Jane Asher's Devil's Food cake

(35 ratings)

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Devil's food cake
Devil's food cake
  • Serves: 12-14

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

An all time classic chocolate cake recipe from the queen of cake making, this is a truly wicked treat for all you chocolate worshipers! Looks divine but it's really easy to make.


For the cake

  • 75g spreadable butter
  • 250g light soft brown sugar
  • 3 medium eggs, lightly beaten
  • 100g dark chocolate chips
  • 175g plain flour
  • 2 teaspoons (10ml) bicarbonate of soda
  • Pinch of salt
  • 185ml milk
  • 1 teaspoon vanilla extract
For the frosting
  • 150g chocolate chips (dark, milk or white will work well)
  • 90g butter
  • 160 ml condensed milk

Terrific filled with chocolate or vanilla butter cream! Beat 100g of butter till light and fluffy, then add 175g of icing sugar a little at a time.


For the cake
  1. Preheat the oven to 180˚C (165˚C Fan assisted), 350˚F, gas mark 4. Prepare two 20cm non-stick sandwich tins.
  2. Cream the butter and the sugar together and beat well. This will have a strange texture- not pale and fluffy like usual creaming because of the high proportion of sugar to butter. Then gradually add the egg, beating well all the time.
  3. Melt the chocolate in a bowl set over hot water or in the microwave (about 2-21/2 minutes on full power). Let it cool a little, then stir gently into the creamed mixture.
  4. Combine the flour, bicarbonate of soda and salt and add, gradually and gently, to the creamed mixture, alternating with the milk and vanilla.
  5. Spoon into the sandwich tins, dividing it evenly, and smooth the tops. Bake for 30-35 minutes, or until the cakes are springy and a knife inserted in the centre comes out clean. Allow to cool for a couple of minutes in the tins, then turn out on to a rack to cool completely.
For the frosting     
  1. Put everything into a small saucepan and stir over a low heat until the chocolate and butter have melted and it becomes a smooth mixture. Remove from the heat and let it cool until it can be spread.

Your rating

Average rating

  • 4
(35 ratings)

Your comments


Hi. I really want to make this, however I don't have dark chocolate. Can I substitute this for unsweetened cocoa powder, and how much would I need?

Katy goodtoknow Recipes

Hi Josie - thanks for your comment. Devil's Food Cake is supposed to have a rich and thick frosting, hence Jane's icing recipe with the condensed milk, but if you prefer a lighter cake then your suggestion for a buttercream with white (or perhaps milk) chocolate is also a nice idea - thanks for the suggestion.


This "frosting" really isn't appropriate for a cake, anyone making this cake, please consider making regular frosting with icing sugar, butter and white chocolate instead!! This stuff with the condensed milk does taste lovely but it's more like a base for a tray bake like rocky road and is too heavy and rich for the chocolate cake. They don't compliment each other at all. Frosting should be light fantastic!


I found this recipe extremelyyyyy helpful :D The icing is so yummy but is quite runny and hard to put on, but it makes a truly scrumptious cake :) Thanks!

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