Devil’S Food Cake (Inspired By Mary Berry)

Devil’S Food Cake

This rich and classic American Devil’S Food cake is moist, dark, and slightly bitter, perfectly balanced by a sweet and fluffy American frosting. The frosting forms a crisp top with a soft, marshmallow-like texture underneath. If you don’t have a sugar thermometer, you can use the quick ‘instant’ American frosting method included here.

Ingredients Needed

For the Cake:

  • 50g (2 oz) cocoa powder
  • 225ml (7½ fl oz) water
  • 100g (4 oz) soft margarine
  • 275g (10 oz) caster sugar
  • 2 eggs
  • 175g (6 oz) plain flour
  • ¼ teaspoon baking powder
  • 1 teaspoon bicarbonate of soda

For the American Frosting:

  • 450g (1 lb) caster sugar
  • 135ml (4½ fl oz) water
  • 2 egg whites

How To Make Devil’s Food Cake

  1. Prepare the Cake Batter: Preheat your oven to 180°C/350°F/Gas 4. Grease and line two 20cm (8-inch) sandwich tins with greased greaseproof paper. In a small bowl, whisk the cocoa powder into the water until smooth, then set aside.
  2. Cream the Butter and Sugar: In a large mixing bowl, beat the margarine and sugar together until pale and fluffy. Lightly whisk the eggs in a separate bowl, then gradually add them to the mixture, whisking until fully combined.
  3. Mix the Dry and Wet Ingredients: Sift the flour with the baking powder and bicarbonate of soda. Gently fold the flour mixture into the creamed butter mixture, alternating with the cocoa mixture, until everything is well combined.
  4. Bake the Cake: Divide the batter evenly between the prepared tins and smooth the surface. Bake for 30–35 minutes, or until the cakes are risen and firm to the touch. Leave them to cool in the tins for a few minutes, then turn them out onto a wire rack to cool completely.
  5. Make the American Frosting: In a large, heavy-based saucepan, heat the sugar and water over low heat until the sugar dissolves. Bring to a boil and cook until it reaches 115°C (240°F) on a sugar thermometer.
  6. Whisk the Egg Whites: While the syrup is heating, whisk the egg whites in a large bowl until stiff peaks form. Once the syrup reaches the right temperature, slowly pour it into the egg whites while whisking constantly. Continue whisking until the mixture forms peaks and starts to look matte around the edges.
  7. Assemble and Frost the Cake: Spread a little frosting over one cake layer and place the second layer on top. Use a palette knife to spread the remaining frosting over the top and sides. Create decorative peaks by pulling the frosting up with the knife. Work quickly, as the frosting sets fast. Leave the cake to set in a cool place, but not in the fridge.
Devil’S Food Cake
Devil’S Food Cake

Quick Instant American Frosting (No Thermometer Needed)

If you don’t have a sugar thermometer, try this easier version of American frosting:

Whisk 2 egg whites with ½ tsp cream of tartar until soft peaks form. Gradually add 200g (7 oz) icing sugar, whisking until thick and glossy. Stir in 1 tsp vanilla extract and use immediately.

This easy method gives a fluffy, marshmallow-like frosting without boiling sugar syrup!

Recipe Tips

  • Room Temperature Ingredients: Ensure eggs and margarine are at room temperature for a smooth batter.
  • Check Cake Doneness: Insert a skewer into the cake; if it comes out clean, the cake is ready.
  • Work Quickly with Frosting: The frosting sets fast, so spread it as soon as it reaches the right consistency.

How To Store Leftovers

Storing in the Fridge: Store leftover cake in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for up to 5 days, but bring it to room temperature before serving for the best texture.

Freezing: Freeze the unfrosted cake layers by wrapping them tightly in cling film and then in foil. They will keep for up to 3 months. Defrost at room temperature before frosting and serving.

Try More Recipes:

Devil’S Food Cake (Inspired By Mary Berry)

Difficulty:BeginnerPrep time: 20 minutesCook time: 35 minutesRest time: 10 minutesTotal time:1 hour 5 minutesServings:8 SlicesCalories:450 kcal Best Season:Summer

Description

This rich and classic American Devil’S Food cake is moist, dark, and slightly bitter, perfectly balanced by a sweet and fluffy American frosting. The frosting forms a crisp top with a soft, marshmallow-like texture underneath. If you don’t have a sugar thermometer, you can use the quick ‘instant’ American frosting method included here.

Ingredients

    For The Cake:

  • For The American Frosting:

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 180°C/350°F/Gas 4. Grease and line two 20cm (8-inch) sandwich tins with greased greaseproof paper. In a small bowl, whisk the cocoa powder into the water until smooth, then set aside.
  2. Cream the Butter and Sugar: In a large mixing bowl, beat the margarine and sugar together until pale and fluffy. Lightly whisk the eggs in a separate bowl, then gradually add them to the mixture, whisking until fully combined.
  3. Mix the Dry and Wet Ingredients: Sift the flour with the baking powder and bicarbonate of soda. Gently fold the flour mixture into the creamed butter mixture, alternating with the cocoa mixture, until everything is well combined.
  4. Bake the Cake: Divide the batter evenly between the prepared tins and smooth the surface. Bake for 30–35 minutes, or until the cakes are risen and firm to the touch. Leave them to cool in the tins for a few minutes, then turn them out onto a wire rack to cool completely.
  5. Make the American Frosting: In a large, heavy-based saucepan, heat the sugar and water over low heat until the sugar dissolves. Bring to a boil and cook until it reaches 115°C (240°F) on a sugar thermometer.
  6. Whisk the Egg Whites: While the syrup is heating, whisk the egg whites in a large bowl until stiff peaks form. Once the syrup reaches the right temperature, slowly pour it into the egg whites while whisking constantly. Continue whisking until the mixture forms peaks and starts to look matte around the edges.
  7. Assemble and Frost the Cake: Spread a little frosting over one cake layer and place the second layer on top. Use a palette knife to spread the remaining frosting over the top and sides. Create decorative peaks by pulling the frosting up with the knife. Work quickly, as the frosting sets fast. Leave the cake to set in a cool place, but not in the fridge.
Keywords:Devil’S Food Cake, Mary Berry Devil’S Food Cake

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