Cointreau Devil’s food cake

So this weekend I felt like chocolate.  I had a funny feeling that a simple chocolate bar wouldn’t quite cut it 🙂  I’ve been wanting to try a recipe for Devil’s food cake for a while now, but decided that I would add the awesomeness that is Cointreau.  Chocolate and orange is a classic combination…I’m thinking I need to find somewhere that does a chocolate orange martini.  Yum 🙂




The cake batter itself in this recipe is very runny, but don’t panic!  It produces a lovely moist cake, which coupled with the frosting is a chocolate lovers dream 🙂

Ingredients (for cake):

  • 50g sifted cocoa powder
  • 100g dark muscovado sugar
  • 250ml boiling water
  • 125g soft unsalted butter
  • Grated rind of 1 orange
  • 150g caster sugar
  • 225g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 tsp vanilla extract
  • 2 medium eggs
  • 1 capful (around 15ml) of Cointreau

Ingredients (for frosting):

  • 125ml water
  • 30g dark muscovado sugar
  • 175g unsalted butter
  • 150g dark chocolate, chopped
  • 150g orange milk chocolate, chopped
  • Few drops of Cointreau (not too much, otherwise the frosting will be too soft)


  1. Preheat the oven to 180C/Gas 4.  Grease and base line 2 loose bottom sandwich tins (8 inch)
  2. Put the cocoa and muscovado sugar into a jug and pour in the boiling water over.  Stir to dissolve the sugar and cocoa and leave to cool for a few minutes.  When cooled (after you have made the rest of the cake batter) stir in the Cointreau.
  3. Cream the butter, sugar, vanilla and orange rind together.  Mix the flour, baking powder and bicarb together in a separate bowl
  4. Beat in one egg to the creamed mixture with a spoonful of the dry ingredients.  Beat in the 2nd egg.
  5. Fold in the rest of the dry ingredients and then mix in the cocoa, sugar and water mixture
  6. Divide the cake batter between the two tins and bake for around 30 minutes, or until a cake skewer comes out clean
  7. Whilst the cakes are baking, start the frosting.  Melt together the butter, sugar and water gently, then bring to the boil
  8. When the mixture beings to boil, take off the heat and add the chocolate and Cointreau.  Swirl the pan so the chocolate melts, then whisk together until you have a smooth mixture.  It will look like it’s gone wrong, but keep mixing and don’t be afraid! 🙂
  9. Leave the frosting to cool and thicken for around an hour before decorating the cake.  Spread 1/3 of the frosting in the middle of the cake and sandwich together.  Spread the rest of the frosting over the whole cake and leave frosting to set (the frosting will never get completely hard)

Adapted from ‘Nigella Kitchen’


8 thoughts on “Cointreau Devil’s food cake

  1. Wow, this looks really, really tasty! Definitely have to try this one!
    Just one thing: I’m really sorry, but…have I gone blind? Where is the Cointreau in this recipe? Am I serving it alongside the cake, does it only figure into the recipe in terms of the orange flavor? 🙂

  2. Noooo, of course not! That would be so unprofessional. 😉
    One shot for the cake, one for the baker. One shot for the cake, one for the baker. That would make for a fun afternoon but also some really shaky pictures. 🙂

    • Haha! That puts me in mind of the ‘Jonathan Ross Show’ on last night…he interviewed Justin Timberlake and they both played mini golf interspersed with shots of tequila!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s