Mini Devil’s Food Cakes | DonalSkehan.com
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Mini Devil’s Food Cakes

February 23

Cute little individual cakes are always going to go down a storm for a special occasion and these ones are particularly easy to make. Any extra cake cuttings could be used to make cake pops if you don’t want to see them go to waste.

  • serves Serves 2
  • time 1 hour


  1. 1. Preheat the oven to 180°C(fan)/390°f/gas mark 6. Grease and line two 20cm round tins.
  2. 2. Sieve the flour, cocoa, espresso powder and baking soda into a bowl. Add the sugar and mix well. Make a well in the centre and add the eggs, oil, milk and golden syrup. Beat well with a whisk until smooth.
  3. 3. Divide the mixture into the two tins and bake for 25 – 30 minutes until risen and firm to the touch. Remove the cake from the oven and leave to cool quite a bit before turning out onto a cooling rack to cool completely.
  4. 4. Arrange the cake rounds on a board and using a 5cm cookie cutter, cut 6 rounds from each cake layer to give you 12 in total.
  5. 5. When the cake has cooled, prepare the frosting. Melt the chocolate in a glass bowl over a saucepan of barely simmering water. Remove and stir through the sour cream until completely smooth. This will set quickly so use it straight away.
  6. 6. Divide the frosting between all of the 5cm rounds, spreading to cover the top of each round. Assemble each cake with 2 layers and garnish with some berries, hazelnuts, cornflower petals and sea salt. Serve alongside any remaining berries.


200g self raising flour

4 tbsp best quality dark cocoa powder

1 tsp espresso powder

1 tsp baking soda

150g caster sugar

3 eggs, beaten

150ml  sunflower oil

150ml semi skimmed milk

2 Tbsp golden syrup

For the frosting:

400g milk chocolate

250g sour cream

To serve & garnish:

125g raspberries 

125g blueberries 

50g hazelnuts, toasted and chopped 

Dried cornflower petals 

Sea salt flakes