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Devil's Food Cake with Chocolate Ganache

Recipe photo courtesy of not applicable

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.

Source: The Martha Stewart Show, November 2005



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How would you rate this recipe?
  • fwshipley
    24 JUN, 2018
    I'm a veteran baker. I was surprised at how dry and relatively flavorless this cake is, considering its rich ingredients. It's also labor-intensive (which would have been fine if the result was less disappointing.) I won't be making this cake again.
    • manthek2303
      30 AUG, 2018
      I made this cake and did not find it dry and tasteless so not sure why yours came out that way - mine was absolutely moist and tasted great - it's my go to Devils Food Cake
  • MS12076736
    11 DEC, 2015
    Made this cake with one recipe change, instead of adding water as this recipe calls for, I added the same amount of cooled brewed coffee. The coffee really brings out the flavor of the chocolate and the finished product was delightful.
  • Nassprice
    18 MAR, 2015
    Hi I love this site , I m always looking at the cakes and recipes in it, the only things that really doesn t help me to use them is the measures, I wish you use grams as well.. Cups to measure butter is not easu when you jave to keep the butter cold for exemple :/
  • 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.
  • jstiresstires
    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 least I've never tasted it in her cakes.

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