Devilishly chocolatey inside and out: the Devil's food cake ou devil cake has it all! All soft and filled with a very creamy ganache, it's impossible to resist...
Personally, this is my favorite chocolate cake (or at least it's in my top 3 with the Moist chocolate vegan fleur de sel ganache and Double chocolate brownie !). It's also this devil's food cake that I decided to prepare for my birthday recently. The ideal chocolate cake when I want to treat myself, so much he is greedy (and light at the same time).
Devil's food cake, what is it?
It's a dark, all-chocolate cake that comes from the United States. It's actually the exact opposite of theAngel food cake who is he all white! It consists of several floors of soft cocoa cake, and lined inside and out with a creamy chocolate ganache.
This is a really chocolate cake light and soft. Originally, ganache is made only of dark chocolate, but for my part, I mix milk chocolate and dark chocolate pastry chef for the ganache. That's how I prefer to eat it. I find the flavors are more balanced.
How to make a Devil's food cake?
I advise you to realize it in two times (why not start the day before for example). We can start by making the chocolate cake which will have time to cool well.
For make the cake, whip the butter and sugar, then add the milk-cocoa mixture. Finish with the eggs. On the other hand, sift the dry ingredients and add them little by little to the dough. Then pour it into 2 buttered and floured molds and put it in the oven! Just let it cool before unmolding on a rack. If you continue the recipe the next day, you can wrap them in cling film and keep them at room temperature.
For make the ganache of the cake (very simply), melt the two types of chocolate, butter and cream, in a bain-marie. Let it cool until the ganache takes on the consistency of spread. To assemble it, simply garnish the first cake with ganache then stick the second cake on before garnishing the entire cake with ganache.
For the decor It's also child's play: have fun dressing it with ganache as you wish (smooth, with waves...). I use a long spatula for it.
Other recipes to try
If you like this kind of gourmet cakes, I invite you to take a look at these recipes from the blog: the Soft chocolate brownie Soft chocolate muffins Crinkles Chocolate Cracked Cupcakes, Chocolate pear cake without flour, Chocolate hazelnut cake.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute cakes!
- 185 g soft butter
- 190 g brown sugar
- 75 g bitter cocoa powder
- 330 ml of milk (vegetable milk option possible)
- 3 eggs
- 220 g flour with incorporated yeast (Francine type)
- 1,5 cc baking powder
- 0,5 cc salt
- 200 g dark chocolate pastry
- 130 g milk chocolate pastry
- 40 g soft butter
- 330 ml whole liquid cream 30% mg
- Chocolate cake: preheat the oven to 180 ° traditional heat. Prepare 2 molds of diameter 20cm by buttering them and flouring them.
- Beat the softened butter with the brown sugar until creamy. In another bowl, mix the cocoa with the milk and stir into the previous mixture.
- Then add the eggs, one at a time. Separately, mix the dry ingredients, sift them over the chocolate preparation and mix well.
- Divide the dough into your two molds then bake for 25 minutes (test for doneness with a wooden pick). Let cool in the molds then unmold on a grid and wait for complete cooling before assembly.
- Chocolate icing: in a double boiler, melt the two chocolates, the butter and the cream. Mix with a spatula until a very smooth ganache is obtained. Let cool to room temperature, stirring regularly (you can place in the refrigerator to speed up a bit).
- Assembly: when the ganache has a spreadable texture, distribute a little less than half of the icing on the first cake. Place the second cake and pour in the rest of the frosting. Smooth the sides and top of the cake with a spatula (or decorate according to your wishes).
Participation validated thank you !!!!!!! Good luck !
Hello, the quantities are for a mold of what diameter please?
Hello Elodie, it is written in the recipe "Prepare 2 molds of diameter 20cm". See you soon.
MMmhhh so this is a dessert that I could not resist !!!
Thank you ;)
Ameliecuisine
Little question, if there is no flour with incorporated yeast, what dose of yeast should we add?
and cocoa, is it unsweetened?
Yum ^^
Cocoa is unsweetened.
For the amount of yeast, to tell the truth, I don't know because with Francine 'yeast incorporated', I didn't have to calculate it. This 'special cake' flour can be found in supermarkets and is no more expensive than the others.
I hope I have answered you well,
thank you for your visit
I'll try with this flour then! It won't be wasted anyway :)
The thank you box
MMMM.... it looks so good!! I also have the book, it was given to me but... in English... so I'm going to try this superb recipe thanks to you!!
but does anyone have an idea to translate the English measurements into French??
It's about sticks, cups, tsp, oz... I don't know what that means in French...
Merci!
Hi,
I just visited your site, it is superb!
Only good things, flavors, sweet treats, perfectly mastered recipes... I love it!
I'll gladly subscribe to your news.
Thousand and once bravo, you are wonderful!
Sincerely
Patrick
It looks just to die for!!! I still haven't taken the plunge for the big cakes, but seeing this makes me want to ^^
Hello! I tried your recipe, but I had a problem, the 2 cakes did not rise at all, even though I followed the recipe to the letter and I used flour with yeast incorporated so I don't really understand! Do you have a little tip so that I succeed next time? =) in any case I love your site all your cakes are magnificent! :)
Well, it's very strange these cakes that don't rise! In any case, if you used the right flour and added 1 1/2 tsp of baking powder, they should have risen a little. Maybe it's due to the temperature of your oven? Be aware, however, that since this is a 'multi-layer' dessert, the two cakes should not be very thick when they come out of the oven (otherwise assembly would be difficult). See you soon!
Hello, I would like to know if we can replace the bitter cocoa with dark chocolate because I don't have any and thank you very much for the recipes!!!
I tested the recipe, a real success, I just finished the icing :) next time I'll try to fill it with vanilla cream :) thank you very much
ps: to answer Miss Hana: I used ordinary flour (without yeast incorporated) I just added a teaspoon and a half of yeast ;)
Bjr c possible to have the recipe for your vanilla icing please
Indeed, this cake is great... I'm glad you like it in any case Chacha! Good idea the vanilla icing!
[...] treat myself by testing an all-chocolate cake that made me salivate… the devil's food cake from Lilie Bakery. Well, I'm not disappointed to have tried it because the cake is quite simple to make [...]
[...] the base of this chocolatey cake is the Devil's Food Cake from Lilie Bakery. And I guarantee you that this nasty cake lives up to its name... It is [...]
[...] by doing impossible tours on the net. Finally the easiest one was the one from the blog Lilie Bakery. As I don't really like dark chocolate, I replaced it with milk chocolate [...]
Hello,
First of all I have to tell you that your blog is superb.
But a small question, I would like to know if in the end, this cake is difficult to make or not?
Hello, thank you for your message, the devil's food cake is not complicated, it can be a good way to start the layer cake (only 2 layers of cake to make). See you soon
Hello,
according to you, if I make this cake the day before, can it be put in the fridge or it is better to leave it at room temperature?
I'm afraid the fridge will dry it out and make the ganache too firm.
Thank you for your great recipes, I tried the Mars popcorn: it was amazing!!!!!
Well done and thank you very much for this magnificent blog....
I am making this cake, and there is one detail that is bothering me: mix 80g of cocoa powder with 30cl of milk, you say "form a very smooth paste" but that does not make a paste but chocolate milk. Are the quantities correct?
Thank you in advance
Hi Lola, yes the quantities are correct, the dough should be smooth when you add it to the previous mixture. I hope you enjoyed it if you made it today! @ soon.
A true delight ! Thank you for this recipe.
[...] opted for lots of sweets (we had 11 little devils in addition to the queen of the day) and an ultra-simple but ultra-delicious and melting chocolate cake (yes, I've already made a rainbow cake and yes I'm sick of it [...]
if you want to make your cake even more "devilish" I advise you to add red food coloring to the page!!^^
Bon appétit!
Hello! As a novice in the preparation of cakes I would like to make this one for my birthday but there is one thing that I do not understand .. The cake will become chocolatey only with the cocoa powder? That is to say ´ no need for chocolate bars to make the cake? Thank you in advance :)
Hello Sarah, indeed the cocoa alone will give the chocolatey taste to the Devil's Food Cake. The chocolate bar will be used for the icing. Happy baking and @ soon.
Hello,
I just made this recipe and my cakes didn't rise at all....
maybe with a little more yeast? I would have loved to have the same result, yours looks much more appetizing ;)
Hello, what flour did you use to make the Devil's? I use flour with incorporated yeast from the Francine brand. I don't have to add any other yeast for the cakes to rise well... See you soon
I took this flour too... in fact in the middle they were nicely rounded but on the sides, completely flat!!
Well, I reassure you, my colleagues still found it very good and I confirm lol
I am a fan of your blog, this is the second cake I have made, thank you for this little gem.....
That's very kind :-) See you soon
Huuuuuuuuuummmmmmm it looks amazing I'm salivating in advance I have to try it ;-) kisses my lilie
[...] : https://liliebakery.fr/devils-food-cake/ Recipe cooked by Virginie with the help of Thomas (and Marc who left the pearls) and [...]
Hello,
we followed the recipe exactly. But the cake is less risen than in the photo. Especially despite the proportions exactly identical to the method described, the ganache is very liquid and does not have the same appearance at all as in the photo.
Perhaps you have a clue to help us understand this phenomenon?
Hello, for the cakes did you use flour with yeast incorporated? The ganache thickens when it cools, so you have to wait a little before covering the cakes with it. See you soon
Hello this cake must be a killer but before trying I would like to know, what if I only have 22 cm molds?
please
Hello, you can make this recipe with 22 cm molds, the layers of your cake will be less high, that's all. See you soon.
Hello,
Superb cake! Congratulations. Is this a cake that can then be covered with sugar paste and will keep out of the refrigerator afterwards? Thank you
Good continuation ;-)
Hi Abby, as this cake is made of chocolate ganache inside, yes, it can be covered with fondant (if it was cream inside, out of the question!). Once filled with fondant, it will have to be kept out of the fridge. PS: you will only have to put a thin layer of icing on the outside of the cake to create an adhesion to the fondant. See you soon
Hello! I tried the ganache on a brownie and yummm!
Today I want to try your cake recipe, but I have a question: in the ingredients, it says "brown sugar", but in step 2, it says "powdered sugar". Is there a mistake?
Thank you so much!!!!
Hello Manon, thank you for your message, you are right, it is indeed brown sugar everywhere, I have just corrected it! See you soon :)
Hello
I am so happy to have discovered your blog, I have been looking for it for a long time!!!! Finally, the cakes from "Bree van de Kamp"!! Bravo for your wonderful recipes and magnificent photos, thank you for this culinary journey
Wow, "Bree Van de Kamp"! I hadn't heard that yet :-)
Hello
I would like to make this cake for my birthday. I have a 20 cm by 7.5 cm mold. Can I cut it into 3 and fill it? With the same quantity? Thank you very much. I really like your blog.
Hello, I think this can work by making a single batch, however I think you have to adjust the cooking time because your cake will be thicker. It's up to you to test it! Good luck
[...] different cooking sites and blogs and I came across these two websites, namely "Lilie Bakery" which just gave me complexes when it came to baking and "La popote de [...]
Hello
a quick question can I prepare it today for tomorrow?
if so I should put in the fridge or not?
how to keep it well?
thank you in advance
Hello Christelle, this cake keeps very well, ideally in a bell. It is also possible to put it in the fridge, but you have to remember to take it out several minutes before tasting to have the chocolate taste. @ soon
It's beautiful and what's more it's so good!!! A hit in the family....my daughter is asking me for it this week
So glad you liked it!
Hello I would like to know for how many people is the cake?
Hello, I would say about 10-15 portions, it depends on how greedy each person is... See you soon
[...] wanted something a little majestic, and it was when I came across this recipe for Devil's Food Cake from the talented Lilie of the blog Lilie Bakery that I found inspiration. None [...]
Hello,
Thank you so much for this recipe. The cake is a great success !!
On the other hand, I have a small problem with the icing. Its color is darker than in your photo (and very bitter) even though I followed the icing recipe to the letter. But what worries me the most is the appearance of small white dots the next day ???? I kept it at room temperature under a bell...
Hello, I think you overheated the chocolate. @ soon
Yes I think that's it. The little white dots would seem to be the butter that didn't mix well with the chocolate. I always saw a fatty liquid coming out of the mixture. Know that I'm a novice. This is my first cake and I'm proud of it! Thanks again.
Hello !!
I just came across this recipe that makes me salivate!
I would like to make it this weekend... I would also like to try to cover it with PAS (a first for me)... do you think it is possible??
thank you so much ! :)
Hello, yes I think that with sugar paste it is possible, See you soon
I would like to know how to do it if we want it to taste like milk chocolate and not dark chocolate, I want to reduce the proportion of dark chocolate and increase that of milk chocolate without making the ganache liquid?
Mercii
Hello Emma, in this case you have to replace the dose of dark chocolate with milk chocolate, quite simply. @ soon
Hello,
I would like to make this cake with a 30 cm diameter mold, do I have to double the proportions or keep the same? is the cooking time the same?
thank you in advance
Hello Marie-France, you can try to double to have the same thickness of cake, you will also increase the cooking time. I advise you to keep an eye on the oven in this case. @ soon
Hello,
thank you very much for the information, I will keep you informed of the result.
Hello,
can we cover with sugar paste?
Thank you
Hello, yes it is possible, you will need a thin layer of chocolate ganache to make the sugar paste adhere. See you soon
[…] so I dug around in the Internet Bible, and the lucky one is… Devil's Food Cake, found here. I knew about it, but I had never tried it because when I want chocolate, […]
Thank you so much for sharing! I made it this weekend for my beautiful granddaughter's birthday, she LOVED it! 100% success in the family, I was given congratulations worthy of a great chef, everyone was amazed... So thank you again from merci :D
I forwarded your recipe to my blog. If you want to take a look, it's here: http://www.sofhy.fr/gateau-danniversaire-de-petit-piou-devils-food-cake-chocolat-aux-fraises-bonbons-glaces-chocolat/
Well done Sofhy, your little girl must have been proud!
Hello, quick question, in the list of ingredients at number 9 there are no ingredients? Typo or do you need something extra?
Thank you very much! I hope to have a very beautiful rendering like yours
Hello Marine, no it's not a typo, I separate the cake ingredients first, then the icing ingredients ;)
Bjr is it possible to add Nutella to the ganache please and if so, cb? thank you so much
[…] so I dug around in the Internet Bible, and the lucky one is… Devil's Food Cake, found here. I knew about it, but I had never tried it because when I want chocolate, […]
Hello, as we need 2 cakes, should we double the proportions or divide the dough in the two identical molds?
Thank you very much, your cake looks delicious
Hello, you have to make the dough once and separate it for two molds. See you soon.
Cake made today recipe followed to the letter I just added lace crepe on the icing on top a real bombshell of a cake thank you thank you thank you
Hello
I will need your help please
I would like to make a devil s cake for my daughter s birthday
is it possible to make rose cake style roses on it?
and with what type of cream?
merci beaucoup
Hello, all decorations are possible with a ganache, a mascarpone whipped cream or a Swiss meringue buttercream.
Hello,
Can I make a single batch and cut the cake into 2 afterwards?
There you go, it was very good, a very chocolatey taste... to do again. But I ask myself the same question as Sara, can we make only one cake and cut it in 2?
It may not rise correctly if you put all the dough in one bake (it will be rounded in the center) I prefer to do it this way :)
A success!! Harmonious and light cake
Hello,
Cake made this evening for my niece's birthday and like other people the cakes are flat yet I followed the recipe to the letter put the flour with incorporated yeast I do not understand what could it come from?
Thank you
Hello,
This recipe looks delicious! I would like to make it for a surprise birthday but if I make it the day before, will it keep in the fridge for 24 hours?
Thank you
I made this cake for a gourmet day with my friends... This cake is a real killer! Wow, it's creamy, light, chocolatey... but above all so good. One small downside is that I didn't get the ganache 100% right. I'll make it again soon!
Thank you for sharing ! Can't wait to try out the other recipes on your blog!
Hello
I would like to make your cake for my Loulou s birthday tomorrow. Do you think I can make the ganache tonight and edit at the last minute tomorrow?
Thanks for your help
Hello, I am making the cake, I made it in 2 times, putting a larger mold for the 2 layers below. And the smaller one for the 2 on top. For the bottom I garnished with a cream 1/3 mascarpone, 1/3 crème fraîche and 1/3 Nutella. Then ganache for the rest and the icing. Very good
Hello,
What does 0,5 cc of salt mean?
Thank you
Hello,
The problem with cakes that don't rise is the oven. I don't know why. The same recipe gives completely different results from one oven to another (since I moved and found a different brand of oven in the new apartment, my super successful recipes from before don't give the same result at all, my cakes hardly rise anymore!)
A delicious and rather easy recipe, I recommend
Hello,
I wanted to know the diameter of your mold?
I plan to use the recipe for a large mold and therefore depending on the diameter of yours I will adapt the quantities.
Merci :)
Hello, it is specified in the recipe, 20cm in diameter :)
Bonsoir.
Could I bake this delicious looking dough in a mold?
Chicago Metallic Multi Tier Cake Pan (4 parts)?
How long in cooking?
Thank you
Hello, I didn't know this mold at all, the dough of this cake is very soft, you have to test to see if it holds in this mold which looks very deep... See you soon!
Hello,
It's decided, I'm going ... as all these recipes are brilliant, I have little doubt about this cake. Just a practical question… How to store the cake when there is some left over? Room temperature or refrigerator?
Thank you in advance.
Hello Eric, this Devil's food cake can be kept for about 3 days at room temperature under an airtight cover, or in the refrigerator for about 5 days (ideally under a cover to prevent it from taking on the smell of the fridge). See you soon :)
Hello,
I made this recipe for my son's birthday, doubling it to have a 4-tier cake, enough for about XNUMX people.
A real treat! The cake was soft, the ganache was tender.
Thank you for this recipe, which I keep preciously!
Kadi d'Abidjan (Ivory Coast)
Thank you Kadi! What a pleasure to see that my recipes travel to Ivory Coast ;)
Hello, can we do this with two molds 20 cm in diameter and 4,5 in height?
two circles i wanted to write....
or a 20 cm diameter mold H 10 and we cut the cake in 4 ???
Hello Vanessa, I generally advise against baking in a single very high mold: it cooks badly in the center of the cake. I always prefer to do it in several molds to ensure good cooking... See you soon :)
Hi,
For the chocolate ganache,
Once done, should it be whipped like whipped cream?
Or just let it cool to thicken and spread it on the cake.
Thank you
John
Hello, to answer you you don't have to whip the ganache. Just let it cool so that it takes on the consistency of a spread: ideal for coating the cake. See you soon ;)
Hi,
I'm going to make this cake for my husband. Can I prepare the ganache va the day before and assemble everything on Saturday? Thanks very much
Cake made this weekend for a birthday, following the recipe scrupulously, really not bad at all and very pretty, thank you for the recipe! A little worry about the consistency of the ganache at the beginning but you just have to be patient! (as I'm not, it took a little trip to the freezer and it was perfect :D)
Thank you Soso for your feedback! You're right, the ganache always ends up taking on a nice consistency :) See you soon!
Thank you very much for your recipes, they are light and a real delight.
Keep on delighting us.
Sincerely
Thank you Marie-Thérèse, that's very kind of you! See you soon :)
Very chocolatey and not too heavy, this cake was very popular!
Thank you Anne! See you soon :)
Hello,
The tops of my cakes swell and crack...
Do you have any ideas on how I can fix this?
Thank you ☺️
Hi Laurence, this could be caused by the temperature being too hot. If your cakes are domed, simply cut them flat with a large knife. See you soon :)