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Devil's Food Cake With Chocolaty Dizzle Icing

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“This is a moist devil's food cake with smooth chocolaty icing. Chocolate cake recipes can be challenging to find the perfect balance of being a chocolaty dream and moist. I researched many recipes and came up with a combination I thought would work.”
READY IN:
1hr 15mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 2 14 cups flour
  • 1 teaspoon salt
  • 1 14 teaspoons baking soda
  • 34 cup unsweetened Dutch-processed cocoa powder
  • 2 cups sugar
  • 1 cup butter (room temperature)
  • 1 14 cups milk (room temperature)
  • 3 large eggs (room temperature)
  • 1 teaspoon vanilla
  • 2 cups chocolate icing
  • 3 ounces semi-sweet chocolate baking squares or 3 (1 ounce) semi-sweet chocolate baking squares
  • 12 cup butter
  • 2 cups confectioners' sugar
  • 12 teaspoon vanilla
  • 1 -2 tablespoon milk (room temperature)

Directions

  1. Devil's Food Cake Directions.
  2. Preheat oven 325 degrees.
  3. Grease and flour Bundt pan.
  4. Sift flour, cocoa powder, salt, baking soda together and set aside (or use a fork to blend well).
  5. Cream together sugar and butter using an electric mixer until light and fluffy (about 2 - 3 minutes).
  6. Add vanilla and blend.
  7. Add eggs 1 at a time mixing well after each egg.
  8. Add flour mixture and milk (1/3 at a time) mix well but do not over blend until mixture is wet. Scrape down sides between each addition.
  9. Pour evenly into the Bundt pan. Drop on counter to remove any bubbles and bake 50 to 65 minutes until done by testing and tester coming out clean.
  10. Cool in Bundt pan for 10 minutes on wire rack.
  11. Turn out on wire rack to continue cooling.
  12. While cake is cooling make the chocolate icing.
  13. Chocolate Icing:
  14. Melt butter and chocolate baking squares in a saucepan.
  15. Remove from heat.
  16. Blend in vanilla.
  17. Blend in confectioner's sugar one cup at a time using a wire whisk (icing will be very thick after all the confectioner's sugar has been added).
  18. Add in milk one tablespoon at a time until you have the desired consistency.
  19. Drizzle as much (or as little) as you like on the cake.

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