Devil's Food Cake - Devil's Cake

Devils food cake devil cake - Lilie Bakery

Devilishly chocolatey inside and out: the Devil's food cake ou devil cake has everything to please! Very soft garnished with a very smooth ganache, impossible to resist ...

Personally, it's my favorite chocolate cake (or it's at least in my top 3 with the Moist chocolate vegan fleur de sel ganache and Double chocolate brownie !). It is also this devil's 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).

What is Devil's food cake?

It is a dark, chocolate cake that comes from the United States. It is in fact the exact opposite ofAngel food cake who is he all white! It consists of several floors of soft cocoa cake, and lined inside and outside a creamy chocolate ganache.

Devils food cake cut part devils cake - lilie bakery

It's a chocolate cake really light and soft. Originally, the ganache consists only of dark chocolate, but for my part, I mix milk chocolate and dark chocolate pastry chef for the ganache. This is how I prefer to taste it. I find the flavors to be 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.

To make the cake, we whip the butter and sugar, then add the cocoa milk mixture. We end with the eggs. On the other hand, we sift the dry ingredients and then add them little by little to the dough. We then pour it into 2 buttered and floured molds and put it in the oven! It will suffice to let cool before unmolding on the rack. If you continue the recipe the next day, you can wrap them in cling film and keep them at room temperature.

Devils food cake devil cake - Lilie Bakery

To make the ganache cake (very simply), we melt in a bain-marie the two types of chocolate, butter and cream. Let cool until the ganache takes on the consistency of a spread. For assembly, all you have to do is garnish the first cake with ganache and then glue the second cake before filling the entire cake with ganache.

To the decor it's also child's play: have fun dressing it with ganache as you wish (smooth, with waves, etc.). 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!

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4.6 on 29 votes

Devil's food cake - Devil's cake

Devilishly chocolatey inside and out!
Preparation40 min
Baking25 min
Total1 h 5 min
Recipe type: Dessert, Snack
Kitchen room: American
Quantity: 8

Ingredients:

Chocolate cake

  • 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

Milk chocolate and dark chocolate ganache

  • 200 g dark chocolate pastry
  • 130 g milk chocolate pastry
  • 40 g soft butter
  • 330 ml whole liquid cream 30% mg

Preparation:

  • Chocolate cake: preheat the oven to 180 ° traditional heat. Prepare 2 molds of diameter 20cm by buttering them and flouring them.
  • Whisk the soft butter with the powdered sugar until you get a creamy consistency. In another container, mix the cocoa with the milk and incorporate 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).

Notes:

The dose of bitter cocoa used for the cake can be increased for those who love the bitterness of cocoa!
The dark chocolate and milk mixture will give a subtle flavor to the icing… Personally, I love it!
This decorated cake can be kept for about 3 days in a bell at room temperature or about 5 days in the refrigerator (also in a bell to prevent it from taking on the smell of the fridge).
By Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

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101 comments

  1. Reply

    Julie_Kitchen

    April 25th

    Participation validated thank you !!!!!!! Good luck !

  2. Reply

    ameliecuisine

    3th May 2011

    MMmhhh so this is a dessert that I could not resist !!!
    Thank you ;)
    Ameliecuisine

  3. Reply

    miss hana

    10th May 2011

    Little question, if there is no flour with incorporated yeast, what dose of yeast should we add?
    and cocoa, is it unsweetened?

    Yum ^^

    • Reply

      orelyb

      10th May 2011

      Cocoa is unsweetened.
      For the dose of yeast, to tell the truth, I don't know because with the Francine 'incorporated yeast', I didn't have to calculate it. This 'special cake' flour can be found in supermarkets and is not more expensive than the others.
      I hope I answered you well,
      thank you for your visit

  4. Reply

    miss hana

    10th May 2011

    I would try with this flour then! Either way she won't be lost :)
    The thank you box

  5. Reply

    Mallobd

    September 20, 2011

    MMMM…. It looks so good !! I also have the book, it was offered to me but… in English… so I will 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 it means in French ...

    Merci!

  6. Reply

    Patrick

    16th February 2012

    Hi,

    I just visited your site, it is superb!
    What good things, flavors, sweet treats, perfectly mastered recipes… I love it!
    I would like to subscribe to your news.

    Thousand and once bravo, you are wonderful!
    Sincerely
    Patrick

  7. Reply

    Bake a cupcake

    23th February 2012

    He just looks to die for !!! I haven't yet taken the plunge for big cakes, but to see that it makes me want ^^

  8. Reply

    sarah

    July 12, 2012

    Hello! I tried your recipe, but I had a problem, the 2 cakes did not rise at all, however I followed the recipe to the letter and I used the flour with incorporated yeast so I do not understand not too much! Do you have a tip for me to be successful next time? =) in any case I love your site all your cakes are magnificent! :)

    • Reply

      orelyb

      July 12, 2012

      Well, it's very strange these cakes that do not rise! Anyway, if you used the right flour and added 1 1/2 tsp of baking powder, they should have risen a bit. Perhaps this is at the level of the temperature of your oven? Be aware, however, that as this is a 'multi-layered' dessert, the two cakes should not be very thick when they come out of the oven (otherwise assembly would be difficult). See you soon!

      • Reply

        caky

        January 23 2016

        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! !!

  9. Reply

    Nanny

    September 8, 2012

    I tested the recipe a real success I just finished the icing :) next time I will try to fill with a vanilla cream :) thank you very much
    ps: to answer Miss Hana: I put an ordinary flour (without incorporated yeast) I just put a teaspoon and a half of yeast;)

    • Reply

      Magali

      2th October

      Bjr c possible to have the recipe for your vanilla icing please

  10. Reply

    Lilie bakery

    September 9, 2012

    Indeed, this cake is top… I'm glad you like it Chacha anyway! Good idea the vanilla icing!

  11. Reply

    elbow

    27th June 2013

    Hello,
    first of all I must 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?

    • Reply

      Lilie bakery

      27th June 2013

      Hello, thank you for your message, devil's food cake is not complicated, it can be a good way to start layer cakes (only 2 layers of cake to make). @ soon

  12. Reply

    Caro

    July 1, 2013

    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 superb recipes, I tested the popcorn in March: a killer !!!!!

  13. Reply

    Lola

    July 28, 2013

    Well done and a thousand thanks for this wonderful blog….
    I am making this cake, and it has a detail that disturbs me: mix 80g of cocoa powder with 30 cl. of milk, you say "form a very smooth dough" but that does not make a dough but chocolate milk. Are the quantities correct?
    thank you in advance

    • Reply

      Lilie bakery

      July 28, 2013

      Hello Lola, yes the quantities are exact, the dough should be smooth when you add it to the previous mixture. Hope you enjoyed it if you made it this day! @ soon.

  14. Reply

    Jonathan

    July 29, 2013

    A true delight ! Thank you for this recipe.

  15. Reply

    oh my lullaby

    September 26, 2013

    if you want to make your cake even more "devilish" I advise you to add red coloring in the page !! ^^
    Bon appétit!

  16. Reply

    Sarah

    2th October

    Hello ! Being 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 .. Will the cake become chocolatey only with the cocoa powder? That is to say ´ no need for chocolate bars to make the cake? Thank you in advance :)

    • Reply

      Lilie bakery

      4th October

      Hello Sarah, indeed the cocoa alone will give the chocolatey taste to Devil's food cake. The chocolate bar will be used for the icing. Good pastry and @ soon.

  17. Reply

    Cabbage Cabbage

    24th October

    Hello,

    I just made this recipe and my cakes did not rise at all….

    maybe with a little more yeast? I would have liked so much to have the same result, yours looks much more appetizing;)

    • Reply

      Lilie bakery

      25th October

      Hello, what flour did you use to make the Devil's? I take flour with incorporated Francine yeast. I don't have to add any other yeast for the cakes to rise well… @ soon

  18. Reply

    Cabbage Cabbage

    25th October

    I took this flour too… in fact in the middle they were well rounded but on the sides, all flat !!

    Well, I reassure you, my colleagues still found it very good and I confirm lol

  19. Reply

    grandmother

    27th October

    I'm a fan of your blog, it's the second cake I'm making, thank you for this little gem… ..

    • Reply

      Lilie bakery

      29th October

      It's very nice :-) @ soon

  20. Reply

    mimi

    November 15, 2013

    Huuuuuuuuummmmmmm it looks terrible I salivate in advance I have to try it ;-) kisses my lilie

  21. Reply

    The Seagull

    14th December 2013

    Hello,

    we followed the recipe exactly. But the cake is less mounted than in the photo. Especially despite the proportions exactly identical to the method described, the ganache is very liquid and does not look at all the same as in the photo.

    Perhaps you have a clue to help us understand this phenomenon?

    • Reply

      Lilie bakery

      18th December 2013

      Hello, for the cakes did you use flour with incorporated yeast? The ganache thickens when it cools, so you have to wait a bit before coating the cakes with it. @ soon

  22. Reply

    anissa

    March 9, 2014

    Hello this cake must be a killer but before trying I would like to know, what if I only have 22 cm molds?
    please

    • Reply

      Lilie bakery

      March 11, 2014

      Hello, you can make this recipe with 22 cm molds, the layers of your cake will be lower that's all. See you soon.

  23. Reply

    Abby

    March 18, 2014

    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 ;-)

    • Reply

      Lilie bakery

      April 8th

      Hello Abby, as this cake consists of a chocolate ganache inside, yes, it can be covered with sugar paste (if it was cream inside, out of the question!). Once filled with sugar paste, it should be kept out of the fridge. PS: you will only need to put a thin layer of icing on the outside of the cake to create an adhesion to the sugar paste. @ soon

  24. Reply

    Vivi

    April 1th

    Hello

    I am super happy to have discovered your blog a long time ago that I was looking !!!! finallynnnnn the cakes of "bree van de kamp" !! bravo for your wonderful recipes and wonderful photos thank you for this culinary journey

    • Reply

      Lilie bakery

      April 4th

      Whoa, "Bree Van de Kamp"! I haven't been told yet :-)

  25. Reply

    Owl

    17th May 2014

    Hi
    I would like to make this cake for my birthday I have a mold of 20 cm by 7.5 cm then I cut it in 3 and stuff it ??? with this same quantity thank you very much your blog pleases me a lot

    • Reply

      Lilie bakery

      22th May 2014

      Hello, I think it can work by doing a single batch, on the other hand I think that you have to adjust the baking time because your cake will be thicker. Your turn to try! Good luck

  26. Reply

    chris

    July 5, 2014

    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

    • Reply

      Lilie bakery

      July 8, 2014

      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

  27. Reply

    delphine

    July 5, 2014

    He is beautiful and besides that he is good !!! A full box in the family ... my daughter is asking me for it this week

    • Reply

      Lilie bakery

      July 8, 2014

      Very happy that you liked it!

  28. Reply

    Melina

    July 30, 2014

    Hello I would like to know for how many people is the cake?

    • Reply

      Lilie bakery

      August 26, 2014

      Hello, I would say about 10-15 portions, it depends on the appetite of each one… See you soon

  29. Reply

    Nathalie1976

    January 25 2015

    Hello,
    Thank you so much for this recipe. The cake is a great success !!
    However, I have a little problem with the icing. Its color is darker than in your photo (and very bitter) although I have 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 in a bell ...

    • Reply

      Lilie bakery

      January 26 2015

      Hello, I think you overheated the chocolate. @ soon

  30. Reply

    Nathalie1976

    January 27 2015

    Yes I think that's it. The little white dots would appear to be butter that didn't mix well with the chocolate. I still saw a fatty liquid coming off the mixture. Namely that I am a novice. It's my first cake and I'm proud of it! thanks again.

  31. Reply

    kika92

    March 17, 2015

    Hello !!
    I just came across this recipe that makes me salivate!
    I would like to realize it this weekend… I would also like to try to cover it with PAS (a first for me)… do you think it's possible ??

    thank you so much ! :)

    • Reply

      Lilie bakery

      April 5th

      Hello, yes I think that with sugar paste it is possible, See you soon

  32. Reply

    Emma

    November 3, 2015

    I would like to know what to do 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

    • Reply

      Lilie bakery

      November 5, 2015

      Hello Emma, ​​in this case you have to replace the dose of dark chocolate with milk chocolate, quite simply. @ soon

  33. Reply

    Marie-France

    April 21th

    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

    • Reply

      Lilie bakery

      April 28th

      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

      • Reply

        Marie-France

        April 29th

        Hello,
        thank you very much for the information, I will keep you informed of the result.

  34. Reply

    Lourdenadin

    3th May 2016

    Hello,

    can we cover with sugar paste?

    Thank you

    • Reply

      Lilie bakery

      4th May 2016

      Hello, yes it is possible, you will need a thin layer of chocolate ganache to make the sugar paste adhere. @ soon

  35. Reply

    Sofhy

    30th May 2016

    Thank you too much for your sharing! I did it this weekend for my beautiful little girl's birthday, she has A-DO-RE! 100% success in the family, I had the right to congratulations worthy of a great chef, everyone was amazed ... So thank you again from thank you: 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/

    • Reply

      Lilie bakery

      3th June 2016

      Well done Sofhy, your little girl must have been proud!

  36. Reply

    Navy

    July 23, 2016

    Hello, little question, in the list of ingredients at number 9 there are no ingredients? Is there a typo or do you need something extra?

    Thank you so much! I hope to have a very nice rendering such as yours

    • Reply

      Lilie bakery

      July 27, 2016

      Hello Marine, no it's not a typo, I separate the cake ingredients first, plus the icing ingredients then;)

  37. Reply

    Magali

    2th October

    Bjr is it possible to add Nutella to the ganache please and if so, cb? thank you so much

  38. Reply

    RONDEAU

    20th October

    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

    • Reply

      Lilie bakery

      November 3, 2016

      Hello, you have to make the dough once and separate it for two molds. See you soon.

  39. Reply

    AVEROUS Christelle

    January 31 2017

    Cake made today recipe followed to the letter I just added the lace crepe on the top icing a real hottie of cake thank you thank you thank you

  40. Reply

    SOSO77

    March 18, 2017

    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

    • Reply

      Lilie bakery

      April 12th

      Hello, all decorations are possible with a ganache, a mascarpone whipped cream or a Swiss meringue buttercream.

  41. Reply

    Sara

    1th October

    Hello,
    Can I make a single batch and cut the cake into 2 afterwards?

  42. Reply

    Audrey

    17th October

    Here you go, it was very good, a very chocolatey taste… to be redone. But I ask myself the same question as Sara, can we make only one cake and cut it in 2?

    • Reply

      Lilie bakery

      24th October

      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 :)

  43. Reply

    cecile

    28th October

    A success!! Harmonious and light cake

  44. Reply

    Guilbert

    November 18, 2017

    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

  45. Reply

    Charlet julie

    19th February 2018

    Hello,
    This recipe looks delicious! I would like to do it for a surprise birthday but if I do it the day before, does it keep cool for 24 hours?
    Thank you

  46. Reply

    Style

    July 30, 2018

    I made this cake on the occasion of a gourmet day with my friends… A real killer this cake! Wow, it's smooth, light, chocolatey… but above all so good. Small flat I did not succeed 100% the ganache. I will do it again soon!

    Thank you for sharing ! Can't wait to try out the other recipes on your blog!

  47. Reply

    Celine

    August 30, 2019

    Hi

    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

  48. Reply

    Patricia

    November 10, 2019

    Hello, I am making the cake, I made it in 2 times, by putting a larger mold for the 2 layers below. And the smallest for the 2 above. For the bottom I garnished with a 1/3 mascarpone cream, 1/3 crème fraîche and 1/3 Nutella. Then ganache for the rest and the icing. Very good

  49. Reply

    Senthoori

    10th December 2019

    Hello,

    What does 0,5 cc of salt mean?

    Thank you

  50. Reply

    Lilly

    September 23, 2020

    Hello,
    The problem with cakes that don't rise is the oven. I don't know why anyway. The same recipe gives completely different results from one oven to another (since I moved and having found another brand of oven in the new apartment, my super successful recipes from before do not give the same result at all. result, my cakes hardly rise anymore!)

  51. Reply

    J.

    November 11, 2020

    5 stars
    A delicious and rather easy recipe, I recommend

  52. Reply

    Zenova

    22th February 2021

    Hello,

    I wanted to know the diameter of your mold?
    I intend to use the recipe for a large mold and suddenly depending on the diameter of yours I will adapt the quantities

    Merci :)

    • Reply

      Lilie bakery

      22th February 2021

      Hello, it's specified in the recipe, 20cm in diameter :)

  53. Reply

    Leonard Cecile

    March 10, 2021

    Bonsoir.
    Could I bake this dough that looks luscious in a mold
    Chicago Metallic Multi Tier Cake Pan (4 parts)?
    How long in cooking?
    Thank you

    • Reply

      Lilie bakery

      March 11, 2021

      Hello, I did not know this mold at all, the dough of this cake is very soft, you have to test to see if it fits in this mold which looks very deep… See you soon!

  54. Reply

    Eric

    28th May 2021

    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.

    • Reply

      Lilie bakery

      29th May 2021

      Hello Eric, this Devil's food cake can be kept for about 3 days at room temperature in an airtight cover, or in the refrigerator for about 5 days (ideally in a cover to prevent it from taking on the smell of the fridge). See you soon :)

  55. Reply

    Kadi

    10th October

    5 stars
    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)

    • Reply

      Lilie bakery

      11th October

      Thanks Kadi! What a pleasure to see that my recipes travel to Ivory Coast;)

  56. Reply

    Vanessa

    18th October

    Hello, can we do this with two molds 20 cm in diameter and 4,5 in height?

  57. Reply

    Vanessa

    18th October

    two circles I wanted to write….
    or a 20 cm diameter mold H 10 and we cut the cake in 4 ???

    • Reply

      Lilie bakery

      20th October

      Hello Vanessa, I generally advise against baking in a single mold very high: it does not cook well in the heart of the cake. I always prefer to cook in several molds to ensure good cooking… See you soon :)

  58. Reply

    Jonathane

    July 5, 2022

    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

    • Reply

      Lilie bakery

      July 6, 2022

      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 ;)

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