A Delicious and Easy Recipe for Chocolate Devil’s Food Cake

If you’re looking to indulge in a dreamy chocolate cake, this is the recipe you need. It has a double layer of cake that is filled and iced with a luscious ganache and covered in flakes of dark chocolate curls.

Chocolate Devil’s Food Cake
A Delicious and Easy Recipe for Chocolate Devil’s Food Cake

Ingredients for Chocolate Devil’s Food Cake

  • Cooking oil spray
  • ½ cup of baking cocoa powder
  • ¾ cup of firmly packed dark brown sugar
  • 200 grams of softened and chopped butter
  • 1 cup of boiling water
  • ½ cup of granulated sugar
  • 2 eggs that are lightly beaten
  • ½ teaspoon of baking powder
  • 1 tablespoon of baking soda
  • 1 ½ cups of flour

Ingredients for the Chocolate Ganache Icing

  • 300ml of thickened cream
  • 400 grams of chopped dark cooking chocolate

Steps for Preparation

Chocolate Devil’s Food Cake
A Delicious and Easy Recipe for Chocolate Devil’s Food Cake

  1. Preheat your oven to 350° Fahrenheit and grease two eight-inch round cake baking tins with the cooking oil spray and line the base with baking paper.
  2. Add the cocoa powder and dark brown sugar to a bowl, add the water and whisk until it’s smooth.
  3. In a separate bowl, add the butter and granulated sugar. Beat until it’s light and fluffy. Add each egg one at a time and beat well.
  4. To the same bowl, sift the flour, baking powder, and baking soda, and then add the cocoa mixture. Stir to combine, then divide the mixture between the two greased baking tins.
  5. Bake them for 25-30 minutes and then allow them to cool completely on a wire rack.
  6. For the ganache icing, add the thickened cream to a small saucepan and heat it on medium until it comes to a simmer. Remove from the heat and stir in the chocolate. Set it aside and allow the chocolate to melt as you stir. The mixture should come to a spreadable consistency.
  7. Remove the domed part of the cake using a serrated knife and discard it. With the cut side down of the cake, place it on a cake stand and spoon half of the ganache icing on top so it covers the top of the cake. The other uncut cake should be placed on top of the other one with the domed side up. Spread the remaining ganache icing on top. Serve.