This Devil’s food layer cake is so disgustingly decadent, but sometimes you just need a little something naughty. It’s a moist and rich chocolate cake, sandwiched together with strawberry jam, liqueur, sweetened cream, and fresh strawberries. A buttery dark chocolate ganache finishes the extravaganza perfectly. Great for impressing people and/or seducing someone special.

Recipe adapted from The Cake Bible, by Rose Levy Berenbaum

You will need: 23cm (9in) springform cake tin

Devil's Food Cake with Strawberry Cream

Devil's Food Cake with Strawberry Cream
Cake Mistress Print Recipe
Print Recipe
This Devil’s food layer cake is so disgustingly decadent, but sometimes you just need a little something naughty. It’s a moist and rich chocolate cake, sandwiched together with strawberry jam, liqueur, sweetened cream, and fresh strawberries. A buttery dark chocolate ganache finishes the extravaganza perfectly. Great for impressing people and/or seducing someone special.
Servings: people at least
Units:

Ingredients

Devil's Food Cake
Chocolate Ganache
Strawberry Cream Filling
Strawberry Jam Filling
Decorations

Instructions

Devil's Food Cake
  1. Preheat oven to 180 degrees Celsius (160 fan-forced; 350 F). Grease a 23cm springform cake tin with non-stick spray and line the bottom with baking paper.
  2. Preheat oven to 180 degrees Celsius (160 fan-forced; 350 F). Grease a 23cm springform cake tin with non-stick spray and line the bottom with baking paper.
  3. Sift the flour and cocoa powder into the bowl of an electric mixer. Add the sugar, eggs, softened butter and water together. Beat on low speed until the ingredients combine, the increase to high speed and beat for 4 minutes. Pour the cake batter into the springform tin.
  4. Check the oven is at the right temperature. Bake for 50 minutes or until a skewer comes out clean from the centre. Leave the cake to cool in the pan for 20 minutes, then turn onto a wire rack to fully cool.
  5. Prepare the strawberry cream. In a medium bowl using an electric mixer or whisk beat the cream and icing sugar together until thick. Stir through the diced strawberry pieces and vanilla extract. Refrigerate the cream until needed.
  6. Prepare the ganache. Add the finely chopped dark chocolate and butter together in a small bowl. Heat the bowl gently over the steam of boiling water until the chocolate and butter is fully melted. Stir occasionally. Allow to cool at room temperature.
  7. Prepare the strawberry jam filling. Mix the jam with liqueur in a small bowl.
Cake Assembly
  1. When the cake is completely cool cut any dome or lumps and bumps from the top of the cake. Carefully cut the cake horizontally into two layers. Place the bottom layer on your serving plate.
  2. To the bottom layer spread a generous amount of strawberry jam filling. Top the jam with the strawberry cream filling.
  3. Carefully place the top layer of the cake over the cream layer.
  4. Pour the chocolate ganache over the top of the cake and spread it to the edges. Sprinkle the top with white and dark chocolate flakes. Spread strawberry halves evenly around the edge of the cake. Can finish with an optional dusting of icing sugar.

Baking Tips

  • Keep the cake refrigerated. Best eaten within 24 hours
  • You can make your own chocolate flakes by grating some chocolate, or crushing some candy bars like the “Twirl” or Cadbury “Flake” bar. The white chocolate is only for effect if you want to remove that.
  • For an extra punch, brush some extra liqueur into the bottom cake layer before adding the jam.
COOKBOOK AVAILABLE ONLINE AT:

TheBookDepository.co.uk The Cake Bible (free worldwide shipping)

Amazon.co.uk The Cake Bible

Fishpond.com.au The Cake Bible (free AU and NZ shipping)

11 Comments

  1. Flower

    YAY!!! You’re back!!! I’ve been waiting for you!!!

    It’s such a NICE cake!!! I can’t wait to try and make it myself, my boyfriend LOVES strawberries hehe :)

    I wanna go to the Sunny Ridge Strawberry Farm too is it worth going?

    Keep up the great blog posts!

  2. Di @ Di-licious Cupcakes

    Those Strawberry Ninja tips are superb and I already have a couple of aces up my sleeve – enthusiastic young child (although maybe she’s a little TOO partial to strawberries) and a Tetris addict of a hubby. If only he could use those packing powers for good and load the dishwasher properly…….  Great looking cake! And you’ve motivated me to head down to Sunnybrae before the end of the school holidays.  Must get Rose’s book one of these days…..  :-)

  3. ALLVanilla

    Looks wonderful and a great read too. 

  4. Honey What's Cooking

    You have a lovely site here.. I really like the layout.
    In addition, your devil’s food cake looks scrumptious… great job! 
    Yes, dessert makes most of the “bad” go away.  :-)

  5. Cake Mistress

    Hiya,
    Aww shucks :) Sunny Ridge is worth going to if you’re visiting other places in the area as well. Once the strawberry picking is over, there’s a cafe inside and also the cellar door for Rebello Wines, their strawberry-based alcohol products. Let someone else drive that day :) :)

  6. Belly Rumbles

    Oh I could go a slice of that now, we have nothing yummy in the household and I have post 10pm munchies.

    I love you ninja strawberry picking tips.  May I add another one?  Make sure your little person is not colour blind or they won’t see the ripe red berries against the green leaves.  How do I know, Dad is colour blind and it is really amuzing watching strawberry hunt (I am such a bad daughter!)

  7. PencilKitchen

    you crack me up… that ninja thing is hilarious… 

  8. Cass @foodmyfriend

    I agree with your steps. Now I just need to compile my ninja strawberry picking army. My only problem with this cake is how do you stop eating it once you start?

  9. Spencer

    All these wonderful cakes and no invite to eat them! :(

  10. Deb

    Inspired story about picking strawberries! We have sun here in California, but our strawberry season is winding own. Your chocolate cake is irresistible with ganache, cream and lovely fresh strawberries!