The Ultimate Decadence: Devil’s Food Cake
There is perhaps no dessert more iconic in the world of baking than a tall, dark, and handsome Devil’s Food Cake. Unlike a standard chocolate sponge, this version is prized for its deep color and incredibly moist, tender crumb, achieved through the clever use of sour cream and baking soda. When layered with whipped ganache and finished with professional-style chocolate buttercream, it becomes a showstopper worthy of any celebration.
This recipe is designed for the baker who loves the process. We will be using a "bombe" method for the buttercream to ensure a silky texture that melts on the tongue. If you find yourself craving other classic flavors after mastering this, you might enjoy our Orange Tart or a festive Pecan Pie.
Ingredients
- For the Cake: 1 cup cake flour, 1.5 tsp baking soda, 1 tsp baking powder, 0.25 tsp salt, 0.5 cup room-temperature butter, 6 oz bittersweet chocolate (chopped), 1 cup sour cream, 0.75 cup sugar, 3 large eggs.
- For the Whipped Ganache Filling: 8 oz bittersweet chocolate (chopped), 1 cup heavy cream.
- For the Chocolate Buttercream: 2 cups sugar, 0.66 cup water, 8 egg yolks, 1.5 cups cold cubed butter, 4 oz melted bittersweet chocolate.
- For Decoration: A block of bittersweet chocolate for curls.
Instructions
- Bake the Layers: Preheat oven to 350°F. Melt chocolate, butter, and sour cream over a water bath until smooth. Whisk eggs and sugar, then stir in the chocolate mixture. Sift in dry ingredients and fold gently. Bake in two 9-inch pans for 25–30 minutes. Let cool completely.
- Prepare the Ganache: Pour simmering cream over 8 oz of chopped chocolate. Let sit for 10 minutes, then stir until smooth. Once cool, whip with a mixer until light and fluffy.
- Make the Buttercream: Cook sugar and water to the soft-ball stage (238°F). While simmering, beat egg yolks until quadrupled in volume. Slowly pour the hot syrup into the yolks while beating. Once cool, beat in cold butter cubes one at a time, followed by the melted chocolate.
- Assemble the Cake: Slice your cake layers in half to create four thin layers. Place the first layer on a cardboard round. Spread a generous layer of whipped ganache. Repeat until the stack is complete.
- Frost and Decorate: "Crumb coat" the cake with a thin layer of buttercream and chill for 15 minutes. Apply a final, smooth layer of chocolate buttercream to the top and sides. For a different citrus twist on frosting, you can check out our Orange Buttercream Layer Cake.
- Add Chocolate Curls: Use a vegetable peeler on the edge of a room-temperature chocolate block to create large curls. Pile them high in the center of the cake.
This Devil’s Food Cake is best served at room temperature to ensure the buttercream is soft and the ganache is creamy. It is a rich, sophisticated dessert that truly defines the art of chocolate baking.
