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A slice of chocolate cake covered in a meringue frosting Tried & Tested

Devil’s food cake

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2.875 stars based on 8 ratings

This chocolate coated cake hides layers of delightful frosting and chocolate sponge. It’s a naughty but nice indulgence!

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 250ml 8½ fl oz Milk (whole)
  • 1tbsp 1tbsp Lemon juice
  • 225g 8 oz Plain white flour (we use Allinson) Plain white flour
  • 1tsp 1tsp Bicarbonate of soda
  • 50g 1⅞ oz Cocoa powder
  • 125g 4½ oz Butter (unsalted) at room temperature
  • 250g 8⅞ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 3 3 Egg(s) (free range)

For the topping

  • 325g 11½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1tsp 1tsp Cream of tartar
  • 2 2 Egg white(s) (free range)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Grease and base line 2 x 20 cm (8 inch) sandwich tins with non-stick baking paper. Preheat the oven to 190°C (fan 170°C/gas mark 5).

  2. Classic mode Step 2

    Pour the milk into a jug and add the lemon juice.

    Ingredients for this step

    • 250ml 8½ fl oz Milk (whole)
    • 1tbsp 1tbsp Lemon juice
  3. Classic mode Step 3

    Sift together the flour, bicarbonate of soda and cocoa powder.

    Ingredients for this step

    • 225g 8 oz Plain white flour (we use Allinson) Plain white flour
    • 1tsp 1tsp Bicarbonate of soda
    • 50g 1⅞ oz Cocoa powder
  4. Classic mode Step 4

    Cream together the butter and half the light muscovado sugar until soft and fluffy.

    Ingredients for this step

  5. Classic mode Step 5

    Gradually whisk in the eggs, then whisk in the rest of the light muscovado sugar.

    Ingredients for this step

  6. Classic mode Step 6

    Add the lemon and milk mixture, then fold in the flour mixture until smoothly combined. Spoon equally into the prepared cake tins and level over the surface of both. Bake in a preheated oven for 30 minutes until risen, springy to the touch and shrinking away from the edges of the tin.

  7. Classic mode Step 7

    Cool in the tins for 10 minutes then upturn the cakes onto a wire rack to cool.

  8. Classic mode Step 8

    For the frosting, put the sugar, cream of tartar and egg whites into a large bowl. Rest over a pan of simmering water and whisk with an electric mixer for 3-4 minutes until the mixture holds it’s shape.

    Ingredients for this step

    • 325g 11½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 1tsp 1tsp Cream of tartar
    • 2 2 Egg white(s) (free range)
  9. Classic mode Step 9

    Slice each cake in half horizontally to make 4 layers. Put one layer onto the serving dish and spread with ¼ of the frosting.

  10. Classic mode Step 10

    Top with another chocolate layer and some more frosting. Continue layering chocolate and frosting, ending with frosting on top. Finish with a chocolate holly leaf decoration.