Devils Food Cake with Dark Chocolate Ganache

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First, this is the same cake, taken with a different camera. Isn't it interesting how different the color is? It was really dark, like the one on top.


So, I know I have a problem with trying new chocolate cake recipes. I’m not sure this one is the best one, but it’s definitely good. I got the main cake recipe from the book “Bravetart” by Stella Parks. So, the method of making this cake was super easy. The cake itself was rich and dense, but not dry. My main problem is that it’s a lot of really rich ingredients for not much of an improvement in the cake. My original one doesn’t have dark chocolate or extra egg yolks or that much butter, and it’s perfectly fantastic. I would make this again, but I’m not convinced this is my go-to version.

Her title is “One-Bowl Devil’s Food Layer Cake” on page 124 and here are the ingredients:

3 sticks butter
1 1/2 cups coffee
1 cup Dutch-process cocoa powder
1 1/4 cups/6 oz. dark chocolate
2 cups/16 oz . brown sugar I only did 12 oz.
1 Tbs. vanilla
1 tsp. kosher salt or 1/2 tsp. iodized
6 large eggs
3 Tbs./1.5 oz. egg yolks This was about 3 egg yolks
2 cups/9 oz. flour
1 Tbs. baking soda

So, essentially you melt the butter and coffee together in a big pan and then take it off the heat and add chocolate and cocoa, then mix in the sugar, vanilla, and salt. Then you mix in the eggs and yolks. Then, you finally add the flour and soda. You put it in 3 8-inch pans and bake at 350 for about 25 minutes.

I made the following ganache for the layers and on top, and it was wonderful:

1 lb. dark chocolate
2 cups cream
2 Tbs. butter
pinch of salt
1 tsp. vanilla

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