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Devil's Food Cake with Chocolate Ganache

Half of the ganache is used for the glaze, which should be cool to the touch but pourable. If necessary, warm it over a pan of simmering water.

  • Yield: Makes one 9-inch layer cake
Devil's Food Cake with Chocolate Ganache

Source: The Martha Stewart Show, November 2005

Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pans
  • 3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
  • 3/4 cup hot water
  • 3/4 cup sour cream
  • 3 cups cake flour (not self-rising), sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • Chocolate Ganache

Directions

  1. Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with cocoa mixture and beginning and ending with flour; beat until combined.

  3. Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Turn cakes over; let cool completely, topside up. Transfer half of Chocolate Ganache (3 1/2 cups) to clean bowl of an electric mixer; set aside remaining. Let cool completely, stirring frequently, about 40 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed until ganache holds soft peaks, 5 to 7 minutes.

  4. Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter, and spread top with 1 1/2 cups whipped ganache. Top with remaining layer, cut side down, and spread remaining whipped ganache in a thin layer over entire cake, covering completely. Refrigerate until set, about 30 minutes.

  5. Transfer cake to a wire rack set over a rimmed baking sheet. Pour reserved ganache over top, letting it run down the sides. If necessary, use a large offset spatula to spread from the center toward the edges, so that the cake is evenly and completely covered. Refrigerate until ganache has just begun to set, about 30 minutes. Transfer cake to a serving plate. Serve immediately, or refrigerate, covered with a cake dome, for up to 2 days.

Reviews (34)

  • Hill Grieshaber 9 Nov, 2013

    I made changes to the recipe that enhanced the original. First, I am not sure about the use of Dutch Process because the recipe calls for baking soda, unless it adds to the deep chocolate look that is lacking with regular cocoa? I feel you can use regular cocoa or substitute the used of baking soda with DP (double the amount in comparison to the baking soda). I also added 2/3 cup of mayo for moistness. This made a wonderful flavorful cake.

  • jstires 11 Oct, 2013

    Dry, crumbly, horrific effort with expensive ingredients; VERY poorly written. One sentence has hours of effort. I suggest a boxed cake and canned icing, they're FAR better. This cake is awful

  • redrover189 20 Jun, 2010

    I was extremely disappointed with this cake. It's a dense and heavy cake, but not fudgey at all - and certainly not a Devil's Food-style cake. It didn't have much flavor (dutch-process may be too mild) and the texture was really offputting. I am definitely not a novice baker and I don't believe the results had anything to do with a mistake on my part. I definitely would not make this again.

  • tlksiva 10 Apr, 2010

    hai can i know how much grom for 3/4cup sour cream pls

  • jefflouie 20 Apr, 2009

    I like it.

  • hannah_raya 28 Mar, 2009

    The taste of olive oil fades when it is heated (also possibly its unique health benefits).

  • corduroyroad 5 Mar, 2009

    My daughter uses olive oil for all of her cooking and baking. I would think that extra virgin olive oil would not have a taste...at least I've never tasted it in her cakes.

  • prinesskikio12 26 Dec, 2008

    fever

  • prinesskikio12 26 Dec, 2008

    fever

  • leepers 26 Dec, 2008

    gisleysbakedgoods: Have you ever tried adding olive oil to a cake batter? I know it sounds unappetiting, but perhaps you would be surprised at how tasty it is. I know that it works for me when I add olive oil to my cake batter. I was just wondering if it worked for this cake. It's funny how psycology plays into food. I know for me, the thought of certain things in food which at first sound absurd or disgusting surprisingly are not...)

  • rehanarehan 28 Nov, 2008

    This is the perfect chocolate cake I made it very easily and it turned as good as much I wanted, I even modified a little by adding maize oil instead of 1/3 the quantity of butter and it was ok, thanks Martha.

  • hannahenscheid 22 Nov, 2008

    I'm an avid baker and this cake turned out very dry. Maybe I should have added more sour cream. I used a common substitution for cake flour- maybe that did it?

  • hannahenscheid 22 Nov, 2008

    I'm an avid baker and this cake turned out very dry. Maybe I should have added more sour cream. I used a common substitution for cake flour- maybe that did it?

  • hannahenscheid 22 Nov, 2008

    I'm an avid baker and this cake turned out very dry. Maybe I should have added more sour cream. I used a common substitution for cake flour- maybe that did it?

  • hannahenscheid 22 Nov, 2008

    I'm an avid baker and this cake turned out very dry. Maybe I should have added more sour cream. I used a common substitution for cake flour- maybe that did it?

  • hannahenscheid 22 Nov, 2008

    I'm an avid baker and this cake turned out very dry. Maybe I should have added more sour cream. I used a common substitution for cake flour- maybe that did it?

  • hannahenscheid 22 Nov, 2008

    I'm an avid baker and this cake turned out very dry. Maybe I should have added more sour cream. I used a common substitution for cake flour- maybe that did it?

  • hannahenscheid 22 Nov, 2008

    I'm an avid baker and this cake turned out very dry. Maybe I should have added more sour cream. I used a common substitution for cake flour- maybe that did it?

  • hannahenscheid 22 Nov, 2008

    I'm an avid baker and this cake turned out very dry. Maybe I should have added more sour cream. I used a common substitution for cake flour- maybe that did it?

  • hannahenscheid 22 Nov, 2008

    I'm an avid baker and this cake turned out very dry. Maybe I should have added more sour cream. I used a common substitution for cake flour- maybe that did it?

  • schrinpmo 27 Oct, 2008

    is there any problem making this as 9 x 13? and it would cut the baking time by??? one pan, less to wash, less to carry

    thanks

  • schrinpmo 27 Oct, 2008

    is there any problem making this as 9 x 13? and it would cut the baking time by??? one pan, less to wash, less to carry

    thanks

  • gisleysbakedgoods 24 Oct, 2008

    Please don't make this with olive oil! That would be so nasty! Maybe vegetable oil, but the cake's texture is so great I wouldn't recommend it.

  • geeze 17 Oct, 2008

    of course its farenheit silly! If it were celcius it would be the equivilant of about 800 degrees farenheit

  • Renatadxb 29 Sep, 2008

    The recipe is lovely....I would just like to know if the 350 degree mentioned is in Farenheit or Celsius?

  • leepers 11 Sep, 2008

    has anyone made this cake with olive oil instead of or in addition with butter (half butter, half olive oil)? Also, has anyone used buttermilk in the cake mixture?

  • abedell 31 Aug, 2008

    This cake is delightful! I brought it to a party and everyone raved!! I ran out of chocolate so I wasn't able to do the poured chocolate ganache stage, but just the whipped ganache was enough. So good!!!

  • saralemen 5 Aug, 2008

    Death by chocolate!!! This cake was fabulous! I would not recommend having an outside party, if it's hot, with this cake. I could not leave the cake outside very long before it started to melt.

  • impenny 15 May, 2008

    I have made this cake a few times, and it is such a hit for a party! It is a bit of work, but worth every minute. It is very dense and feeds up to 20 people, if you cut it like an ice cream cake, with a circle in the middle, and small slices all around.

  • sregis 27 Apr, 2008

    I would love to make the cake this way , but I cann n n n t find sour cream where I live.What should I use instead?

  • mjcristina 25 Apr, 2008

    I made it for my 32 b-day and everybody like it!
    It is for chocolate lovers!

  • bubu_enavic 10 Mar, 2008

    The next time that i will do this recipe, I'm gonna adapt the cupcake with white frosting recipe, where I add 1/2 cup of water in step 2. They have the same ingredients for the cake itself, but I guess the water will help create an airy and softer effect on the cake. The cake in this recipe is just tood ense and heavy for me.

  • pumpkinjulia 26 Feb, 2008

    I worked at a bakery for several years, we had a all purpose chocolate cake recipe very similar to this one. Though our cake had no sour cream. It was very rich but had a tendancy to come out a bit dry. I'm sure with the addition of sour cream this cake will be rich and moist. I'll just have to test it, to see!

  • Alberto 28 Jan, 2008

    Just one thing, "duch" process cocoa powder does not go with baking soda ,should be used baking powder instead.
    Duch cocoa is already alkali.

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