Devil’s Cake

Recipe created by Chef Praveen Ram

There is no better sin, really!

Recipe Ingredients

Ingredient Weight
For the sponge:
Pillsbury™ Egg Free Chocolate Premix 700 g
Pillsbury™ Egg Free Brownie Mix 300 g
Water 540 g
Oil 30 g
Unsalted Butter 30 g
For the Chocolate Truffle:
Dark Chocolate 250 g
Fresh Cream 250 g
Hazelnut Praline Paste (Optional) 50 g
Grated Chocolate (For layering) 50 g


For the sponge:
  1. Add water and both the mixes to a bowl and mix at speed 1 using a flat blade for 1-2 minutes.
  2. Scrape the sides of the bowl and mix again at speed 2 for another minute.
  3. Now, add oil and mix again at speed 1 for a minute.
  4. Pour this batter in the cake mould.
  5. Bake at: 170° C
  6. Bake for: 30-35 minutes
For the Chocolate Truffle:
  1. Heat the cream in a pan.
  2. Once it’s about to boil, pour in the chocolate and mix well.
  3. Now add the hazelnut paste and mix them well.
  4. Allow the truffle to cool.
  5. Assemble the cake with the devil sponge and truffle into 3 layers by adding the grated chocolate in between the layers.
  6. Cover the cake with the remaining truffle and garnish with chocolate flakes.