Devils Chocolate Cake

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  • 150g dark chocolate
  • 250g unsalted butter, at room temperature
  • 1 1/2 cups brown sugar
  • 3 eggs
  • 2 1/4 cups flour
  • 2 tablespoons cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 cup boiling water
  • 1 teaspoon vanilla extract



Preheat the oven to 180 C.
Grease and flour a 24cm cake tin Melt the chocolate and set aside. Beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the melted chocolate. Combine the flour, cocoa, baking soda and salt. Add a little flour to the batter and then a little milk, continue this way, ending with flour. Slowly stir in boiling water and vanilla.
Pour the batter into prepared tin and bake for 45 minutes or until cake tests cooked.

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3 thoughts on “Devils Chocolate Cake

  1. Made this for a birthday recently and it makes a large cake. Nice and chocolately without being too sweet. I served it with a berry coulis and a dollop of thick cream and it was very well received. The leftover cake lasted several days quite well. Would certainly make it again for a special occasion.

  2. I made this cake and am really pleased with it. It was very easy to make and found it soft to eat but firm to cut and will use this recipe for birthdays and other celebrations………

  3. This is my favourite chocolate cake – been a regular for years. Use Whittakers Dark Ghana chocolate – seven rows from the big bar for the cake itself, and then mix the remaining four rows with 100 ml of hot cream and a little butter for a ganache icing.