Ganache-filled Devil's Food Cake Recipe

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Ganache-Filled Devil's Food Cake

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Ingredients

1.75 c
water, boiling
6 oz
semi-sweet chocolate, coarsely chopped
1 c
cocoa, unsweetened
2 c
cake flour, sifted
2 tsp
baking soda
1/4 tsp
salt
10 oz
butter, unsalted and softened
1.75 c
brown sugar, dark and firmly packed
4 large
eggs
2 tsp
vanilla extract

GANACHE INGREDIENTS

1/2 c
heavy cream
2 Tbsp
butter, unsalted
4 oz
semi-sweet chocolate, finely chopped

FROSTING INGREDIENTS

2.5 stick
butter, unsalted and softened
2 Tbsp
butter, unsalted and softened
4.5 c
confectioners' sugar
1 c
cocoa, unsweetened
2 tsp
vanilla extract
1/4 c
milk
2 Tbsp
milk

Directions Step-By-Step

1
MAKE THE CAKE: Preheat oven to 350; butter two 9-inch cake pans, and line the bottoms with circles of wax paper, then butter and flour the paper.
2
In a medium bowl, pour the boiling water over the chopped chocolate; set aside for 5 minutes.
3
Add the cocoa and stir until the mixture is smooth; set aside to cool to room temperature.
4
In a small bowl, whisk together the flour, baking soda and salt.
5
In a large bowl with an electric mixer, cream the butter and brown sugar and add the eggs one at a time, beating well after each addition; beat in the vanilla.
6
Add the flour mixture and half the chocolate mixture; beat on low speed to combine and then on high for 1 1/2 minutes.
7
Add the remaining chocolate mixture and beat on low speed to combine.
8
Pour the batter into the prepared pans and bake for 30-40 minutes or until a cake tester inserted in the center comes out clean.
9
Set the cake pans on a wire rack to cool for 20 minutes, then invert the cakes onto the racks to cool completely.
10
TO MAKE THE GANACHE: In a small saucepan, bring the cream and the butter to a simmer; add the chocolate, cover for 5 minutes, then stir until smooth.
11
Refrigerate the ganache until firm enough to spread.
12
TO MAKE THE FROSTING: In a large bowl, with an electric mixer, cream the butter.
13
In a medium bowl, whisk together the sugar and cocoa; beat one-third of the sugar-cocoa mixture into the butter.
14
Mix in the vanilla; add the rest of the sugar-cocoa mixture alternately with the milk and beat until the frosting is smooth.
15
TO ASSEMBLE THE CAKE: Top one layer with the ganache; add the second layer of cake and frost the sides, and then the top.
16
Decoratively pipe frosting around the base and top edges of the cake.

About this Recipe

Course/Dish: Cakes, Chocolate
Other Tag: Quick & Easy