Description
Ina Garten’s devil’s food cake delivers chocolate paradise with rich, moist layers that melt in your mouth. Sinful frosting and deep cocoa notes create an irresistible dessert you won’t want to miss.
Ingredients
Scale
Main Chocolate and Dairy Ingredients:
- 15 ounces (425 grams) semi-sweet chocolate, finely chopped
- 1 ½ cups (360 ml) heavy cream
- 12 tablespoons (170 grams) unsalted butter, room temperature
- ¼ cup (60 ml) milk
- 3 large eggs, room temperature
Dry Ingredients:
- 2 cups (250 grams) all-purpose flour
- 2 cups plus 2 tablespoons (250 grams) sugar
- ¾ cup (65 grams) non-alkalized cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
Liquid and Flavor Ingredients:
- 1 ¼ cups (310 ml) water
- 2 teaspoons pure vanilla extract
Instructions
- Craft the rich chocolate ganache by positioning finely chopped chocolate in a spacious heatproof vessel. Carefully heat heavy cream in a compact saucepan until it reaches a rolling boil, then cascade the cream over the chocolate. Allow the mixture to rest undisturbed for 4 minutes, then whisk until achieving a silky, uniform consistency. Shield the surface with plastic wrap and permit the ganache to stabilize at ambient temperature for approximately 2 hours.
- Position the oven rack centrally and warm the oven to 350°F (175°C). Delicately coat two 9-inch (23 cm) circular cake pans with unsalted butter, then line the bottom with parchment paper for effortless removal.
- Sift together all dry ingredients: all-purpose flour, baking soda, baking powder, and kosher salt in a medium mixing bowl. Reserve the blend to the side.
- Utilize a stand mixer with paddle attachment to cream unsalted butter until smooth and glossy. Gradually incorporate granulated sugar, beating until the mixture becomes light and voluminous. Integrate unsweetened cocoa powder and pure vanilla extract, mixing thoroughly.
- Introduce large eggs individually, ensuring complete integration after each addition and scraping down the bowl’s sides to maintain uniform texture.
- Simultaneously heat water and whole milk until they reach a vigorous boil. Reduce mixer speed to low and methodically incorporate the flour mixture in alternating additions with the hot liquid, creating a smooth, homogeneous batter.
- Evenly distribute the cake batter between prepared pans, gently tapping each pan against the countertop to eliminate potential air bubbles. Bake for 30-35 minutes, monitoring until the cakes slightly pull away from pan edges and exhibit a springy texture when gently pressed.
- Allow cakes to rest in their pans for 10 minutes, then carefully invert onto a wire cooling rack, permitting complete temperature reduction.
- Select a cake stand or serving plate. Position the first cake layer inverted, spreading one-third of the prepared chocolate ganache across the surface. Carefully position the second layer with its rounded surface facing upward. Apply the remaining frosting, covering the top and sides with elegant, swirling motions using an offset spatula.
- Preserve the cake’s freshness by storing under a protective cake dome or loosely enveloping with plastic wrap at room temperature, maintaining optimal quality for up to 48 hours.
Notes
- Whip ingredients at room temperature for smoother blending and consistent texture.
- Remove cocoa powder lumps by sifting through a fine-mesh strainer before mixing.
- Test cake doneness with a slender toothpick inserted near the center, ensuring it emerges without wet batter.
- Let cakes rest and cool completely on wire racks to prevent condensation and maintain structural integrity.
- Gently warm frosting with short microwave bursts or gentle heat to achieve silky, spreadable consistency.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 570 kcal
- Sugar: 42 g
- Sodium: 310 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 95 mg