Author Notes: Chocolate devil’s food cake with ganache frosting —Oh Sweet Day!
Makes: one 8-inch 3-layer cake
Ingredients
Chocolate devil's food cake
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3
cups cake flour
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2
teaspoons baking powder
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1
teaspoon baking soda
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1/2
teaspoon salt
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1/2
cup boiling water
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3/4
cup cocoa powder
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1 1/2
cups unsalted butter, room temp
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2
cups packed light brown sugar
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4
pieces large egg, room temp
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1
cup buttermilk, room temp
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1
tablespoon vanilla extract
Ganache frosting
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300
grams dark chocolate, cut into small chunks
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1
cup heavy cream
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1
tablespoon corn syrup
Directions
- Preheat oven to 350F. Grease three 8-inch round cake pans, and line the bottoms with parchment paper.
- In a large bowl, whisk the flour, baking powder, baking soda and salt.
- In another bowl, whisk the boiling water and cocoa powder until smooth.
- Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in buttermilk and vanilla extract.
- Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.
- Divide the batter and pour into the prepared pans, smoothing the surface with a spatula. Bake 20 to 25 minutes or until a toothpick inserted into the cake comes out clean.
- Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack. Cool completely before frosting.
- To prepare ganache, place the chocolate, heavy cream and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes. Remove bowl from heat.
- To assemble the cake, place one cake layer on your serving plate and spread with 1/2 cup ganache. Place another cake layer on top, and gently press down a little bit. Spread with another 1/2 cup frosting. Place the last layer of cake on top.
- Pour ganache over the top and sides of the cakes. Use a spatula to even out the ganache on the cake. Use a spoon to create swoops and peaks.