Devil’s Food Cake

Rating: 3.95 / 5.00 (43 Votes)

Total time: 45 min

For the dough:

For the coconut filling:

For the jelly filling:

For the pudding filling:

For the chocolate icing:


For the devil’s food cake, first beat the margarine and sugar heartily, stir well with the eggs. Sift flour, cocoa and add with the baking powder. Stir everything together to form a very creamy batter. Line a baking sheet with parchment paper. Fold a high edge on the open side. Brush the batter all over until smooth and bake at a good medium heat (180-200 °C) for 10-15 minutes. Turn out hot onto a cake lid and peel off the paper. Cool.

Spread all the following fillings on the smooth bottom of the pastry in order.

Whip the egg whites until creamy (not stiff!), stir in the sifted confectioners’ sugar and shredded coconut. Melt the coconut oil, let it cool a tiny bit and gently fold it in. Spread this flowery white coconut mixture on top of the dark batter.

Cook jelly with 700 ml water (reduced amount of water!) according to instructions and carefully spread on the coconut mass just before it gels. Allow to set.

Make a stiff custard (reduced amount of milk!) and let cool. Beat butter until creamy and add pudding by the tablespoonful. Stir. Spread the buttercream thinly over the set Jell-O.

For the chocolate frosting, melt the chocolate in a water bath, add the melted coconut oil and the oil. Stir well. Carefully coat the buttercream, which should be as cool and firm as possible. The devil’s food cake is ready.

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