Ganache-Filled Devil's Food Cake

Name: Ganache-Filled Devil's Food Cake
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

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By Just A Pinch KitchenCrew

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Ingredients

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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

How to Make Ganache-Filled Devil's Food Cake

Step-by-Step

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.
In a medium bowl, pour the boiling water over the chopped chocolate; set aside for 5 minutes.
Add the cocoa and stir until the mixture is smooth; set aside to cool to room temperature.
In a small bowl, whisk together the flour, baking soda and salt.
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.
Add the flour mixture and half the chocolate mixture; beat on low speed to combine and then on high for 1 1/2 minutes.
Add the remaining chocolate mixture and beat on low speed to combine.
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.
Set the cake pans on a wire rack to cool for 20 minutes, then invert the cakes onto the racks to cool completely.
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.
Refrigerate the ganache until firm enough to spread.
TO MAKE THE FROSTING: In a large bowl, with an electric mixer, cream the butter.
In a medium bowl, whisk together the sugar and cocoa; beat one-third of the sugar-cocoa mixture into the butter.
Mix in the vanilla; add the rest of the sugar-cocoa mixture alternately with the milk and beat until the frosting is smooth.
TO ASSEMBLE THE CAKE: Top one layer with the ganache; add the second layer of cake and frost the sides, and then the top.
Decoratively pipe frosting around the base and top edges of the cake.