This recipe for Classic Devils Food Cake with Ganache Frosting makes a light, airy, moist chocolate cake that any chocolate lover would adore! The creamy chocolate ganache frosting is the ultimate finish to this beautiful cake!
This cake is a light, fluffy and devilishly delicious cake and it will be gone before you know it!
Devils Food cake is one of my all time favorite cakes. I love the how moist and tender it is and this is frosting luscious! I make this cake a lot and have been able to perfect it over time.
Why this recipe works:
This recipe calls for superfine sugar which dissolves quickly into the cake batter and helps keep the cake moist.
This recipe uses brown sugar as well as superfine sugar. This is for a richer taste and because brown sugar is naturally moist, so using it results in a moister, soft cake.
The coffee in the recipe intensifies the chocolate taste.
This recipe uses melted butter and vegetable oil instead of the creaming method. This gives the cake a lighter, moist cake without losing the buttery flavor.
This recipe uses brown sugar is naturally moist, so using it will result in baked goods that are softer and moister.
How to make it:
In a large bowl, mix the flour, cocoa powder, both sugars, baking powder, and baking soda together and set aside.
Add the melted butter, oil, and vanilla extract, eggs, and coffee.
Beat until smooth.
Divide the batter evenly between the two greased 9-inch round pans.
bake for about 25-30 minutes, or until a cake tester comes out clean. Take the pans out and put them on a wire rack for 5 to 10 minutes.
Turn the cakes out to cool completely while you prepare the frosting.
For the frosting, heat the cream over medium heat and bring to a simmer. Place the chocolate in a heatproof bowl. Add the simmering cream and leave to sit for 5 minutes or until the chocolate softens enough to whisk
Whisk until smooth and glossy.
Let it stand for about 1 hour, whisking now and again occasionally to keep it from becoming too stiff. Once it reaches your desired consistency, it’s ready to use.
Frost the cooled cakes starting with the filling. Place the second layer on top and add the frosting to the top and work your way down.
Use the remaining frosting to frost the rest of the cake. If the frosting is quite soft once you’ve iced the cake, you can place it in the refrigerator until its set.
Serve and enjoy!
When making the frosting, if it’s quite fluid – don’t panic – leave it to chill for about an hour, and it will be perfect and spreadable.
Storing: This Devil’s food cake can be stored before frosting in an airtight container for up to three days or frosted in the refrigerator. Take the cake out of the fridge 30 minutes before serving.
Devils food cake gets its red color from the chemical reaction that takes place between the baking soda and cocoa powder.
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- ½ cup unsweetened cocoa powder
- ½ cup brown sugar, packed
- 1 teaspoon instant coffee
- 1 cup hot water
- 1 stick butter, melted
- 1 tablespoon vegetable oil
- 3⁄4 cup superfine sugar
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons vanilla extract
- 2 eggs
For the frosting:
- 1 cup cream
- 8 ounces semisweet chocolate, chopped
- Preheat the oven to 350 degrees F/180 C.
- In a mixing bowl whisk together the cocoa powder, instant coffee, and hot water. Set aside.
- In a large bowl, mix the flour, sugar, baking powder, and baking soda together.
- Add the butter, oil and the vanilla extract, eggs and coffee mixture and beat on medium speed for 2 minutes or until smooth.
- Divide the batter evenly between the two greased 9-inch round pans and bake for about 25-30 minutes, or until a cake tester comes out clean.
- Take the pans out and put them on a wire rack for 5 to 10 minutes, before turning the cakes out to cool.
For the frosting:
- Heat the cream over medium heat and bring to a simmer.
- Place the chocolate in a heatproof bowl. Add the simmering cream and leave to sit for 5 minutes or until the chocolate softens enough to whisk and then whisk until smooth and glossy.
- Let it stand for about 1 hour, whisking now and again occasionally to keep it from becoming too stiff. Once it reaches your desired consistency, it's ready to use.
- Frost the cooled cakes starting with topping one with a half a cup of icing and placing the other on top (bottom side up). Use the remaining frosting to frost the rest of the cake. If the frosting is quite soft once you've iced the cake, you can place it in the refrigerator until its set.
Update Notes: This post was originally published on January 17, 2014, but was republished with a step by step photos and instructions and tips in April of 2018.