1 Devil's Food Cake with Nutella Frosting - Simply Delicious! Recipe | Riot of Flavours
Birthday Cake Chocolate Desserts HomeCooked

Devil’s Food Cake with Nutella Frosting

October 9, 2013

I just love baking birthday cakes! The amount of love and work that goes into making something for someone who is celebrating a special day is unparalleled. It was my office friend Rashmi’s birthday last week; so, I decided to bake one for her.

I have a tried and trusted chocolate cake recipe by Rachel Allen that I’d posted here earlier. But, I wanted to try something new. So, after sifting through the loads of recipes that I’ve saved in a folder on my email, I came across a recipe for Devil’s Food Cake by Dorie Greenspan. And, instantly I knew this is what I was going to bake.

The recipe is quite simple and direct. The batter undergoes such beautiful transformations as you keep adding the ingredients in – sometimes it looks curdled, sometimes its dry and towards the end, the batter is almost liquid gold! And, then when it rises in the oven and comes out all warm, it is as soft as pillow! I usually don’t prefer frosting on cakes, but since it was a birthday, I used regular, good ol’ Nutella to spread across the surface of the cake – and if I may say so myself, it was yummy.

I wasn’t going to post this up because my picture was just one taken through my phone, but on popular demand, here it is!

Print Recipe
Devil's Food Cake with Nutella Frosting
The spongiest chocolate cake ever... (Adapted from Baking from My Home to Yours by Dorie Greenspan)
Course dessert
Prep Time 30 minutes
Cook Time 30 minutes
Course dessert
Prep Time 30 minutes
Cook Time 30 minutes
  1. Preheat your oven to 180 C and prepare the baking tins.
  2. Sift together the flour, cocoa, baking soda, baking powder and salt.
  3. In a bowl, whip the butter until soft and creamy.
  4. Add the sugar(s) and continue to beat for another three minutes.
  5. Add the eggs one by one, beating for 1 minute after each addition.
  6. Beat in the vanilla. At this point, the mixture may look curdled, but that's okay.
  7. Now slowly mix in the melted chocolate.
  8. When it is fully incorporated, add the dry ingredients alternately with the buttermilk, in 3:2 proportions (begin and end with the dry ingredients); mix only until the ingredients disappear into the batter.
  9. At this point, the batter will be thick, like frosting.
  10. Now, slowly mix in the boiling water, which will thin the batter considerably - almost like dosa batter.
  11. Finally, stir in the chopped chocolate.
  12. Bake for 25 to 30 minutes. When fully baked, the cakes will be springy to touch and a thin knife inserted into the centers will come out clean.
  13. Cool for sometime, before unmoulding and if you are frosting it, ensure it is completely cool. I used pure Nutella; try and whip it for a smoother consistency.
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  • Sneha October 10, 2013 at 05:47

    Oh my god!!! Drooling on my keypad now! If only I was one motivated baker, I’d have tried this. Btw, *ahem* my birthday is like 2 months away okay. Just FYI :pSo proud of your posts and efforts Shanti! 🙂

  • Shanti October 10, 2013 at 05:53

    Lol! Thanks Sneh! I got the hint *wink* *wink* xoxo

  • Yeshi November 26, 2013 at 07:37

    Looks absolutely delicious. I love rustic frosting way more than fancy patterns!

  • Shanti November 26, 2013 at 09:11

    Thanks Yeshi! Me too! Btw waiting for your brutally honest feedback 😀

  • mrkk08 January 9, 2015 at 11:08

    Oh my goodness, this looks delicious! I’m definitely making this! thanks for sharing!A.Ihjaz Ahmad

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