Devil's Chocolate Cake with Peanut Butter & Jam
Makes a 7-inch / 8-inch cake
Devil's Chocolate Cake
  • 115 grams unsalted butter, at room temperature (1/2 cup)
  • 115 grams caster sugar (1/2 cup)
  • 200 grams brown sugar (1 cup)
  • 250 grams all-purpose flour (2 cups)
  • 60 grams good quality cocoa powder, like Varlhona (1/2 cup)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon table salt (1/4 teaspoon coarse salt)
  • 1 teaspoon vanilla extract
  • 375 ml full-fat milk, at room temperature (1½ cups)
  • 2 large eggs
Strawberry Jam
  • 125 grams strawberries, hulled and chopped / mashed / pureed
  • 55 to 115 grams caster sugar (1/4 to ½ cup)
  • 1 tablespoon lemon / lime juice, more if desired
Peanut Butter Frosting
  • 225 grams unsalted butter, at room temperature (1 cup)
  • 225 grams peanut butter (1 cup)
  • 165 to 185 grams icing sugar, sifted (1⅓ to 1½ cups)
  • ½ teaspoon table salt, more if desired
  • 1 Devil's Chocolate Cake
  • 1 Strawberry Jam (2 if you are making a 3-layer cake)
  • 1 Peanut Butter Frosting
  • Chopped peanuts, toasted and cooled completely
  • Melted chocolate, put into a small piping bag
Devil's Chocolate Cake
  1. Preheat oven to 175 degrees Celsius. Grease a 7-inch square tin with butter and line the bottom with parchment paper. Set aside.
  2. In a large mixing bowl measure the unsalted butter, caster sugar and brown sugar. Sift in all-purpose flour, cocoa powder, baking soda, baking powder and salt. Add in vanilla extract and milk. Using an electric mixer, mix the mixture on low for 1 minute, then turn the speed up to high and beat for 2 minutes.
  3. Add in the 2 eggs and continue to beat on high for another minute.
  4. Transfer the batter to the cake tin and bang the tin twice on the table counter to release excess air bubbles. Bake for 50 minutes to 1 hour until a skewer inserted into the centre comes out clean. Do tent the cake midway through baking if you found the top on the verge of getting burnt (I tented mine after 40 minutes).
  5. Let the cake cool completely on the cake tin. Invert the cake out and split the cake into 2 or 3 layers, as desired.
Strawberry Jam
  1. Toss strawberries and caster sugar in a large bowl and set aside in a cool place for 1 hour.
  2. Transfer the strawberries and the juice to a medium pot. Turn the heat up to high and, stirring frequently, bring the strawberries to a rolling boil on high heat. Continue to stir and boil the strawberries until it is syrupy, skimming off the scum.
  3. Remove from heat and stir in lemon or lime juice, adding more if desired. Let cool completely. Spoon out a couple of tablespoons of the strawberry syrup (without the strawberry bits) and set aside.
Peanut Butter Frosting
  1. Cream butter and peanut butter in a large mixing bowl until mixed together. Add in the icing sugar and salt and beat until light, fluffy and creamy. Taste and add more icing sugar and/or salt if desired.
  1. For a 2-layer cake: Lay the first cake layer on a cake board and brush the top with reserved strawberry syrup. Plop ⅓ of the peanut butter frosting on top and spread it evenly. Spoon strawberry jam all over.
  2. Brush one side of the second cake layer with strawberry syrup. Place the cake layer, syrup-side down. Brush the top with more strawberry syrup. Frost with remaining peanut butter frosting.
  3. For a 3-layer cake: Do the same as the 2-layer cake, except to fill the cake with only ¼ of the peanut butter frosting, and do remember to double the strawberry jam recipe!
  4. Decorating: Coat the sides of the cake with toasted and cooled chopped peanuts or you can pipe decorations using reserved peanut butter frosting. Melt a little chocolate and pipe in a zig-zag pattern over the cake.
Naggy Notes
- Cake adapted from Cupcake Bakeshop by Chockylit
- Jam adapted from one of the many TV cooking shows I've watched...
- Frosting adapted from Fifteen Spatulas
Recipe by Foodie Baker at