Devils Food Cake with Chocolate Ganache
Calories: 46
Adjust Servings Here: 9 Servings
Description
Experience the deep and velvety flavor of Devil's Food Cake with the perfect balance of cocoa and sweetness. Known for its dark, moist crumb and intense chocolate flavor, this cake is a chocolate lover's dream.
Ingredients
Cake Batter
- 250 grams (2 cups) All-Purpose flour
- 1½ tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Kosher salt
- 240 ml (1 cup) Boiling water or brewed coffee
- 80 grams (1 cup) Cocoa powder unsweetened Dutch processed
- 86 grams (3 oz) Dark Chocolate
- 1 tbsp Instant coffee optional
- 170 grams (120 ml) Unsalted Butter room temperature
- 200 grams (2 cups) Granulated sugar white or brown
- 220 grams Light brown sugar
- 3 large Eggs
- 240 ml (1 cup) Buttermilk
- 2 tsp Vanilla extract
Chocolate ganache
- 600 grams (21 oz) Chocolate dark, semi-sweet, bittersweet
- 500 grams (2 cups) Heavy cream
- 2 tbsp Unsalted Butter
- 2 tbsp Light corn syrup
- 1 tsp Vanilla extract
Instructions
Devil's food cake
- Prepare the pans – Preheat the oven to 180°C / 350°F. Grease and line 3 x 7-inch round cake pans or 2 x 9-inch round cake pans with parchment paper.
- Bloom the chocolate – In a heatproof bowl, combine the chopped dark chocolate, cocoa powder, and coffee. Pour the hot water over the mixture and whisk until smooth and glossy. Set aside to cool to room temperature. The mixture will look thin at first — that’s normal..240 ml Boiling water , 80 grams Cocoa powder, 86 grams Dark Chocolate , 1 tbsp Instant coffee
- Cream the butter and sugars – In a large bowl, beat the butter with the white and brown sugar until lighter in color and slightly fluffy.170 grams Unsalted Butter, 200 grams Granulated sugar, 220 grams Light brown sugar
- Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed.3 large Eggs
- Add dry ingredients and buttermilk – Whisk together the flour, baking soda, baking powder, and salt in a separate bowl. Add the dry ingredients to the butter mixture in two additions, alternating with the buttermilk and vanilla.250 grams All-Purpose flour, 1½ tsp Baking soda, 1 tsp Baking powder, 1 tsp Kosher salt, 240 ml Buttermilk , 2 tsp Vanilla extract
- Mix just until combined — do not overmix. Add the chocolate mixture. Pour in the cooled cocoa mixture and mix until fully incorporated. The batter will be slightly thin and glossy — this is exactly what you want.
- Bake – Divide the batter evenly between the prepared pans and smooth the tops. Bake until the centers spring back lightly when pressed and a toothpick inserted comes out with a few moist crumbs attached.
- Cool – Let cool in the pans briefly before transferring to a wire rack to cool completely before frosting.
Ganache
- Heat the heavy cream over medium heat in a medium saucepan until it just begins to simmer. Remove the saucepan from the heat and add the chopped chocolate. Let it sit for a minute to soften.600 grams Chocolate , 500 grams Heavy cream, 2 tbsp Light corn syrup , 1 tsp Vanilla extract, 2 tbsp Unsalted Butter
- Let the ganache cool to room temperature, stirring occasionally. It will thicken as it cools. Whip the ganache for 30 seconds (no more) to lighten it up.
Assemble
- Level - Place one cake layer on a serving plate or cake stand and level the top if necessary. You can moisten the cake layers with sugar syrup or coffee.
- Frost - Spread a layer of ganache over the top. Place the next cake layer on top, then add more frosting. Frost the top and sides of the cake with the remaining ganache. Pipe or decorate the cake as desired
- Set - Refrigerate the cake for about 30 minutes to set the ganache before serving.
- Pipe any additional frosting on the cake as well as around the bottom edge.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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