This beautiful decant devil’s food cake is a really classic bake that you should definitely have in your repertoire thing that is easy to make and perfect. The first thing to do is start with the frosting, in a bain-marie add 225 grams of chocolate and also hav175 grams of butter then add 100 milliliters of double cream that’s heavy cream. Add a pinch of salt to add some flavor out and balance the sugar and sweetness a little bit then hat that lightly until everything is melted together. Once the ganache is nicely melted, leave that aside to cool down. In a different bowl, add light brown sugar, cocoa powder and a teaspoon of good quality vanilla extract, to finish off, add 375 milliliters of boiling water then whisk that together until it is completely combined.

Make sure you dissolve all the cocoa lump and the sugar very well then set that o the side to cool a little bit. In a food mixer, add butter, caster sugar then beat that together for about 5 minutes until its really fluffy. Crack your eggs into the mixer beating the batter after each egg. Sift your flour then to that add a teaspoon of bicarbonate soda and baking powder to give a little lift. Pour that into the mixture in the mixer and beat that from low speed, once that is all coming together, pour in your wet ingredients. Beat that until everything is well combined and you have a smooth chocolate batter. Bring in your greased baking tins the distribute the batter into your baking tins. Bake your cakes at 1670 degrees Celsius for 25 to 30 minutes. Once your cakes are well bakes, let them cool down completely before icing.

Level the upper part of the cake that may have risen after baking then take your cake and put it on a plate. Take the lovely ganache and dollop it on eth side and give it a good spread to the edge making sure it ends with a flat nice layer. Do the same with the next layer until you are done then take the rest of your ganache and on the top of your cake, spread it out evenly to the sides. Cut and serve your Devil’s food cake.!


  • 50g/2oz best-quality cocoa powder sifted
  • 100g/4oz dark muscovado sugar
  • 250ml/8fl oz boiling water
  • 125g/4½oz soft unsalted butter, plus some for greasing
  • 150g/5oz caster sugar
  • 225g/8oz plain flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 tsp vanilla extract
  • 2 free-range eggs

For the frosting;

  • 125ml/4fl oz water
  • 30g/1oz dark muscovado sugar
  • 175g/6oz unsalted butter, cubed
  • 300g/10oz best-quality dark chocolate, finely chopped


  1. Preheat the oven to 180C/350F/Gas 4. Line the bottoms of two 20cm/8in sandwich tins with baking parchment and butter the sides.
  2. Put the cocoa and the dark muscovado sugar into a large bowl and pour in the boiling water. Whisk to mix, then set aside.
  3. Cream the butter and caster sugar together in a separate bowl, beating well until pale and fluffy.
  4. Stir the flour, baking powder and bicarbonate of soda together in another bowl and set aside for a moment.
  5. Dribble the vanilla extract into the creamed butter and sugar – mixing all the while – then crack in one egg, quickly followed by a scoop of the flour mixture, then the second egg. Keep mixing after each addition.
  6. Incorporate the rest of the flour mixture little by little, then finally mix and fold in the cocoa mixture, scraping the bowl well with a spatula.
  7. Divide this fabulously chocolatey batter between the two prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean.
  8. Take the tins out and leave them on a wire rack for 5-10 minutes, then turn the cakes out and set aside to cool.
  9. As soon as the cakes are in the oven, get started on your frosting. Put the water, muscovado sugar, and butter into a pan over low heat until melted.
  10. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt. Once melted, whisk until smooth and glossy.
  11. Set the frosting aside for about one hour, whisking now and again – when you’re passing the pan – by which time the cakes will be cooled, and ready for the frosting.
  12. Set one of the cooled cakes, with its top side facing downwards, onto a cake stand or plate, and spread with about one-third of the frosting.
  13. Top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula.