Devil’s Food Cake Recipe with Ganache | Easy Beginner Chocolate Cake

Welcome to Shiokman’s Kitchen! In this video, I’m showing you how to make a delicious chocolate cake from scratch. This easy cake recipe will guide you through each step, from mixing the batter to creating the perfect chocolate ganache. It’s a simple dessert that’s sure to impress, perfect for any occasion!
Get ready to bake an ultra-moist Devil’s Food Cake with ganache frosting! Richer and fluffier than regular chocolate cake thanks to cocoa powder and baking soda. Perfect easy beginner recipe for 2-layer cake—scale down for single layer. No advanced skills needed!

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

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Devil’s Food Cake with Ganache

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.

Author: Shiokman Eddie

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

1. Melt butter in a bowl over hot water (double boil)
2. After butter has completely melted, set aside to cool down.
3. Add white vinegar to evaporated milk and mix well.
4. Sieve cocoa powder and self raising flour into a bowl.
5. Sieve bicarbonate of soda and salt.
6. Add sugar and mix all dry ingredients well.
7. Pour milk/vinegar mixture and vanilla extract into melted butter and mix well.
8. Beat eggs and pour into melted butter mixture and mix well.
9. Gradually pour the wet ingredients into the dry mixture and mix thoroughly until batter is smooth.
10. Pour batter equally into two 8 inch round baking pans lined with baking paper at the bottom.
11. 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.
12. Set the cake aside to cool before unmoulding.

Chocolate Ganache

1. 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.
2. 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.
3. Carefully pour chocolate ganache over cake and let it drip over the sides till cake is fully coated.
4. Remove and transfer the cake onto a clean plate.
5. Decorate cake with fruits and nuts.
6. Chill in the fridge for chocolate ganache to firm up before cutting.

Recipe Notes

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