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Devil's Food Cake Bakealong | Cupcake Jemma Classic

It’s the WEEKEND! What’s this? A Sunday upload? ‘How unusual’, you might be thinking. Well get used to it because there’s going to be more of these! Every other Sunday, I’m going to be showing you a classic cake or bake that is perfect for the weekend and you can bake along with me as you watch the video. Hopefully you already have your ingredients ready (if not don’t worry, just go get them and watch this video in your own time).

Ingredients for 3 layer x 7″ cake or 2 layer 8″ cake
(or 2 layer 7″ cake the measurements are in brackets), filled and iced all over…

100ml double cream (75ml)
175g butter (130g)
225g 55% chocolate (170g) I like Guittard chocolate
decent pinch salt (slightly smaller pinch!)

75g cocoa powder (50g)
150g light brown sugar (100g)
1tsp vanilla (1/2 tsp)
375ml boiling water (250g)

200g butter (135g)
225g caster sugar (150g)
3 eggs (2)
335g plain flour (225g)
1 tsp baking powder (scant 3/4 tsp)
1 tsp baking soda (scant 3/4 tsp)

#cupcakejemmabakes #devilsfoodcake #bestchocolatecake


MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies


Crumbs & Doilies
1 Kingly Court



  1. Sylvia Park says:

    Hi jemma what if i don't have enough cocoa for the recipe? Can i use coveture chocolate instead?

  2. explorer998 says:

    Hello Jemma! i was trying to do your recipe on the Devils Food Cake but when I mixed everything (following all the instructions) it wasn’t as “liquidy” the mixture i thought it’s gonna be. I’m not sure if you will be able to pinpoint what’s wrong? I’m a big big fan of yours! Hopefully to visit your shop when this Corona is over. More videos to upload soon and can’t wait to see and learn from them. xx

  3. anum sikander says:

    Hi jemma great one.. Thanks 😘 can u plz tell the temperature of oven without fan in it?

  4. J B says:

    Hi Jemma. I'm making this right now and yet again I have a dome in the middle and thin round the edges. Iv been told its because the oven is to hot. Iv follow your recipe to the letter. The only way I get an even rise is wen I use baking belts. Iv got a thermometer as u advised in your early vids. But i cant get an even rise what ever u do 😕😕😕 Jude x

  5. Ragheda Ibra says:

    Hi Jemma, I made the cake I followed all the instructions and it turns out great, but it is not holding together and it is crumbling apart. What did I do wrong? Thank you!

  6. Queen Cleo says:

    A great recipe as always Jemma!!  I don't want to sound stupid, but I have 2 questions if you don't mind me asking…
    Firstly, I've always wondered what the difference is between a chocolate cake and a devil's food cake.
    Secondly, I see over and over again in chocolate cake recipes (in this recipe too) the use of boiling water.  Why is that?Thanks very much!

  7. itsme_elu523 Zap says:

    My Ganache turns out to be too liquidly ;(

  8. R a says:

    What's the difference between a devils food cake and a normal cake?
    Also is this a sponge cake?

  9. Frances Hosking says:

    Hi Jemma, I made this before and the ganache turned out perfectly but this time it split. Is there anything you can do once it has split?

  10. kimmy8729 says:

    I am making a chocolate cake for friends bday but will it be alright to be kepted in the fridge for 2 days before it get eaten

  11. Julie Peres says:

    Can I ask what brand your tins are? They seem super practical! Can’t wait to bake this cake for Easter♥️

  12. Mynn S05 says:

    Hi Jemma!😍Awesome!! I love It!!👍🏻🤩 Can I use cake flour instead of plain flour?

  13. Pat Timlin says:

    Hint: if you don’t have a decorating turntable, you can borrrow the “wheels” under the turntable in your microwave (assuming yours has one!). Place them on your counter, pop your cakeboard or plate on top, and hey presto – instant turntable!

  14. Bibi Aaisha says:

    Hi Jemma can I enquire as to what brand of cocoa do you use

  15. Kelly Hurley says:

    Hi Gemma, can you please help me round off the US cup measure for the Heavy Cream and Boiling Water? I'm getting 3.3814 ounces heavy cream and 1.58503 cups boiling water, with the conversion table I found online. Thanks for all the wonderful things you make. Stay safe!

  16. MissLusiP says:

    My ganache is as runny as it was when it was hot 😐😐😐 any suggestions, anyone? 😭😭😭

  17. Viena Hut says:

    I made it this Tuesday and it was success! So happy with the cake it self, moist, soft crumb, and super super chocolatey. Oh by the way, i added a tsp of instant coffee and it intesify the flavor! Love ya Jemma and team.
    Kisses from Indonesiaaaa

  18. Mitchell Robless says:


  19. Ahmad Kamal says:

    I m not a sweet tooth person, could I lessen the amount of sugar ie instead of 225gm to 150gm instead

  20. Ius and The Foods says:

    Did u wait the cocoa mixture till warm/completely cool?

  21. Linda Schiffer says:

    Can I add sugar to ganache frosting? My granddaughters say it’s not sweet enough. Thanks!

  22. Christine Griffiths says:

    Can I use 75% chocolate for the ganache

  23. Lily Hardy says:

    Does this cake need to be baked at 170 degrees fan assisted or would it need to be 150 degrees fan assisted?

  24. Amy Chang says:

    Hi Jemma, I've trial baked the chocolate sponges without the ganache yesterday. They were so tasty. I wanna make this cake for my daughter as her birthday cake. If I need it on Sunday, is it best that I make it on Saturday or Sunday? How do I keep the cake? Will the ganache melt at room temperature or will it become dry if I put it in the fridge?

  25. Adaora Opara says:

    Wow! Amazing recipe next chocolate cake ever!!!

  26. Alicia says:

    Hi. How is this chocolate cake sponge different from your truffle chocolate cake sponge? Which is richer and denser?

  27. Treva Sizemore says:

    Jemma I am in the USA & moved all over many states most of my life. Living in Las Vegas Nv now. I can not tell you how much it means to me to be able to you tube you & your clan🥰💖💜 I was diagnosed with pancreatic cancer stage 4 on my husband’s birthday 2018 & am so thankful it is slow growing. I have always wanted to have a business like yours, but unfortunately life went on & now not an option. I also have some other health problems that make it hard to stand in one spot very long at all. My husband is taking great care of me as he always has, or else 😂 we are planning another move the last one back to the midwest where we are from. The home there has a magnificent kitchen & am looking so forward to start with some of the easy things then who knows! One of my husbands favorite things is pumpkin cupcakes with cream cheese icing, wonder if you have a recipe for that? Stay healthy never forget to laugh & always make sure you to forget the pain💖💜🥰

  28. Lorna Ramsay says:

    Hi what if the cakes break like mine did

  29. Oksana Minnikova says:

    That's so nice Jemma . I like the idea butter and chocolate chips ' I have never tried that . Thank you.

  30. Karen Brolls says:

    Karen brolls 😀🧇👨‍🍳

  31. lygasale says:

    Hi jemma.. i really like your cakes, cupcakes cookies recipes.. but i find it hard to make because I don't have a weighing scale. Can you pls add the measurements in cups ? Thank you!

  32. Alice Johnson says:

    Do you think you could do a pudding recepie or a cookie dough recepie? Xx

  33. Nazakat Ali says:

    Hi.. omg this is amazing! I had a question. Once I've made this Beautiful cake after refrigeration can I cover it with vanilla buttercream on top?

  34. B l u e B e r r y's says:

    Y u m

  35. Rachelle Agnes Baculi says:

    More!!! 😍

  36. melanie anna-mania green says:

    as always a candid display of your culinary genius!

  37. Sai says:

    Can you share a really moist chocolate cake recipe please as i would want to bake for my daughter's bday

  38. Kristy Haseley says:

    Could this recipe be used under fondant?

  39. Piper ALCOTT says:

    Can you make a marshmallow recipe

  40. Farah Aidil Fitri says:

    Its quite similar to what my grandma called a Chocolate Mirror Cale.

  41. TheMistyjade1 says:

    Hi Jemma I made this only found my cakes was hard on the top and sides can you help please

  42. Escala Adventures says:

    Hi Jemma. Kindly do a review of Puratos products. Thank you! From the Philippines 🤍

  43. Lamiya Mekkaoui says:

    I tried this recipe, the texture is nice but please add salt! Either use salted butter or as it as salt as you can definitely tell the difference between a salted and unsalted cake! 🙂

  44. S. A says:

    My cakes are in the oven and I'm exciteeed

  45. Phume Mqadi says:

    We don't add sugar on the frosting?

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