Devil's food birthday cake

    1 hour 50 min

    It was my mum's birthday last weekend and she likes nothing better than a good chocolate cake. To say it was a hit was an understatement!


    Yorkshire, England, UK
    18 people made this

    Serves: 12 

    • 50g cocoa powder
    • 100g dark muscovado sugar
    • 250ml boiling water
    • 125g soft unsalted butter
    • 150g caster sugar
    • 225g plain flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 2 teaspoons vanilla extract
    • 2 eggs
    • 125ml boiling water
    • 30g dark muscovado sugar
    • 175g cubed unsalted butter
    • 300g dark chocolate

    Prep:20min  ›  Cook:30min  ›  Extra time:1hr cooling  ›  Ready in:1hr50min 

    1. Preheat the oven to 180 C / Gas 4. Line bottom of 2 sandwich tins with baking parchment and butter the sides.
    2. Put the cocoa and 100g of muscovado sugar into a bowl and pour in the 250ml boiling water, whisk to mix and set aside.
    3. Cream the soft butter and caster sugar together, beating well until pale and fluffy.
    4. Stir the flour, baking powder and bicarb of soda together in another bowl and set aside.
    5. Dribble the vanilla extract into the creamed butter and sugar, mixing all the time, then drop in one egg, followed by a handful of flour mixture, then add the other egg.
    6. Stir in the rest of the flour mixture, then mix and fold in the cocoa mixture. Divide the batter between the two prepared tins.
    7. Bake in the oven for about 30 minutes or until a skewer inserted comes out clean.
    8. As soon as the cakes are in the oven begin the frosting. Put the 125ml water, 30g muscovado sugar and 175g unsalted butter into a pan over low heat to melt.
    9. When the mixture begins to bubble take the pan off the heat and add the chopped chocolate swirling the pan to cover. leave for a minute to melt before whisking until smooth and glossy.
    10. Leave for about an hour whisking now and then, by which time the cakes will be cool and ready for frosting.
    11. Set one of the cooled cakes top side down on a plate and spread with about a third of the frosting. Top with the second cake regular way up and spread the top and sides with the remaining frosting.


    The iced cake will keep for 2-3 days in an airtight container. the cake layers can be baked the day before and stored in an airtight container until needed.

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    Reviews in English (3)


    I wanted a moist recipe for a tray bake for my son to take to school. I doubled the quantity and cooked for 70 minutes. After 55 minutes I dropped some packet marshmallows around the edge to stop burning. It was delicious, and fed two classes with some to spare! Thank you for the recipe. I'm going to use it again as part of a chocolate cherry flavour wedding cake today.  -  15 Sep 2016


    I love this recipe!!! I have used it half a dozen times now and even used it for cupcakes (make around 18). I have also just used it to make wedding favours for a friend of mine which is were a huge hit with everyone.  -  28 Apr 2011


     -  18 Nov 2010