Devil’s Food Cake with Rich Chocolate Ganache Recipe

If you’re a chocolate lover like me, you’re going to absolutely fall for this Devil’s Food Cake with Rich Chocolate Ganache Recipe. It’s the kind of cake that hits all the right notes—deep chocolate flavor, moist crumb, and that glossy, luxurious ganache that makes every bite unforgettable. When I first tried this recipe, I knew it was a keeper, and trust me, once you master it, it’ll quickly become your go-to chocolate showstopper for birthdays, holidays, or just because you deserve some chocolate love.

this …

Ingredients You’ll Need

Every ingredient in this Devil’s Food Cake with Rich Chocolate Ganache Recipe plays a role in building that luscious chocolate flavor and perfect texture you’ll love. From the cocoa powder to the muscovado sugar, I’ve found these choices really make the cake shine. And don’t worry, I’ll share a few tips on picking the best versions for your kitchen.

• Double cream: Use full-fat for a ganache that’s velvety and lush.
• Butter: Unsalted, at room temperature for the cake and cubed cold for the ganache to melt evenly.
• Clear honey: Adds a subtle sweetness and helps the ganache set with a glossy finish.
• Dark chocolate: At least 70% cocoa for a rich, deep flavor; chop finely so it melts quickly.
• Cocoa powder: Unsweetened Dutch-processed preferred for a smoother, less acidic taste.
• Caster sugar: Fine sugar that helps the cake rise and keeps it tender.
• Light muscovado sugar: Brings moisture and a hint of caramel complexity—you won’t want to skip this.
• Vanilla extract: Real vanilla adds warmth and rounds out the chocolate notes.
• Eggs: Large and at room temperature for proper emulsification.
• Soured cream: Gives moisture and a slight tang that balances the sweetness.
• Plain flour: Use sifted for that tender crumb.
• Baking powder: For lightness, but don’t overdo it.
• Bicarbonate of soda: Reacts with the soured cream to help the cake rise beautifully.
• Salt: Just a pinch to bring out those chocolate flavors.

Variations

I love how versatile this Devil’s Food Cake with Rich Chocolate Ganache Recipe is. Over the years, I’ve toyed with different tweaks to suit tastes and occasions. Feel free to make it your own—you can’t go wrong!

• Nutty Twist: I once added toasted hazelnuts in the batter and sprinkled chopped nuts on top of the ganache—gave it a lovely crunch and toasty flavor.
• Spicy Kick: Adding a teaspoon of instant coffee or a pinch of cayenne pepper enhances the depth of chocolate, which is a little trick I discovered and adore.
• Gluten-Free: I swapped plain flour for a good quality gluten-free flour blend once, and it still came out decadent and moist.
• Vegan Adaptation: Substituting eggs with flax eggs and using plant-based butter and cream lets you enjoy a cruelty-free version that’s pretty close to the original.

How to Make Devil’s Food Cake with Rich Chocolate Ganache Recipe

Step 1: Prep Your Ingredients and Oven

Before you dive in, it’s a good idea to get everything ready: preheat your oven to 170°C (340°F), grease and line two 20cm (8-inch) round cake tins. I like to prep my ingredients and chop the dark chocolate to save time once baking starts. It keeps the process smooth and you won’t stress over last-minute steps.

Step 2: Whip the Butter, Sugars & Vanilla

Using a stand mixer or hand whisk, beat your softened butter until creamy. Gradually add caster sugar, muscovado sugar, and vanilla extract, mixing well. You’ll notice the mixture lighten in color and become fluffy—that’s exactly what you want for an airy cake.

Step 3: Add Eggs and Soured Cream

Beat in your eggs one at a time, making sure each is fully incorporated before adding the next. Then, add the soured cream and gently fold it in. This step adds moisture and a subtle tang, which keeps the cake deliciously tender.

Step 4: Sift and Mix Dry Ingredients

Sift together the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt. Sifting is crucial here because cocoa powder tends to clump. Gradually fold the dry ingredients into the wet mixture without overmixing—it’s okay if it looks a little lumpy. Overworking the batter can make the cake dense.

Step 5: Bake to Perfection

Divide your batter evenly between the two tins. Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean. I sometimes rotate the tins halfway through baking for even cooking. When done, let them cool in the tins for 10 minutes before turning out onto wire racks to cool completely.

Step 6: Make the Rich Chocolate Ganache

While the cake cools, warm the double cream, cubed butter, and honey together in a saucepan until just simmering. Pour this hot mixture over the chopped dark chocolate and let it sit for a minute, then stir until smooth and glossy. Pro tip: use a spatula from the bottom and gently mix in circles to avoid incorporating air bubbles, which can dull the shine.

Step 7: Assemble and Enjoy

Place one cake layer on your serving plate. Spoon and spread a generous amount of ganache over the top, then add the second cake layer. Use the remaining ganache to cover the top and sides, smoothing it out with a spatula. I like to chill the cake briefly to set the ganache nicely before cutting. And voilà—you’ve got an indulgent, rich chocolate masterpiece!

How to Serve Devil’s Food Cake with Rich Chocolate Ganache Recipe

Garnishes

I like to garnish my cake with a simple handful of fresh raspberries or sliced strawberries—the tartness contrasts beautifully with the richness. Occasionally, I sprinkle a pinch of flaky sea salt on top of the ganache to heighten the chocolate flavor. If you’re feeling fancy, edible gold leaf or chocolate shavings add a gorgeous touch for special occasions.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to cut through the richness. My family also enjoys it with a cup of strong black coffee or a glass of bold red wine, which really helps balance the decadent chocolate notes.

Creative Ways to Present

For birthdays, I’ve piped swirls of whipped cream around the edges and topped them with mini chocolate chips and edible flowers to elevate the look. Another fun idea I’ve tried is layering the cake with fresh raspberry jam between the layers before adding the ganache—it adds a fruity surprise that guests loved.

Make Ahead and Storage

Storing Leftovers

This cake keeps beautifully covered at room temperature for up to two days, thanks to the ganache sealing in moisture. After that, I store leftovers in an airtight container in the fridge to keep them fresh. Just bring slices back to room temp before eating for the best texture.

Freezing

When I’ve made too much, I slice the cake (without the ganache if possible) and freeze pieces wrapped tightly in cling film and foil. The ganache can also be frozen but may lose some shine. Thaw overnight in the fridge and then bring to room temperature before serving.

Reheating

Reheat individual slices gently in the microwave for 10-15 seconds to slightly soften the ganache and bring out the flavors. Avoid overheating or the chocolate can get grainy. I find a warm slice paired with cold cream an irresistible combo!

FAQs

Final Thoughts

This Devil’s Food Cake with Rich Chocolate Ganache Recipe holds a special place in my heart—and my family’s too. Its deep chocolate richness paired with glossy ganache is pure happiness on a plate. I hope you’ll enjoy making it as much as I do, and that it becomes your favorite recipe to share with loved ones. Trust me, this cake is the perfect way to treat yourself or impress your guests without fuss. Give it a go and prepare for all the chocolatey compliments heading your way!

Print