Devil's Food cake recipe

An all-time classic chocolate cake recipe from Jane Asher, this indulgent chocolate cake is worth sharing. 

Baked in just 35 minutes, this mouthwatering chocolate cake is perfectly served warm with ice cream for dessert or simply served as it is with a cup of tea. Jane has chosen to use vanilla buttercream in the center but you could also use chocolate buttercream or Nutella instead. 

Ingredients

For the cake:

• 75g spreadable butter
• 250g light soft brown sugar
• 3 medium eggs, lightly beaten
• 100g dark chocolate chips
• 175g plain flour
• 2 teaspoons (10ml) bicarbonate of soda
• Pinch of salt
• 185ml milk
• 1 teaspoon vanilla extract

For the frosting:

• 150g chocolate chips (dark, milk or white will work well)
• 90g butter
• 160 ml condensed milk

Method

1. For the cake: Preheat the oven to 180˚C (165˚C Fan assisted), 350˚F, gas mark 4. Prepare two 20cm non-stick sandwich tins.
2. Cream the butter and the sugar together and beat well. This will have a strange texture- not pale and fluffy like usual creaming – because of the high proportion of sugar to butter. Then gradually add the egg, beating well all the time.
3. Melt the chocolate in a bowl set over hot water or in the microwave (about 2-21/2 minutes on full power). Let it cool a little, then stir gently into the creamed mixture.
4. Combine the flour, bicarbonate of soda and salt and add, gradually and gently, to the creamed mixture, alternating with the milk and vanilla. Spoon into the sandwich tins, dividing it evenly, and smooth the tops. Bake for 30-35 minutes, or until the cakes are springy and a knife inserted in the centre comes out clean. Allow to cool for a couple of minutes in the tins, then turn out on to a rack to cool completely.
5. For the frosting: Put everything into a small saucepan and stir over a low heat until the chocolate and butter have melted and it becomes a smooth mixture. Remove from the heat and let it cool until it can be spread.

Top tips for making this Devil's Food cake recipe

Terrific filled with chocolate or vanilla butter cream. Beat 100g of butter till light and fluffy, then add 175g of icing sugar a little at a time.