ganache-filled devil's food cake

How To Make ganache-filled devil's food cake

• 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.
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