Chocolate Cake (Venom cake) is a mouth-watering chocolate cake with cocoa nibs. Covered in chocolate ganache, soft and extremely tasty. The original recipe is called Nana’s Devil Food Cake on Reddit. I found so many amazing pictures of this cake on Pinterest that I simply had to try it. I made a few little changes to the recipe but the cake looks fantastic just like the other Nana’s Devil’s Food Cakes on Pinterest. In this case, I call it a Venom cake because of the small incident that occurred during the process of baking…
INGREDIENTS:
Cake
- 260 g cake flour
- 1 tsp salt
- 3 tsps baking powder
- 70 g black cocoa powder plus extra for baking tin
- 300 g regular white sugar
- 100 g brown sugar
- 250 ml oil
- 230 ml full fat milk room temperature
- 1 cup of warm coffee
- 2 eggs room temperature
- 1 egg yolk room temperature
- 2 tsps vanilla extract
Chocolate ganache
- 120 g milk chocolate
- 85 ml heavy whipping cream
- chocolate nibs on top
Chocolate cake (Venom cake) is delicious. I understand why people LOVE IT and are obsessed with the recipe. It reminds me of Slovak bábovka, also baked with basically the same ingredients. The soft fluffy consistency is very similar to this typical Slovak dessert.
The Nana’s Devil Food Cake got popular in the Reddit community. People in the comments were amazed that the same amount of ingredients are used in their family chocolate cake recipes. Well, it looks like they all were using the same cookbooks (no offense). And I had to try it, but with small changes to the recipe.
LOOking for different recipes? Try these:
vENOM CAKE LOOKS LIKE VENOM, FOR REAL
This chocolate cake pretty much looks like Venom. Especially the black batter. And not only that, it’s evil as well.
The morning I decided to try this recipe, I went to the grocery store to buy black cocoa powder. I came back home, whisked the ingredients, and poured the batter into the baking tin. I put the dirty bowl I used for mixing into the sink. I turned around and.. the black batter was LEAKING from the baking tin literally EVERYWHERE. My WHITE kitchen cabinets were black. Everything was black. My dog was black because she used a chance to lick the batter from the floor.
So I very quickly grabbed a baking tin and poured the remaining batter back into the bowl. The thing is, the dirty sink water got into the bowl so now the black batter was mixed with dirty stinky water from the sink.
Long story short, I went to the grocery store AGAIN and made the cake AGAIN. And you know what? The outcome was INCREDIBLE. I wasn’t even mad anymore. The cake is the chef’s kiss. I really really really recommend you to try this recipe. You won’t regret it! try
WHAT SHOULD YOU KNOW BEFORE BAKING THIS CAKE?
Room temperature ingredients – always use room temperature ingredients when baking. The ingredients can be easily whipped and the consistency of the cake will be softer and more fluffy. You can also avoid any lumps in the batter.
Sift the flour and cocoa – this cake is like a cloud, very soft. I recommend sifting the dry ingredients for this cake to reach that soft consistency and avoid the lumps.
Use the aluminum foil – if you have a baking tin that consists of more than 1 piece, use the aluminum foil. This piece of foil can prevent the batter from leaking. And you WANT TO AVOID THAT.
If you don’t have black cocoa, use regular cocoa – it’s not a big deal, I just liked the black color.
if you decide to make this chocolate Venom cake, let me know on Instagram or Tiktok. I love seeing your pics or videos. Or just send me a message ❤️
VIDEO RECIPE FOR BASQUE BURNT CAKE ON TIKTOK
Chocolate cake (Venom cake)
Ingredients
Cake
- 260 g cake flour
- 1 tsp salt
- 3 tsps baking powder
- 70 g black cocoa powder plus extra for baking tin
- 300 g regular white sugar
- 100 g brown sugar
- 250 ml oil
- 230 ml full fat milk room temperature
- 1 cup of warm coffee
- 2 eggs room temperature
- 1 egg yolk room temperature
- 2 tsps vanilla extract
Chocolate ganache
- 120 g milk chocolate
- 85 ml heavy whipping cream
- chocolate nibs on top
Instructions
- Preheat the oven to 180°C. Prepare the baking tin by greasing the sides with butter and covering them in black cocoa powder.
- Into a one bowl sift the flour, salt, cocoa powder, baking powder, sugars. Make sure there are no lumps.
- In another bowl whip the oil, milk, vanilla extract, coffee, eggs, and egg yolk. Once everything is well whipped, add the dry ingredients and mix well.
- The batter is extra watery, so it can leak. If you have a baking tin that must be put together, I recommend using the aluminum foil and covering the places so it doesn't leave the baking tin.
- Bake for 40-45 minutes or until the toothpick comes out clean. Let the cake cool in the baking tin.
- For the chocolate ganache – chop the chocolate. Add chocolate to the heavy whipping cream and put it into the microwave for a few minutes (keep your eyes on it, so it doesn't burn). When the chocolate starts melting, mix the mixture with a fork until it gets thick.
- If you don't use the microwave, add chopped chocolate to the heavy whipping cream and cook on low heat until the chocolate is melted. Stir continuously until it gets thick. Turn the heat off.
- When the ganache is ready, let it cool in the window and then cover the cake. Sprinkle some cocoa nibs on top.
[…] can also try my other favorite desserts: Basque Burnt Cake, my simple Chocolate Cake I love calling Venom Cake haha, and TikTok famous Lotus Fluffy […]