Elizabeth’s Decadent Devil Cake Recipe
Chocolatey, gooey devil cake loaded with caramel, chocolate, and toffee crumbles. Topped with the same plus homemade whipped topping.
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Ingredients
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Cake
Filling
Whipped Topping
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- 5
Add Boiling Water
Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
- 6
Bake the Cake
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Assembling the Cake
- 8
Prepare the Filling
Once the cakes are cool, place one layer on a serving plate. Spread half of the caramel sauce over the top, followed by half of the chocolate chips and half of the toffee crumbles.
- 9
Layer the Cakes
Place the second cake layer on top and repeat the filling process with the remaining caramel sauce, chocolate chips, and toffee crumbles.
Whipped Topping
- 10
Make the Whipped Cream
In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.
- 11
Top the Cake
Spread the whipped topping over the assembled cake, ensuring to cover the sides and top evenly.
Final Touches
- 12
Garnish the Cake
Finish by sprinkling any remaining chocolate chips and toffee crumbles on top of the whipped cream for an extra touch.
- 13
Serve and Enjoy
Slice the cake and serve immediately. Enjoy the rich, decadent flavors!
