Chocolate Devils Food Cake (Thermomix)

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Chocolate Devils Food Cake (Thermomix) - by Serena

  • Servings: 2 x 20cm round cakes or 12 x cupcakes and 1 x 20cm round cake
  • Difficulty: easy
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Notes: Big Giant Tick of Yum for this Cake. The ONLY chocolate cake recipe you will need from now on.

Dry Ingredients:

  • 280g Plain flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp baking soda (bicarb)
  • 105g unsweetened cocoa powder
  • 400g white sugar

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Wet Ingredients:

  • 210g Vegetable Oil
  • 1 c hot coffee – 2 x heaped tsps. instant coffee or a shot of regular coffee plus 250ml boiling water)
  • 250g milk
  • 2 large eggs
  • 1 tsp vanilla

Method:

Preheat oven to 170 d for fan forced oven, or 180 d. Place your oven rack in the middle to lower half of the oven. Grease and line with baking paper 2 x 20cm (9 inch) round cake pans. Using butter to grease your pans gives a much better result with cakes. Set aside. If making cupcakes, use cupcake liners (do not grease)

Make up 1 cup of hot coffee by placing 2 heaped teaspoons or a shot of espresso in a measuring jug and adding 1 x 250ml measuring cup of boiling water. Set aside.

Add all dry ingredients to tmx bowl:

  • 280g Plain flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp baking soda (bicarb)
  • 105g unsweetened cocoa powder
  • 400g white sugar

Turbo 5 times to sift.

Add all wet ingredients to the bowl:

  • 210g Vegetable Oil
  • 220g hot coffee (250ml or 1 c)
  • 250g milk
  • 2 large eggs
  • 1 tsp vanilla

Mix for 1 Minutes, Speed 4. Scrape down. Mix for a further minute Speed 4. Scrape down. Mix for 2 minutes Speed 6. Batter is quite thin.

Divide between two cake pans. Cook for 50-55 minutes. (35 minutes for cup cakes) Check using skewer method after 50 minutes, and each 5 minutes until skewer comes out clean (ensure you wipe skewer clean between checks) * Note, every oven is different. Get to know your oven. Check your cakes often and get a feel for how hot your oven runs. This is a slow cooked cake but too long and your cake sides and top will be too crunchy.

Leave cakes to cool in the pan for 15 minutes. Place a wire cooking rack over the cake pan and gently turn over so the cake releases. leave on wire racks to cool completely before icing. I recommend either a ganache icing for this cake or a mock cream icing.

Here are the cupcakes I made today. Iced with my mock cream bakery icing, tinted pearl pink and decorated with fondant hearts and beads.

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106 Comments

    • Serena Jay Lee says:

      It is heaps! This sure isn’t a diet cake! The fudgey nature of this cake is because of the sugar, if you reduce it it will be drier cake. You could try subbing another sugar, if you do- let me know how you go! Alternatively, it’s a rich cake so just have a small piece 😛

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    • Margaret loraine says:

      Can u plz tell me what oven temp u started the cake in. I appreciate u may need to adjust as,all ovens different

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  3. Samantha says:

    Hi lovely!

    Made your gorgeous cake again today but in patty cake form and they were a huge success with the kids!

    I used a Philly cheese ganache for piping on top. One 250gr tub of Philly cheese and a packet of 375gr dark choc melts. Warm the Philly and melt the chocolate, in seperate bowls then mix them together once the chocolate has cooled to the same temp as the Philly. It may seize but keep going with the elbow grease and it’ll come back together 🙂

    Your recipe has been printed and added to my tried-and-tested collection, love it thank you!

    🙂

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  6. Kylie Smith says:

    The best chocolate cake ever.
    I substituted coconut oil instead of using the vegetable oil.
    I also substituted the flour for a gluten free flour.
    I did a half batch just in case my changes made it fail. But surprisingly they were the best chocolate cake I’ve made in my thermy.
    Thank you.

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    • Serena Jay Lee says:

      Thank you for leaving feedback! I’m so glad it worked out for you with the changes you’ve made and also thanks very much for posting your tweaks! I have only baked once with gluten free flour and wasn’t impressed, now I’m inspired to try again with your tweaks 😊

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    • Emma says:

      Hi, I also replaced the wheat flour for gluten free flour and it worked perfectly! I did 4 layers with choc ganache inbetween layers then covered cake in fondant for my sons 1st birthday. It was moist and delicious! What a fantastic recipe! Thanks for sharing!

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  7. Kacey says:

    Seriously THE best chocolate cake I have ever made, and I’ve made quite a few in my time. It’s so moist and full of flavour. Nothing compares. I took it to my CWA meeting and the ladies were swooning and wanting the recipe!! Don’t think about making this, just bloody well make it, you’ll love it!!

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  9. Tanya says:

    I made this as a single cake and it was anaaaaazing! The best chocolate cake I’ve ever made and the whole family and my kids’ friends all loved it too. Definitely the ONLY chocolate cake recipe I’ll ever need – thanks Serena! 🙂

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    • Serena Jay Lee says:

      Here is a snip of my answer on facebook regarding the coffee:

      This is the coffee answer…

      re: substituting the coffee. If your reason is taste, no need. You can’t taste the coffee, it is there solely to intensify the chocolate flavour and the combination is why it’s called a Devils chocolate food cake and not just chocolate cake. For that reason, if it’s because of the caffeine (assuming you are aware cocoa contains caffeine?) I would definitely sub decaf if you really have to sub. And preferably sub with a decaf Nespresso or instant decaf espresso which is stronger. If you absolutely really don’t want to put any form of coffee in it then sub water but be aware that you now have a chocolate cake and not a Devils food choc cake 🙂 a nice moist one but not with the intensity that is synonymous with Devils food cake. Hope that helps 😊

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  11. Annette says:

    I made this for my son to take to work for smoko. Apparently it got a resounding 10 out of 10 from his co-workers. I made some cupcakes as well for me, and they were amazing. So soft and moist. A great recipe. I found I didn’t have to cook it as long as the recipe said.

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    • Serena Jay Lee says:

      Hey Annette – thanks for the feedback! I think my oven runs a bit cool so it’s s great idea to check your cake ten minutes or so before it’s supposed to be done, see how it’s travelling – so thanks for letting me know! Glad you all enjoyed it 😘

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  12. Ann says:

    Serena, just wanted to say a massive thank you for this recipe. I made it for my son’s 3rd birthday yesterday and it was so amazing and moist (which is what I want all cakes to be). My son loved it and so did hubby. I used the mr whippy chocolate frosting for both inside the cake and to cover it. I couldn’t stop licking the bowl!! It is definitely one frosting recipe I am saving for all future cakes/cupcakes.
    The recipe gave me quite a big cake (maybe my tin wasn’t as big) which I cut in half to layer and also 12 cupcakes. This will now be my go to chocolate cake recipe!! 😊😊

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  13. Evelyn says:

    Hi Serena
    Just wanted to thank you for such an amazing recipe, eating it has been likened to a ‘religious experience’ by some of my friends – who by the way didn’t even save me a cupcake! My partner and son have named this the best chocolate cake ever, even better than the chocolate guiness cake! I have made it twice now, both times with a double shot of coffee topped up to 1 cup with boiling water and raw sugar – amazing. This is DEFINITELY the ONLY chocolate cake you will make once you have made it. It’s also one of those cakes you need to put away because if you leave it on the bench you will have to sneak a piece every time you walk past it.

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  14. Kerry says:

    Making this cake at the moment and with 15 mins to go I’ve checked it and they’ve risen into mountains 😟…how can I stop this? I have the shelf close to the bottom…I think, for my oven 170 is too hot?

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  15. Sharon says:

    This would have to be the BEST chocolate cake ever! Made it for my Dad and he looooved it…thank you s o much! I also used your recipe for ganache and it piped perfectly! Thank you so much 🙂

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  17. Nick says:

    I just made these for a birthday cake, and filled one little silicone cup cake liner for a tester. OMG, not sure I can keep my hands off the bigger cakes until the party!! Best chocolate cake ever!!

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  20. Kelly says:

    Hi Serena, wanting to make this cake for my little boys birthday but wondering if I could make it in advance and freeze the plain cakes and then defrost and ice before the party? Have you frozen this cake before? Thanks Kelly

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    • Kelly says:

      Thanks so much Serena! Thanks for the great tip! What’s the best way to defrost? In the fridge and how long do u think it would take? Sorry for all the questions 😋 In a bit of a novice at this cake business!

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  22. Liana says:

    Hi Serena, the cake looks so yummy. Thanks for the recipe. Will give it a try soon!
    BTW, do you mind share with me how to make the “mock cream icing”? Thanks again

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    • Serena Jay Lee says:

      Hi liana, I’m really sorry I thought I had replied to this but it doesn’t seem to be here! My recipe for mock icing is on this site if you do a search. I also use the Wilton butter and shortening mix mock icing (Google search will get you that) if you aren’t worried about the icing being Snow White, try the Wilton one first. It’s very silky

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  23. Michele Henselien says:

    Just wanted to say what a huge hit your recipe was. I made it into cupcakes and then topped them with Mr Whippy Chocolate frosting, OMG, they were amazing. It made 24 cupcakes, so to stop me eating them all I took them in to work. I had compliments coming my way all day and also recipe requests. This will definitely be the only chocolate cake I will be making from now on. The frosting was also amazing, definitely worth the effort.

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    • Serena Jay Lee says:

      Thank you so much for taking the time to leave a comment! It’s still my fave cake and the one I get asked to make the most! The frosting is also my favourite. It’s like a big chocolate cloud! 😀

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  25. Sally says:

    I made this for my hubbys 50th birthday – resounding positive response!! YUMMY! I had 2 cakes joined together with raspberry jam & whipped cream & topped with chocolate ganache!! ALL GONE & plates licked clean

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  26. Sandra says:

    Serena, thankyou so much for your pastry recipe, I loved it and it was so easy. This will be my only pastry recipe now !!! (Sorry I had a problem on the pastry recipe page, so I wasn’t able to comment and I thought you really needed a pat on the back for this recipe )

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  27. Alison says:

    Hello, this looks fantastic and I’m going to make it today for my brother’s birthday in a couple of weeks time, so I will freeze it. Would buttercream icing work well with it, do you think?

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      • Alison says:

        Thanks for your quick reply… well I made it last night, using coconut oil instead of vegetable oil. I followed the Thermomix instructions but felt it was mixed just fine after the first two minutes so I didn’t do the final two minutes of mixing. I baked it in a 23x32cm cake pan and it was perfectly cooked at 50 minutes. I wrapped a wet cloth around the tin to ensure it baked evenly. It is now in the freezer for next week for my brother’s 40th birthday. It smelled delicious and I can’t wait to try it! I will use my usual buttercream icing for it then which I know will work with the decorations. Thanks for a great recipe.

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  29. Krystal says:

    Hi Serena
    This may sound like a silly question. I’ve made your cake before and absolutely LOvED it! I’m wanting to do a drip cake for my birthday at the end of the year and was wondering if the cake will hold up with all the layers (planning on 3-4 layers)? Normally a mud cake would be ideal as it’s more dense, but I just love your cake!

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  30. RHIANNON says:

    I made this as my own birthday cake last year, no one else was going too 🙂 Since then it’s the birthday cake fave, requested by family friends. Quite happy too make it for them, saves the waistline from eating it all myself. Beautiful recipe xx
    Thank you Serena.
    Decorated with TimTams, KitKats, and strawberries just because I CAN LOL😈#devilfuel

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  31. Kirsten says:

    This is an outstanding cake!! Even my husband who hates chocolate cake loves this!! I made cupcakes and they were all eaten, even before I got around to icing them.

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  32. Karen says:

    Do you think these cakes (un-iced) would freeze and thaw well? I have to bake a stack of cakes for a school fundraiser, and wanted to do some in advance and freeze them.

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  33. Alyssa says:

    This is the best thing I have made in my thermomix AND the best cake I have ever made. Days later and irbid still fresh and delicious. Thanks for the recipe! The family loves it too!

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  34. Annam says:

    Hi Serena,
    I know it’s a random request, but I love this cake and wanted to make it into a check board cake (ie need to make it in both white and brown cakes) so I was wondering if you had any thoughts on how much sugar I would reduce it by if I didn’t add the cocoa? And the coffee? Or do you, by a miracle, have a similar density white cake recipe? Many thanks,
    Anna

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  36. Pingback: Chocolate Devils Food Cake (Thermomix) | Can’t Stop Baking – Parsons Family Recipes

  37. Casey says:

    I left the cake in the tin because had to go out. The cake was cool by the time I removed it. The cakes came out pretty flat so I disnt have to level them so couldn’t get a taste test. Will it affect the cake moistness, flavour do you think?

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    • Casey says:

      Thanks for your quick reply Serena. It didn’t sink but it didn’t rise like a dome at the top like my cakes usually do. Bit worried it may be a bit undercooked 😐 I was baking cookies at the same time and opened the oven a few times 😩

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  39. Serena Jay Lee says:

    Hi 🙂 this cake is cooked at a lower temp for longer so it wouldn’t dome as much as a regular cake but you should still have had a good rise. If it’s under cooked it will be very fudgy and dense in the middle. I suppose it depends on what you are doing with it. If it’s for family / friends and not for sale I’d cut it in half and check it, then glue it back together with a bit of ganache or icing. If it’s a cake order, I’d do another one, and don’t open the door ha ha

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    • Casey says:

      Hi Serena, just so you know the cake turned out great! No complaints that I know of but I did end up making another cake and ended up with 3 layers for the final poduct. This will be my go chocolate cake recipe forever!! Thanks again for your advice 😋 next to try some of your other recipes.

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  40. Casey says:

    Thanks for the advice Serena. It’s for family and friends for my son’s first birthday so hopefully they won’t judge too much 😜 Its in the freezer now for a couple of weeks but I did make this cake for the first time A couple of days ago and it was amazing so fingers crossed this one is just as good.

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  43. Afiqah says:

    Hi, Just wanted to drop a Thank You note for sharing this recipe. I made this cake this morning, it came out a bit fudgy but still taste delicious. I did use a self raising flour and probably added a tad more liquid when pouring my coffee. I love the taste and texture and will bake it again!

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  44. Marianne Nelson says:

    I cooked this cake yesterday and in my fan forced oven at 170 and 1.5 hours and it still didn’t cook through? I used 2 x 20cm cake tins. My oven normally as rule runs hotter….. what did I do wrong?

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    • Serena Jay Lee says:

      Hi, if your oven is hot (and fan forced also makes it hotter) I would drop to 155-160 and cook an additional 30 minutes. Your cake should have a light crust on top but not be crunchy or thick – or uncooked, that means your oven is too hot and it needs to be lowered. Good luck 🙂

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  45. toni5623 says:

    Hi Serena,
    I have made this cake twice now and both times there have been dents (like thumbprints) in the bottom of both cakes when I have turned them out onto the wire racks.
    I have a really good oven which I know very well as I bake regularly so know this is not the issue.
    I have never baked a cake that called for using 2 tsp baking soda (bicarb) so was wondering if perhaps it was a typo and maybe it should have been 2 tsp baking powder and only 1 tsp of baking soda?

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