Devil's Food Cake

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Desserts




  1. Beat the butter, sugar and vanilla together until the batter is soft, add the eggs one at a time and beat vigorously.
  2. In a separate bowl, pour the boiling water over the cocoa and beat until it is creamy and lump-free then allow to cool.
  3. Once cooled, add the cocoa to the mixture of butter, egg and sugar and then add all of the remaining sifted dry ingredients, folding together with a whisk.
  4. Remove the paddle from the Multifry bowl. Cut a piece of parchment into a 10-inch round and place on the bottom of the bowl.
  5. Pour half of the batter into the Multifry bowl. Close the lid, set the power level to position 2, press the bottom heating element button and press the on/off button.
  6. Cooi, until a toothpick inserted into the center of the cake comes out clean, about 20 minutes. Transfer the cake to a wire rack to cool.
  7. Add the remaining batter to the Multifry bowl. Close the lid and cook until a toothpick inserted into the center of the cake comes out clean, about 20 min. Transfer to a rack to cool.
  8. To make the frosting, bring the cream to a boil in a medium saucepan over high heat. Remove from the heat. Add the chocolate, stirring until the chocolate is melted and smooth.
  9. Transfer the chocolate mixture to a bowl. Cover and refrigerate until the frosting is thick and spreadable, 5 - 6 hours. Place 1 cake layer on a serving plate. With an offset metal spatula, spread about 1 cup of the frosting over the layer. Top with the remaining cake layer. Spread the remaining frosting over the top and side of the cake.


  • unsalted butter, at room temperature: 1 cup (2 sticks)
  • granulated sugar: 2 cups
  • vanilla extract: 1 tsp.
  • large eggs: 4
  • boiling water: 3/4 cup
  • unsweetened cocoa powder: 1/3 cup
  • all-purpose flour, heavy whipping cream: 2 cups
  • baking soda: 1 tsp
  • salt: 1/2 tsp
  • semisweet chocolate, coarsely chopped: 16 (1-ounce) squares
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