I’ve made a variation on this cake for my husband’s birthday today. I am looking forward to blogging about it, but until then, here is my new and improved recipe for Devil’s Food Cake. Using 3 large pasture raised or free range eggs and milk instead of the usual water gives this cake a light and moist flavour that everyone will love.
It’s also really important to use good unsweetened cocoa powder (not drinking chocolate). I use Green and Black’s Organic Cocoa Powder regularly which gives superb results. In the past I have also used Cadbury and Rowntree cocoa powder with good results as well.
This recipe makes a two-layer cake that you can fill and frost with the icing of your choice. Traditionally, Devil’s Food Cake is frosted with chocolate icing. However, my son decided when he was a little boy that he preferred vanilla icing with it so I tend to use that most of the time.
You’ll need two eight or nine inch round cake tins (20 to 23 cm). Grease and flour the pans before using – or use pre-cut cake pan liners which are by far the easier option.
½ cup unsalted butter, softened
1¾ cups white sugar (caster for preference, but granulated will do)
1½ teaspoons vanilla
3 large eggs, preferably free range/pastured
2¼ cups all-purpose (plain) flour
½ cup cocoa powder
1½ teaspoons baking soda
2 generous pinches of salt
1⅓ cups milk (I used half fat – that’s 2% - milk)
Preheat the oven to 350℉ (about 170℃).
Sift the flour, cocoa powder, baking soda and salt together into a bowl. Set aside.
Cream the butter until it is light and fluffy. Add the sugar and vanilla and cream together. Add the eggs, one at a time, beating well after each addition.
Fold in the flour mixture. Add the milk and beat until you have a smooth batter.
Divide the mixture evenly between the cake pans and place in the preheated oven. Bake for 20 to 30 minutes until a skewer or piece of raw spaghetti inserted in the centre comes out clean. Cool in the pans for about twenty minutes before turning out. Cool on a wire rack.
Frost as desired.