The best delicious Devil's Food Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Devil's Food Cake recipe today!
Hello my friends, this Devil's Food Cake recipe will not disappoint, I promise! Made with simple ingredients, our Devil's Food Cake is amazingly delicious, and addictive, everyone will be asking for more Devil's Food Cake.
What Makes This Devil's Food Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Devil's Food Cake.
Ready to make this Devil's Food Cake Recipe? Let’s do it!
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-FOR THE CAKE-
2 1/4 c Cake flour
2 c Sugar
3/4 c Unsweetened cocoa powder
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
12 tb Unsalted butter; softened
-(11/2
; sticks)
4 lg Eggs
1 3/4 c Buttermilk
1 ts Vanilla extract
FOR THE CHOCOLATE GANACHE: 1 pound semi-sweet chocolate, chopped into small
pieces, or semi-sweet chocolate chips 2 cups heavy cream
TO MAKE THE CAKE: Preheat the oven to 350? F. Lightly butter two 10-inch
cake pans and line the bottoms with parchment paper. Sift together the
flour, sugar, cocoa, baking powder, baking soda, and salt. In a medium-size
bowl, mix the sifted ingredients with an electric hand-held mixer for 30
seconds. With the mixer still running, alternately add half the butter and
2 of the eggs, and then the remaining butter and the remaining eggs. Mix
until the ingredients are evenly combined, about one minute. Scrape down
the sides of the bowl to combine the ingredients. Continue to mix on low
speed and add the buttermilk and vanilla. Increase the speed and beat the
batter for 3 to 5 minutes, until fluffy.
Divide the batter between the prepared cake pans, and bake for 30 to 40
minutes, or until a cake tester or toothpick comes out clean when inserted
in the center. Cool the cakes for 10 minutes, then carefully unmold them
onto a cake circle or plate and cool on a rack.
TO MAKE THE CHOCOLATE GANACHE: Place the chocolate in a bowl. In a
saucepan, bring the heavy cream to a boil. Pour the cream over the
chocolate and whisk until completely smooth. Let the mixture come to room
temperature and then refrigerate for 2 hours. For icing the cake, the
ganache should be set but still spreadable.
Slice each cake horizontally into 2 layers. Set one layer on a cake circle
and spread the top with about a 1/4-inch of chocolate ganache. Repeat with
the other layers and ganache to build the cake. Spread the top and sides of
the cake with a thin smooth layer of ganache. Chill the cake for 20
minutes.
Gently heat the remaining chocolate ganache in the top of a double boiler
over simmering water until it is pourable but not warm. To glaze the cake,
set it on a rack over a pan and pour the ganache over the cake. Let the
glaze drip down the sides of the cake. Chill the cake for 20 minutes. If
there is extra ganache, melt it again, cool, then pour it over the cake as
before.
Yields
1 servings
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