Devil’s Food Cake Recipe: Indulgent and Irresistible Chocolate Layer Cake
Category: Desserts
Serves: 10
Ingredients
Cake Base
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 425g |
| Granulated sugar | 425g |
| Unsalted butter (cubed) | 340g |
| Eggs | 4 |
| Unsweetened cocoa powder | 65g |
| Baking soda | 5g |
| Fine salt | 2g |
| Vanilla bean | 1 |
| Water | 175ml |
Chocolate Ganache Frosting
| Ingredient | Quantity |
|---|---|
| Heavy cream | 750g |
| Dark chocolate (chopped) | 750g |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 610 |
| Total Fat | 38g |
| Saturated Fat | 23g |
| Cholesterol | 135mg |
| Sodium | 160mg |
| Total Carbohydrates | 64g |
| Sugars | 45g |
| Protein | 7g |
Instructions
Step 1: Prepare the Cake Batter
- Begin by cubing the butter and allowing it to soften at room temperature.
- Using a stand or hand mixer, cream the softened butter with the granulated sugar until the mixture is light and fluffy.
- Gradually add the eggs, one at a time, beating well after each addition to achieve a smooth, lump-free batter.
Step 2: Incorporate the Cocoa Mixture
- In a separate bowl, mix the cocoa powder with hot water until it forms a smooth paste. Allow it to cool completely.
- Once the cocoa mixture is cool, add it to the butter-egg mixture, folding gently to combine.
Step 3: Combine Dry Ingredients
- Sift together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, folding until fully incorporated.
- Scrape the seeds from the vanilla bean and add them to the batter. Mix until evenly distributed.
Step 4: Bake the Cake Layers
- Preheat your oven to 180Β°C (356Β°F).
- Grease and dust three 22cm (9-inch) round cake pans with cocoa powder. Divide the batter evenly among the pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely in the pans before removing them.
Step 5: Prepare the Chocolate Ganache
- Heat the heavy cream in a saucepan over medium heat until it just begins to simmer (do not boil).
- Remove the saucepan from heat and pour the hot cream over the chopped dark chocolate in a large bowl.
- Let the mixture sit for 2-3 minutes, then stir until smooth and glossy.
- Allow the ganache to cool at room temperature, stirring every 15 minutes. Transfer to the refrigerator to firm up until it reaches a spreadable consistency.
Step 6: Assemble the Cake
- Place one cake layer on a serving plate or cake stand. Spread an even layer of ganache frosting over the top.
- Add the second cake layer and repeat the process, spreading more ganache on top.
- Place the final cake layer on top and coat the entire cake with the remaining ganache, smoothing it out with a spatula.
Step 7: Chill and Serve
- Refrigerate the assembled cake for at least 1 hour to set the ganache before serving.
- Slice and enjoy this decadent chocolate delight!
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 5 days. For best results, let the cake come to room temperature before serving.
This Devilβs Food Cake is the ultimate chocolate lover’s dream. Rich, moist layers of cake paired with silky ganache make every bite unforgettable. Perfect for birthdays, celebrations, or simply treating yourself to a luxurious dessert.
