep Time: 30 mins
• Cook Time: 30 mins
• Total Time: 1 hour
• Yield: 1, 8 inch cake 1x

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Ingredients

For the Chocolate Cake

• 1/3 cup Plain Yogurt (or thick curd)
• 1/2 cup Powdered Sugar
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 cup Vegetable Oil
• 1 teaspoon Vanilla Extract
• 1 teaspoon Instant Coffee Powder / Brewed Coffee
• 1 All Purpose flour (plain flour)
• a pinch of Salt
• 1/3 cup unsweetened Cocoa Powder (adjust depending on how dark you want the cake to be)

For the Coffee Chocolate Frosting

• 1/2 cup (100 ml) Cream
• 1 tablespoon Butter
• 3/4 cup (125 grams) Dark Chocolate, chopped (you can also use milk chocolate)
• 1 tablespoon Instant Coffee Powder / Brewed Coffee

Others – optional

• Chocolate Chips, for decoration
• Sugar Syrup / Brewed Coffee

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Instructions

For the cake

1. Grease and line an 8 inch cake pan. Preheat oven to 170 C (150 C if you’re using convection oven)
2. Mix together yogurt and sugar till sugar dissolves
3. Add baking powder & baking soda. Mix well & let it rest for 5 minutes till you see a lot of air bubbles.
4. Add oil, vanilla & coffee and mix well.
5. Sift in flour, cocoa powder and salt. Mix to form a smooth batter.
6. Pour batter into cake pan. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Let it cool completely.
7. Cut into 2 equal halves and set aside. (Skip if you’ve baked 2 separate cakes)

For the Frosting

1. Cut the chocolate into chunks and add it to a bowl. Sprinkle instant coffee powder over it or the brewed coffee.
2. Bring the cream to a boil. Switch off as it starts to boil.
3. Pour cream all over the chocolate and let it rest for 2-3 minutes
4. Whisk furiously to form a smooth & glossy frosting. Let it cool completely.
5. Chill in fridge for 30 – 60 minutes to get a spreadable frosting

Putting together the Devil’s Food Cake

1. To the lower half of the cake, brush with sugar syrup or brewed coffee decoction to keep it moist
2. Spread a thin layer of the chocolate frosting and sprinkle some chocolate chips all over.
3. Close the top layer of the cake and spread the frosting all over the cake. You can wet your spatula lightly to smoothen out the frosting.
4. Decorate the sides and top with Chocolate Chips.
5. Chill for at least 30 minutes.

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*Use good quality cocoa powder for the best devil’s food cake!

Devil’s Food Cake Recipe – step by step pictures

Mix together yogurt and sugar to form a smooth mixture

Add baking powder, baking soda and mix well. Let it rest for 5 minutes till you see a lot of air bubbles

Add oil, vanilla extract, instant coffee powder and mix well.

Sift in flour, cocoa powder & salt. Mix to form a smooth batter.

Fill the baking pan with the cake batter and bake at 170 C for 25 minutes (you can bake it in 2 batches, if you want)

Meanwhile bring the cream to a boil. Cut chocolate into chunks. Add coffee powder to the chocolate. Pour hot cream all over the chocolate. Let it rest for 2-3 minutes.

Mix it to form a smooth and thick frosting. Let it cool in the fridge for 30 minutes – 1 hour

Once the cake has cooled completely, cut it in 2 parts carefully. (If you have baked 2 separate caks, skip this step). Brush the lower cake with some sugar syrup or brewed sweet coffee to keep it moist. Spread a thin layer of the coffee chocolate frosting all over. (You can spread a thicker layer too, if you want)

close the top half of the cake and apply frosting evenly all over

Decorate the sides and top with dark chocolate chips, if required. Chill for at least 30 minutes.

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Other Chocolate Cakes you’ll love –>

Steamed Chocolate Cake

Death by Chocolate Cake

Cakey Pudding Pie

Double Chocolate Cupcakes

Chocolate Seduction Cake

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