It was half past midnight. V and me were getting back home chitchatting happily about the eventful Loyolites’ meet. Suddenly I came across a pretty looking box sitting at the back seat of my car.I reached out for my mobile, searched the name Shobhna and queried, “hey, is this box yours? shall I just come across and give it back to you?”
“Don’t do it Bharathy, it’s for you. Open and enjoy,” came the reply.
“I thought she left it behind while getting dropped” I explained to my better half.
Shobhna, one of my dearest pals among V’s friends’ wives, had come down with Sudhakar, her lively n cheerful hubby for the Loyolites’ meet from Kodai.
Back home, I couldn’t wait to open the cute box.
Yaaoo!! The Rich Moist Devil’s Own Chocolate Cake!!
I squealed in delight! Believe me or not, I found licking my fingers clean after finishing half of it within a minute with a heavy burp, that too after the grand buffet dinner at the college meet.
It was the yummilicious Devil’s cake I’d ever had!
I called up Shobhana the next day for the recipe which she explained. The ingredients and the method sounded almost exactly like
Nigella’s Granma’s Devil’s Food Cake, except for the slight difference in measurements, addition of coffee powder and the frosting.
I baked the cake thrice ever since and it came out perfectly delicious every time I did!
Try it if you are a chocoholic; you will never fail and ultimately will be baking it again and again!
Devil’s Chocolate Cake to serve 6 regular people or 3 chocoholics 
Remember, you need 11 major ingredients to make the cake.
All purpose flour- 1 1/2 cups
Granulated sugar- 1 – 1 1/4 cup
Butter, softened- 1/2 cup (you may also use 1/4 cup butter + 1/4 cup oil)
Eggs- 2
Salt- a pinch
Baking powder- 1/4 tsp
Baking soda- 1 tsp
Vanilla essence- 1 tsp
Boiling water- 1 cup
Unsweetened cocoa powder- 1/2 cup ( I used Cadbury’s)
Coffee powder- 1/2 tsp
1. Boil a cup of water in a wide saucepan. Switch off the stove and dissolve coffee and cocoa powders well without any lumps. Keep aside to cool to room temperature.
2. Powder sugar. Sift the dry ingredients 3-4 times. (ie, flour + salt+ baking soda+ baking powder). Keep aside.
3. Position a rack in centre of the oven and pre-heat to 350 F/175 C. Grease and flour, two 8 inch cake pans.
4. In another wide n large bowl, beat butter until fluffy using an electric mixer and gradually add the powdered sugar. Beat in the eggs, one at a time; add the vanilla and beat again until light for a minute or two. Fold in the dry ingredients alternating with the cocoa mixture, beginning and ending with the dry ingredients.
5. Divide batter between the prepared pans, smoothing the tops. Bake for 25-30 minutes, until the tops spring back when lightly touched and a skewer inserted in the centre comes out with just a few crumbs clinging to it ( read it again, and it’s not like the usual cake test where the skewer has to come out neat n clean)
6. Do not over bake or the cakes will become dry and will lose that ‘touch’ of the Devil
7. Cool the pans on a wire rack.Run a knife around the edges to loosen from the pans and turn layers out on the rack, placing one upside down and the other right side up.
* For the Easy Chocolate Frosting: (makes 400 gms)
Butter, softened- 200 gms
Confectioners sugar- 150 gms
Unsweetened cocoa powder- 3 tablespoons
Vanilla- 1/2 tsp
Cream butter and sift in sugar and cocoa powder. Add vanilla and mix well until soft and creamy. You may add 3-4 tsps of milk little by little if you find the frosting too thick. Be careful or it may turn out to be runny.
* I never measure when it comes to frosting and the measurements above are approximate. I start with 100 gms/ half cup of butter, add 1/4-1/2 cup of sugar, 2 tbsps cocoa and proceed doing taste tests in between increasing the quantity, slowly. I avoid the addition of vanilla since contented with the ‘chocolatey home made butter’ flavored frosting.
To Frost the Cake:
1. Brush any loose crumbs from the layers and place one upside down on a serving plate. Spread with some of the frosting. Centre the remaining layer, right side up over the top.
2. Use remaining frosting to coat top and sides making decorative swirls around sides and over the top.
3. Chill to set frosting but return to room temperature before serving.
