Devil’s Food Cake with Chocolate Ganache
E: It’s no secret I love chocolate. So perhaps when I say I made this cake for my mother-in-law and sister-in-law for mother’s day, I would be lying a little. But really, my husband’s sister text me that I could bring drumsticks or devil’s food. So I brought this cake. I have to admit it’s about my third time baking a cake. The first time was for my friend Steph’s birthday, where I made a german chocolate cake. This time I googled cake videos to learn how to coat it and layer it. It turned out great! It’s not healthy, more of an indulgence for a special occasion. I always find it very endearing when a host has baked some type of dessert. Anyone can buy a cake, but not everyone will make one.
1 cup flour
1 ½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup butter, sliced, at room temperature
1 cup sour cream
6 ounces bittersweet chocolate, chopped
¾ cup sugar
3 eggs, beaten
Preheat oven to 350 degrees F. Butter a 9-inch cake pan. Coat the pan with flour, tapping out the excess.
Dry mix: In a bowl, whisk together the flour, baking soda and powder; and salt. Set aside.
Wet mix: Combine the butter, sour cream, and chocolate in a heatproof glass bowl. Place over a saucepan of simmering water. Stir with a spatula until melted and smooth. Immediately remove from the heat. Let it sit while you finish off the wet mix.
In a large bowl, whisk together the sugar and eggs until well blended. I did it by hand. Stir the chocolate into the egg mixture. I used a ⅛ cup scooper to incorporate the hot chocolate into the eggs a little at a time so as to not scramble the eggs. Sift the dry ingredients into the chocolate mixture and fold with a rubber spatula. Transfer the batter to the prepared pan.
Bake for 40 minutes. Let it cool for 10 minutes before flipping cake out.
I decided to cut my cake to make it two tiers. Using a long bread knife, use the non-serrated side to mark the cake’s circumference to see where you will slice. Then push the serrated knife through the cake so as to avoid back and forth movement. That will create crumbs.
Tip: If your cake didn’t come out complete from the pan, because you forgot to put flour on the pan after buttering it, like me. You can fix any pieces by “gluing” them with some honey as I did here. Just drop a few bits of honey onto the cake, avoid touching it so the crumbs don’t stick to your applicator.
Then you can fill your cake with your choice of filling or fruit. I used a chocolate ganache, but whipped more heavy cream into it to make it thicker. I used the frosting on top as well to smooth my cake’s sides out. I let it sit in the fridge for five minutes to harden. Then I proceeded with topping the entire cake with chocolate ganache.
Ganache: Makes 1 ½ cups
1 cup heavy cream
8 ounces bittersweet chocolate
Bring cream to a boil. Remove sauce pan from heat. Add chocolate and let it sit for 5 minutes. Then stir the chocolate wit a rubber spatula. Let it cool. Once your pan is no longer hot enough to hold, your ganache is ready.
Use a cooling rack, and place it over a cooking sheet. Put the cake in the middle of rack. Using a scooping spoon pour ganache in center of cake and let it drip to the sides. Let it cool for at least 1 hours before transferring to your decorative plate.