Imagine biting into a slice of cake so rich and chocolatey it practically whispers secrets to your taste buds. That’s Nigella Lawson’s Devil’s Food Cake. a dark, dense, fudgy marvel that feels indulgent but somehow manages to be light enough to devour more than one slice (don’t judge me, I’ve been there).
Nigella’s take on this classic American cake is all about deep chocolate flavor married with a tender crumb. It’s not just your average chocolate cake. The "devil’s" part refers to the intense richness. think a darker, more intense cousin of regular chocolate cakes. Nigella’s recipe balances bittersweet cocoa with just enough sweetness, so it never tips into sickly territory. And that frosting? It’s the kind of silky, dreamy chocolate topping that makes you close your eyes and savor every bite.
I first tried this recipe on a gloomy winter afternoon when I was desperate for comfort food and this cake felt like a warm hug from an old friend. It’s perfect for celebrations, for cheering yourself up or honestly, just because chocolate is life.
Nigella Devils Food Cake Recipe
Ingredients Needed
This cake keeps it simple but elegant. You don’t need a pantry full of fancy stuff, just quality ingredients that come together like old friends:
- Plain flour: The cake’s backbone. I always sift it to keep things light and airy.
- Caster sugar: For sweetness that dissolves beautifully.
- Cocoa powder (unsweetened): This is the magic dust. I love using a good Dutch-processed cocoa for that deep, rich flavor.
- Baking powder and baking soda: The dynamic duo for that perfect rise and texture.
- Salt: Just a pinch to balance the flavors.
- Eggs: The binding and richness agent-fresh eggs are a must.
- Buttermilk: This adds tang and tenderness. If you don’t have buttermilk, I’ve often made my own by adding a splash of lemon juice to milk.
- Vegetable oil: Keeps the cake moist without weighing it down.
- Vanilla extract: Because a hint of warmth from vanilla elevates the chocolate.
- Boiling water or hot coffee: Yes, coffee! It intensifies the cocoa flavor beautifully and I love this little twist Nigella includes.
For the frosting:
- Butter: Softened to a spreadable perfection.
- Icing sugar: For sweetness without grit.
- Cocoa powder: Again, for that rich chocolate punch.
- A splash of milk: To bring it all together in a smooth, spreadable frosting.
Equipment Needed
Nothing too fancy here but a few essentials:
- Two 8-inch cake tins: If you don’t have two, baking in one tin and slicing it later works fine but two layers are key to that classic look and texture.
- Mixing bowls: One for dry ingredients, one for wet.
- Electric mixer or whisk: I usually go old-school with a whisk to connect with the process but a mixer is a time-saver.
- Sieve: To sift your flour and cocoa which makes all the difference.
- Measuring spoons and cups: Precision is surprisingly important in baking.
- Cooling rack: Letting the cake cool evenly is key to not breaking it when frosting.
Instructions To Make Nigella Lawson’s Devils Food Cake
- Preheat and prep: First things first-preheat your oven to 350°F (175°C). Grease and line your cake tins. This step is crucial because you don’t want your masterpiece sticking to the pan!
- Sift the dry ingredients: Flour, cocoa powder, baking powder, baking soda and salt all get a good sift. This makes the cake lighter and mixes everything evenly.
- Mix the wet ingredients: In a separate bowl, whisk together the eggs, sugar, buttermilk, oil and vanilla. The moment you do this, you start smelling that classic chocolate cake promise.
- Combine wet and dry: Slowly add the dry mix into the wet, stirring gently. The batter looks luscious-dark and glossy.
- Add hot coffee: Pour the hot coffee or boiling water in carefully. This thins the batter but enhances the chocolate flavor so much. it’s a secret weapon I always appreciate.
- Bake: Divide the batter evenly between the two tins and pop them in the oven. It usually takes about 30-35 minutes. Keep an eye on them; a skewer inserted should come out with a few moist crumbs, not wet batter.
- Cool: Once baked, cool the cakes in their tins for 10 minutes before turning them out onto a wire rack. Patience here pays off because frosting a warm cake is a recipe for disaster.
- Make the frosting: Beat the butter until creamy, then gradually add icing sugar and cocoa powder. Splash in a little milk to reach that spreadable consistency. I like to taste-test this part-just to be sure.
- Assemble and frost: Place one cake layer on your serving plate, spread a generous layer of frosting, then top with the second cake. Finish by frosting the top and sides. For a little extra, sprinkle some chocolate shavings or a pinch of sea salt-Nigella loves that contrast.
What I Learnt
Making Nigella’s Devil’s Food Cake taught me the beauty of balancing richness without heaviness. The hot coffee trick blew my mind. it’s simple but transforms the cocoa flavor completely. Also, using buttermilk instead of regular milk gives a subtle tang that cuts through the sweetness, keeping each bite fresh and not cloying.
Patience with cooling was a big lesson, too. The first time I rushed to frost the cake warm, it slipped and slid everywhere. a messy but memorable experience. Now I’m more zen about the waiting time, appreciating how it helps the cake keep its shape.
Finally, this recipe reminded me how baking is part science, part soul. It’s about technique, yes but also the love you pour into the mixing bowl. The smell wafting through the kitchen while baking? Pure magic.
FAQs
How Do I Make Nigella Lawson’s Devil’s Food Cake Extra Moist?
To ensure your Devil’s Food Cake is extra moist, Nigella recommends using buttermilk in the batter. Buttermilk not only gives the cake a rich flavor but also helps it stay soft and tender. Don’t overbake either – keep an eye on it and do the toothpick test to make sure it’s perfectly baked without drying out.
Can I Make Nigella’s Devil’s Food Cake Ahead Of Time?
Yes, you can! This cake actually gets better as it sits. You can make it a day or two ahead of time and store it wrapped tightly in plastic wrap at room temperature. The flavors meld and the cake becomes even more decadent. Just be sure to wait until it’s completely cool before frosting it.
What Frosting Works Best With Nigella’s Devil’s Food Cake?
Nigella pairs the Devil’s Food Cake with a rich, glossy chocolate frosting made with butter, cocoa powder, and icing sugar. It’s incredibly indulgent and complements the moistness of the cake beautifully. If you want to get fancy, you could add a bit of coffee to the frosting to enhance the chocolate flavor, but the classic recipe is already a crowd-pleaser.
