Devil’s Food Cake


  • 2 cups all-purpose flour (maida)
  • 2/3 cup rich cocoa powder
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup of butter softened
  • 1-1/2 cups caster sugar
  • 1-1/2 teaspoon vanilla extract
  • 3 large eggs or Flaxmeal Egg Replacer
  • 3/4 cup yogurt
  • 1/2 teaspoon red food colouring (optional)
  • 1 quantity Chocolate Ganache


  • To begin, preheat the oven to 180 C. Grease and flour 2 – 8 inch cake round cake pans. Keep aside.
  • Sift the flour, baking powder, salt and cocoa powder and keep aside.
  • In a large bowl or the bowl of the stand mixer, beat in the softened butter, vanilla and sugar until light and fluffy. Add an egg at a time, whisking it into the butter mixture until light and fluffy
  • (if making eggless, add the flax meal egg replacer)
  • Gradually add in the butter milk and food colouring. And finally, gradually fold in the flour mixture and continue to fold until the mixture is well blended and smooth.
  • Divide the chocolate cake batter into 2 greased baking pans and place in the preheated oven to bake for about 35 to 45 minutes, until a tester when inserted in the centre comes out clean.
  • Once the cakes are baked, remove them from the oven and cool them completely. While the cake is cooling, prepare the Chocolate Ganache.
  • Place one cake on the serving tray in which you plan to set the cake. Spread a generous portion of the chocolate ganache on the top of the cake. Place the other cake over the bottom one and lightly press down. Finally cover the whole cake with the Chocolate Ganache including the sides and the top.
  • Refrigerate the cake for atleast 4 to 5 hours.
  • Serve the Rich Dark Chocolate Devil’s Food Cake along with a cup of coffee or as a dessert for parties.

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