Devi's Food Cake

Devi's Food Cake

For the cake layers


115 gr cocoa powder
285 gr AP flour
1 tsp baking powder
1/4 tsp baking soda
170 gr butter at room temperature
550 gr sugar
1 tsp salt
3 tbsp olive oil
5 eggs
2 egg yolks
300 ml buttermilk


  1. Preheat the oven at 180C. Butter and lightly flour the bottom and sides of two 23 cm cake pans. Line the bottom of each pan with parchment paper.
  2. Sift together the cocoa, flour, baking powder and baking soda.
  3. In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar and salt on medium speed for 1 minute.
  4. Add the egg and egg yolks one at a time.
  5. With the mixer on low speed, add the flour mixture in 3 equal parts alternating with the buttermilk.
  6. Divide the cake batter evenly between the prepared cake pans and bake for 30-35 minutes.
  7. While the cakes are baking, prepare the chocolate filling.

For the chocolate filling


140 gr bittersweet chocolate
270 ml cream
255 ml whole milk
150 gr sugar
25 gr cocoa powder
2 tbsp cornstarch
1/4 tsp salt
60 gr butter at room temperature


  1. Melt the chocolate over a bain-marie. Set aside.
  2. Heat the cream and milk over medium heat.
  3. In a separate bowl, whisk together the sugar, cocoa, cornstarch and salt.
  4. When the milk and cream are just under a boil, pour half into the sugar mixture and whisk until smooth.
  5. Pour the mixture over the remaining milk and cream, continually whisking until it thickens, about 3 minutes.
  6. Let cool but not cold, roughly 15 minutes. Whisk in the butter, cover and refrigerate for 2 hours till set.
  7. Prepare the ganache frosting.

For the ganache frosting


225 gr bittersweet chocolate
240 ml heavy cream
100 gr sugar
140 gr butter at room temperature
130 gr caramel sauce. You can find the recipe in the Lemon Meringue Cake.


  1. Melt the chocolate over a bain-marie. Set aside.
  2. Heat the cream and sugar in a saucepan until hot. Pour over the melted chocolate and whisk till smooth.
  3. Add the butter and mix till incorporated.
  4. Transfer to an airtight container and chill for 6 hours or overnight.

Assembling the cake

  1. When the cakes are cool, unmold and cut in half each with a serrated knife. You will have four equal layers.
  2. Transfer one layer to a serving plate. Using an offset spatula, spread the caramel sauce evenly. Spread a thin layer of chocolate filling.
  3. Top with the second layer and repeat till you reach the fourth layer.
  4. Refrigerate the cake for 1 to 2 hours minimum.
  5. Remove the cake from the refrigerator. Frost top and sides with the ganache using an offset spatula.
  6. Serve at room temperature. 

You can find all my favourite kitchen tools in my Amazon storefront.

Recipe video from IGTV here

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