- Home
- Cake
- How To make Ganache Filled Devil's Food Cake
How To make Ganache Filled Devil's Food Cake
FOR THE CAKE:
1 3/4 c Boiling water
6 oz Semisweet chocolate,chopped
.coarsely 1 c Unsweetened cocoa powder
2 c Sifter cake flour
2 ts Baking soda
1/4 ts Salt
10 oz Unsalted butter, softened
1 3/4 c Packed dark brown sugar
4 lg Eggs
2 ts Vanilla
FOR THE CHOCOLATE GANACHE:
1/2 c Heavy cream
2 tb Unsalted butter
4 oz Semisweet chocolate,chopped
-finely FOR THE FROSTING:
2 1/2 Sticks (1 1/4 cups) + 2 T
Unsalted butter, softened 4 1/2 c Confectioners' sugar
1 c Unsweetened cocoa powder
2 ts Vanilla
1/4 c + 2 T milk
1. MAKE THE CAKE: Preheat oven to 350F. Butter two 9-inch cake pans,
and line the bottoms with circles of wax paper, then butter and flour the paper. 2. In a medium bowl, pour the boiling water over the chopped
chocolate. Set aside for 5 minutes. Add the cocoa and stir until the mixture is smooth. Set aside to cool to room temperature. 3. In a small bowl, whisk together the flour, baking soda, and salt.
4. In a large bowl with an electric mixer, cream the butter and brown
sugar and add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture and half the chocolate mixture. Beat on low speed to combine, and then on high for 1 1/2 minutes. Add the remaining chocolate mixture and beat on low
speed to combine. 5. Pour the batter into the prepared pans and bake for 30-40 minutes
or until a cake tester inserted in the center comes out clean. Set the cake pans on a wire rack to cool for 20 minutes.Then invert the cakes onto the racks to cool completely. 6. TO MAKE THE GANACHE: In a small saucepan, bring the cream and the
butter to a simmer. Add the chocolate, cover for 5 minutes, then stir until smooth. Refrigerate the ganache until firm enough to spread. 7. TO MAKE THE FROSTING: In a large bowl, with an electric mixer,
cream the butter. In a medium bowl, whisk together the sugar and cocoa. Beat one-third of the sugar-cocoa mixture into the butter. Mix in the vanilla. Add the rest of the sugar-cocoa mixture alternately with the milk and beat until the frosting is smooth. 8. TO ASSEMBLE THE CAKE: Top one layer with the ganache. Add the
second layer of cake and frost the sides, and then the top. Decoratively pipe frosting around the base and top edges of the cake.
How To make Ganache Filled Devil's Food Cake's Videos
The Ultimate Chocolate Cake Recipe
A decadent and moist Chocolate Cake recipe with whipped, chocolatey & silky smooth chocolate frosting. Both, the cake and the frosting are so easy to make. It makes for a stunning birthday cake.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
✅INGREDIENTS FOR CHOCOLATE CAKE:
►3 cups all-purpose flour
►1/2 cup unsweetened cocoa powder
►2 cups granulated sugar
►2 tsp baking soda
►1 tsp salt
►2 cups warm coffee (not hot)
►2 Tbsp white vinegar
►1 Tbsp vanilla extract
►2/3 cup light olive oil (not extra virgin)
✅INGREDIENTS FOR CHOCOLATE FROSTING:
►12 oz cream cheese, room temperature
►1 cup (16 Tbsp) unsalted butter, room temperature
►5 cups powdered sugar
►1 cup unsweetened cocoa powder
►1/2 tsp salt
►2 tsp vanilla extract
????PRINT THIS CAKE TUTORIAL RECIPE:
ALWAYS IN MY KITCHEN (affiliate):
►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
CONNECT:
►WEBSITE:
►ALL MY RECIPES:
????MORE EАSY CAKE RECIPES:
►Lemon Poppy Seed Cake with Lemon Buttercream Frosting -
►Easy Pumpkin Cake Recipe With Cream Cheese Frosting -
►How To Make German Fruit Cake Recipe (Obsttorte) -
►Triple Berry Crumb Cake Recipe -
►TOP FIVE MOST VIRAL EASY CAKE RECIPES:
►Simple Russian Apple Cake - Sharlotka -
►How To Make Peach Cake with Fresh Fruit -
►Easy Strawberry Cake Recipe with Strawberry Sauce -
►Fresh Mango Layer Cake Recipe -
►Blackberry Lemon Cake Roll (Swiss Roll) -
►Blueberry Lemon Cake Recipe -
►Royal Walnut Cake Recipe -
►Fresh Strawberry Cake -
►Key Lime Coconut Cake -
►Easy Sponge Cake (Biskvit) -
►Soft and Moist Carrot Cake Recipe -
►Easy Raspberry Jello Cake Recipe -
►Chocolate Spartak Cake Recipe -
►How To Make Easy Tiramisu Cake Recipe -
►Easy Cherry Chocolate Cake Roll -
????????????????????
NATASHA'S KITCHEN AMAZON AFFILIATE SHOP (kitchen essentials we use, gear we film with and more) -
????????????????????
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #chocolate #cake
Devil's Food Cake | Moist Chocolate Cake with Chocolate Ganache
Devil’s Food Cake is a rich, moist, and fudgy chocolate cake covered in chocolate ganache and bursting with intense chocolate flavour.
Detailed Recipe:
If you liked this recipe, please subscribe and like. Your support will mean a lot. -
Tools and ingredients used (disclosure: A commission is earned from purchases made through affiliate links with no extra cost to you)
Chocolate chips- (amazon)
Dutch-processed cocoa powder- (amazon)
Vanilla extract- (amazon)
Electric mixer- (amazon)
7-inch cake pan- (amazon)
Mixing bowl- (amazon)
Facebook:-
Instagram:-
Pinterest:-
Website:-
Copyright © Dough Of Delights. All rights reserved.
Unauthorized usage or stealing of this video is prohibited.
Easy to bake Devil’s Food Cake with Ganache - Beginner's Recipe (Revised) 2022
Full Recipe:
Thanks to the use of cocoa powder and bicarbonate of soda (baking soda), Devil's Food Cake is richer, darker and fluffier compared to chocolate cake.
Please take note that this recipe is for a 2 layer cake. Simply half all the ingredients in this recipe, if you want to make a single layer cake.
Please support my eBook @
Gumroad:
Amazon:
Please SHARE if you like this video and give me a THUMBS UP.
Also please SUBSCRIBE to my Channel.
Thank you for watching.
Facebook Page:
Instagram:
Pinterest:
Track: I love you mommy
Mixkit Stock Music Free License
mixkit.co
Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
RECIPE:
PRE-ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Devil's Food Cake (Chocolate Cake with Chocolate Buttercream and Ganache) | Pastry Maestra
Devil’s Food cake is a rich, dark chocolate cake that gets it deep chocolate color and flavor from large quantity of cocoa powder. I will fill my cake with chocolate French buttercream and top it with dark chocolate ganache.
The RECIPE is here:
About Pastry Maestra
I'm Pastry Chef Tereza Alabanda, AKA Pastry Maestra, and my mission is to bring sweetness to everybody because - SWEETNESS IS HAPPINESS! I believe that baking should always be fun, interesting, and easy to do! Because of that, I will reveal to you every secret of my trade and teach you how to create sweetness like a pro! So, check my site where you will find an abundance of information, pictures and recipes, and watch my easy-to-follow videos here on YouTube!
Don't forget to subscribe to my site, so I can send you a copy of my FREE 365 pages e-book The Pastry Chef, and also subscribe to my YouTube channel (& Hit The Notification Bell) so you'll be the first to know when I post a new video! Thanks for watching!
SUBSCRIBE and download my 365 pages FREE e-book The Pastry Chef
SUBSCRIBE to my YouTube channel & Hit The Notification Bell For New Videos!
FOLLOW ME:
Facebook -
Twitter -
Instagram -
Visit my site:
Original music composed, recorded and produced by Tereza Alabanda, the Pastry Maestra.
#pastrymaestra #pastrytutorial #devilsfoodcake
Easy Devil's Food Cake recipe with whipped ganache.
A mouthwatering chocolate cake covered in rich whipped ganache and drip, it's impossible not to have a second slice ????????
Makes two 8 inch / 20cm cakes OR three 6 inch /15cm cakes
INGREDIENTS
1 Cup Cocoa powder
1 Cup boiling water
2 Cups white sugar
226g unsalted butter
3 eggs
1 Cup full cream milk / whole milk
15ml white spirit vinegar
50ml canola or sunflower oil
15ml vanilla essence
2 Cups plain flour
1 & 1/2 teaspoon bicarbonate of soda
1 teaspoon salt
WHIPPED GANACHE
240g semi-sweet dark chocolate bars or 70%, chopped.
250ml fresh cream / heavy whipping cream.
GANACHE DRIP
200g semi-sweet dark chocolate or 70 %, chopped.
125ml fresh cream / whipping cream.
About 2 to 3 tablespoons of smooth apricot jam, depending on cake layers.
METHOD
Preheat oven to 180°C - 160°C fan forced / 350°F 20 minutes before baking and also grease & lightly flour
your baking pans.
1. Pour the boiling water over the cocoa powder and mix until well blended. Allow to cool to room temperature.
2. Add vinegar, oil & vanilla essence to the milk and stir thoroughly.
3. Cream butter and sugar until light and fluffy.
4. Add eggs to creamed mixture one at a time until blended.
5. Thoroughly combine flour, bicarb & salt then sift in half to the creamed mixture. Mix until flour just mixes in.
6. Pour the now cooled cocoa mixture & mix
for about 10 seconds. Now add the now buttermilk like mixture & mix for another 10 seconds.
7. Add the remaining flour and mix for about
30 seconds before pouring the batter evenly
in the prepared pans.
8. Bake for 30 to 35 minutes or until a tester
comes out clean. Allow to cool in pans for
10 minutes then turn out onto a wire rack
to cool completely.
10. Gently wrap the sponges with cling film
and refrigerate for a couple of hours.
This helps keep them moist & easier
to cover with the frosting.
???? For the whipped ganache in a saucepan heat the cream until hot but not boiling, remove from the stove & then add the chopped chocolate.
Gently whisk until it is smooth & leave to cool
and thicken to room temperature before transferring to a bowl & covering with cling film. Refrigerate for 2 hours.
???? With a hand mixer or stand mixer with whisk attached, whip the ganache until fluffy
and light, it takes less than 30 seconds.
????Unwrap cake sponges & put first layer on cake stand or large plate, spread about one
tablespoon of jam over the layer. Now carefully spread a third of the whipped ganache. Repeat all steps until all the layers are covered.
Thoroughly frost the sides with remaining ganache and refrigerate until it sets.
???? For the drip heat cream in a bowl until just hot but not boiling & add chopped chocolate.
Stir gently until blended and leave to cool to room temperature, cover with cling wrap.
Gently & slowly pour over the now cold & set cake until it drips over the sides.
Refrigerate the cake for at least 4 hours, preferably overnight before cutting.
#Chocolate #cake #ganache #delicious #dessert #DevilsFoodCake