Description
This rich and decadent Devil’s Food Cake features a moist, deeply chocolate-flavored base enhanced by the sweetness and texture of both caster and muscovado sugars. Topped with a luscious dark chocolate ganache made from double cream, butter, honey, and premium dark chocolate, this cake is perfect for special occasions or chocolate lovers seeking an indulgent treat.
Ingredients
Scale
For the Ganache:
- 270ml double cream
- 70g butter, cubed
- 3½ tbsp clear honey
- 270g dark chocolate, chopped
For the Cake:
- 200g butter, plus extra for greasing
- 75g cocoa powder
- 200g caster sugar
- 175g light muscovado sugar
- 1 tbsp vanilla extract
- 3 large eggs
- 100ml soured cream
- 335g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
Instructions
- Prepare the Cake Batter: Preheat your oven to 180°C (160°C fan) or 350°F. Grease the cake tin with butter to prevent sticking. In a mixing bowl, cream together the butter, caster sugar, and muscovado sugar until light and fluffy. Add in the cocoa powder and continue mixing until well combined.
- Incorporate Wet Ingredients: Beat the eggs into the mixture one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and soured cream to create a smooth batter.
- Combine Dry Ingredients: In a separate bowl, sift together the plain flour, baking powder, bicarbonate of soda, and salt. Gradually fold these dry ingredients into the wet batter until just combined, being careful not to overmix to keep the cake light and airy.
- Bake the Cake: Pour the batter into the prepared cake tin and smooth the surface. Place it in the preheated oven and bake for about 50-60 minutes, or until a skewer inserted into the center comes out clean.
- Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes. Then, turn it out onto a wire rack to cool completely before applying the ganache.
- Make the Ganache: Heat the double cream, butter, and honey in a saucepan over low heat until the butter melts and the mixture is just about to simmer. Remove from heat and add the chopped dark chocolate, stirring continuously until smooth and glossy.
- Assemble the Cake: Pour the ganache over the cooled cake, spreading it evenly with a spatula. Allow the ganache to set at room temperature or in the fridge for a firmer finish.
Notes
- Ensure the eggs are at room temperature to help with even mixing.
- The muscovado sugar adds moisture and a subtle molasses flavor for depth.
- You can substitute soured cream with plain yogurt if unavailable.
- For best results, use high-quality dark chocolate for the ganache.
- Store the cake covered at room temperature for up to 2 days, or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice (based on 16 slices)
- Calories: 410 kcal
- Sugar: 32g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 95mg
