Rich Devil's Food Cake with Chocolate Ganache Frosting
A decadently moist chocolate layer cake enhanced with coffee and topped with silky chocolate ganache. The combination of cocoa powder and instant coffee creates deep, complex chocolate flavor while the ganache provides luxurious richness. Perfect for birthdays, celebrations, or when you need an impressive dessert that delivers serious chocolate satisfaction. This version stands out with its coffee-enhanced batter and smooth ganache frosting rather than traditional buttercream.
Ingredients
- 1 cup Heavy Cream
- 15 oz Semisweet Chocolate Chips
- 2 cups All Purpose Flour
- ¾ cups Cocoa Powder
- 1 tsp Salt
- 1 tsp Baking Powder
- 2 tsp Baking Soda
- 2 cups Granulated Sugar
- 1 cup water
- 1 cup Unsalted Butter, softened at room temperature
- 1 Tbsp Instant Coffee GranuelsEspresso powder1:2vegetarian
stronger coffee flavor
- 3 Eggs
- 1 tsp Vanilla Extract
- ⅓ cup Milk
Instructions
- 1
Heat cream in saucepan until simmering
- 2
Pour hot cream over chocolate chips and let sit undisturbed for few minutes, then whisk until smooth and creamy
- 3
Cover ganache and set aside for couple hours
- 4
Preheat oven to 350 degrees and prepare two 9-inch round cake pans with non-stick spray and parchment paper
- 5
Combine water, instant coffee, and milk in saucepan and bring to simmer, then remove from heat and cool slightly
- 6
Cream butter and sugar in standing mixer until light and fluffy
- 7
Add eggs and vanilla to butter mixture and mix until well combined
- 8
Add half the dry ingredients and half the milk mixture, mix to combine
- 9
Add remaining dry ingredients and milk mixture, mix just until incorporated
- 10
Divide batter evenly between prepared pans and tap to remove air bubbles
- 11
Bake for 30 to 35 minutes until cooked through
- 12
Cool cakes slightly in pans, then remove and cool completely on wire racks for couple hours
- 13
Place one cake upside down on serving plate lined with parchment paper around edges
- 14
Spread quarter of ganache over surface of bottom layer
- 15
Place second cake on top right side up and spread remaining ganache over top and sides
Tips
Let ganache set for full couple hours before frosting to achieve proper spreading consistency
Tap cake pans on counter after filling to eliminate air bubbles for even texture
Line cake stand with parchment strips before frosting for clean presentation and easy removal
Good to Know
Cover with plastic wrap or store in cake container for couple days at room temperature
Ganache can be made day ahead and brought to room temperature before frosting
Serve at room temperature for best texture and flavor
Common Mistakes
Don't overmix batter after adding flour to avoid tough cake
Let ganache cool properly before frosting or it will be too runny
Don't skip parchment paper lining or cakes may stick to pans
Substitutions
stronger coffee flavor
FAQ
Can I make this cake without coffee?
Yes, replace the instant coffee with equal amount of additional cocoa powder or simply omit it, though you'll lose some depth of chocolate flavor.
What if my ganache is too thick or thin?
If too thick, gently warm and add small amount of cream. If too thin, refrigerate until it reaches spreading consistency.
How long will this cake keep fresh?
Properly stored at room temperature, the cake stays fresh for 3-4 days. Refrigerate for longer storage up to one week.