Posts Tagged With: nigella lawson

Cookbook Challenge 2 – Nigella’s Devil’s Food Cake

I had another birthday cake request a few weeks ago, this time from my lovely Californian friend Lara. Her only brief was ‘CHOCOLATE’ so, in keeping with my resolution to try more actual cookbook recipes, I decided to have a go at Nigella Lawson’s sinful Devil’s Food cake that I remembered her baking on one of her TV shows. Anyone that knows me knows that Nigella is one of my all-time favourite people in the world and, seeing as she’s the queen of decadent eating, I thought it was appropriate to use one of her recipes for a chocolatey, indulgent birthday treat. I used white chocolate fingers to cover a strawberries and cream cake for my friend Danielle’s birthday last year and it turned out fantastically so I decided to go for a similar look for this one, but using dark chocolate Kit Kats instead. It looks quite fancy but it’s surprisingly easy to make and assemble – just make sure you allow extra time for the frosting to set to a spreading consistency.

I was worried the sponges wouldn’t rise properly when I was making them as the batter was so runny but they turned out beautifully. It’s gorgeously moist, dark and luscious, and a level up from a standard chocolate cake. You don’t need a big slice as it’s very rich due to the lashings of divine ganache frosting but it’s perfect for a special occasion. The birthday girl was over the moon and it was well worth the suspenseful tube journey transporting it from West Hampstead to Tower Hill!


INGREDIENTS – makes 2 sponge layers of 20cm/8in in diameter

For the cake:

  • 225g/8 oz plain flour
  • 150g/5 oz caster sugar
  • 100g/3.5 oz brown sugar
  • 125g/4.5 oz butter
  • 50g/2 oz cocoa powder
  • 2 large eggs
  • 2 tsp vanilla extract
  • 250ml/8.5 fl oz boiling water
  • 0.5 tsp baking powder
  • 0.5 tsp bicarbonate of soda

For the frosting:

  • 30g/1 oz brown sugar
  • 175g/6 oz butter
  • 300g/10.5 oz dark chocolate, finely chopped
  • 125ml/4 fl oz water

For the decorations:

  • 19 (approx.) dark chocolate Kit Kats (I used the Sainsbury’s own brand ones as I think the criss-cross pattern on them is prettier than the Kit Kat logo!)
  • 400g/14 oz (approx.) strawberries (about one standard punnet)
  • 110g/4 oz (approx.) raspberries (about half a standard punnet)
  • Pinch of edible glitter (optional)
    + a ribbon long enough to tie around the cake


For the cake:

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line two baking tins with parchment paper.
  2. Put the cocoa and brown sugar in a bowl and add the boiling water. Mix briefly and set aside.
  3. Whisk the butter and caster sugar together until pale.
  4. Place the flour, baking powder and bicarb into a separate bowl.
  5. Add the vanilla extract and one egg to the butter mixture and whisk, then add half of the flour mixture.
  6. Add the other egg to the butter mixture, followed by the rest of the flour mixture and continue whisking.
  7. Fold in the liquid cocoa mixture and mix until all the ingredients are combined.
  8. Pour the batter in equal quantities into the prepared cake tins, then place in the oven and bake for around 25-30 minutes until a cocktail stick inserted into the sponges comes out clean.
  9. When baked, leave the cakes to cool on a wire rack before turning out of the tins.

For the frosting:

  1. Place the water, butter and brown sugar in a saucepan and melt together on a low heat.
  2. When the mixture begins to bubble, take the pan off the heat and add the finely chopped chocolate. Swirl the liquid over the pieces so that they melt evenly.
  3. When the chocolate has all melted, whisk the mixture until smooth and glossy, then transfer into a cool mixing bowl.
  4. Leave the frosting to set for at least one hour (place it in the fridge to speed up the process a bit) until it’s a spreadable consistency.
  5. When set, spread some of the frosting onto one of the cooled sponges then sandwich the other sponge on top. Spread the rest of the frosting over the top and sides of the cake.


For the decorations:

  1. Take the Kit Kats out of their wrappers and carefully place all around the edge of the cake, without any gaps, pushing them firmly into the frosting so that they stick.
  2. Tie the ribbon around the middle of the cake to secure the biscuits.
  3. Top with the strawberries and raspberries and add a sprinkling of edible glitter if you fancy. Et voila!

Cake & frosting recipe © Nigella Lawson

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