Devil’s Food Cake with Ganache

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.

This must be one of the easiest chocolate cakes to make. You do not need a cake mixer. Simply stir in the ingredients. Great for new bakers.

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.

To make this easy to bake cake, click on the video tutorial and print out the recipe below.

Thank you

Devil’s Food Cake with Ganache

Shiokman Eddie

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.

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Ingredients

  

• 500 g unsalted butter
• 30 g white vinegar
• 395 g evaporated milk 1 large tin
• 375 g self raising flour
• 125 g cocoa
• 1 tsp bicarbonate of soda
• ½ tsp salt
• 500 g sugar
• 1 tsp vanilla extract
• 4 large eggs

Chocolate Ganache

• 250 g semi-sweet chocolate baking chips
• 250 g whipping cream

Instructions

 

Cake

• Melt butter in a bowl over hot water (double boil)
• After butter has completely melted, set aside to cool down.
• Add white vinegar to evaporated milk and mix well.
• Sieve cocoa powder and self raising flour into a bowl.
• Sieve bicarbonate of soda and salt.
• Add sugar and mix all dry ingredients well.
• Pour milk/vinegar mixture and vanilla extract into melted butter and mix well.
• Beat eggs and pour into melted butter mixture and mix well.
• Gradually pour the wet ingredients into the dry mixture and mix thoroughly until batter is smooth.
• Pour batter equally into two 8 inch round baking pans lined with baking paper at the bottom.
• Bake in a preheated oven at 180C for 15 minutes. Then lower the temperature to 160 C and bake for another 30-45 minutes. Cake is done when the skewer comes out clean.
• Set the cake aside to cool before unmoulding.

Chocolate Ganache

• Pour chocolate chips into a bowl of whipping cream and heat over hot water (double boil) until the chips melt completely. Allow the ganache to cool slightly before pouring over the cake.
• Place cake on a raised platform with a tray lined with baking paper beneath it. Trim top of cake flat (if necessary) before covering with chocolate ganache.
• Carefully pour chocolate ganache over cake and let it drip over the sides till cake is fully coated.
• Remove and transfer the cake onto a clean plate.
• Decorate cake with fruits and nuts.
• Chill in the fridge for chocolate ganache to firm up before cutting.

Notes

You could add in 1-2 teaspoons of instant coffee granules to the cocoa or chocolate ganache to enhance the flavour.