American Cuisine
Devil's Food Chocolate Cake with Ganache
By Marcus Bellamy
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Devil's food cake earned its mischievous name in the early 1900s as the dark, sinful counterpart to the era's prim, snow-white angel food cake. Where angel food was airy and virtuous, devil's food was meant to be its opposite: deep, almost black, and unapologetically rich. The secret to that signature color and tenderness is chemistry. This version leans on a generous dose of cocoa powder and a full cup of hot brewed coffee, which blooms the cocoa and deepens its flavor without making the cake taste like coffee at all. The coffee's heat dissolves the cocoa solids and amplifies every chocolate note, a trick passed down through generations of American bakers. Buttermilk and baking soda react to give the crumb its plush, moist tenderness, while vegetable oil keeps it soft for days rather than hours. The batter pours out alarmingly thin, but that's exactly right and the mark of a properly moist cake. Crowned with a two-ingredient ganache of semisweet chocolate and warm cream, it's the birthday cake that takes over the room. This is special-occasion baking at its most generous.
Ingredients
Serves 12Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
In the large bowl of a mixer, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- 3
Add buttermilk, vegetable oil, eggs, and vanilla. Beat on medium speed for 2 minutes or until well combined.
- 4
Stir in the hot coffee by hand until the batter is smooth. The batter will be very thin.
- 5
Pour batter evenly into prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- 6
Cool in the pans for 10 minutes, then invert onto a wire rack to cool completely. Handle carefully as the cake is delicate.
- 7
For the ganache: Place chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer.
- 8
Pour hot cream over chocolate chips. Let sit for 5 minutes, then whisk gently starting from the center until smooth and glossy.
- 9
Allow the ganache to cool slightly until it reaches a spreadable consistency. Spread over the top of the cake layers and stack.
Chef's Tips
- ✦ Stir the hot coffee in by hand at the very end and don't worry that the batter looks thin as water, that thinness is exactly what makes the baked cake so moist.
- ✦ Sift the cocoa with the dry ingredients to break up lumps, unmixed cocoa leaves bitter pockets in the crumb.
- ✦ Pour the cream over the chocolate chips and wait a full five minutes before whisking, rushing it can leave grainy unmelted bits.
- ✦ Whisk the ganache gently from the center outward, vigorous beating folds in air bubbles and dulls the glossy finish.
- ✦ Cool the layers completely before frosting, the delicate crumb tears easily and warm cake melts the ganache right off.
- ✦ Let the ganache thicken at room temperature until spreadable; pour it warm and it runs off, wait too long and it sets too stiff.
Ingredient Substitutions
-
freshly brewed hot coffee → hot water
Use the same amount of just-boiled water; the cake stays moist with a slightly less intense chocolate depth.
-
buttermilk → milk soured with 1 tbsp lemon juice
Stir and rest 5 minutes; the acidity still reacts with the baking soda for a tender crumb.
-
vegetable oil → melted coconut oil
Swap by equal volume; keep the batter warm so the coconut oil doesn't seize.
-
semisweet chocolate chips → chopped bittersweet chocolate bar
Finely chop so it melts evenly in the hot cream; expect a slightly darker, less sweet ganache.
-
heavy cream → full-fat coconut milk
Use the same amount for a dairy-free ganache; it sets a touch softer.
-
all purpose flour → cake flour
Substitute by weight for an even softer, finer crumb suited to a delicate cake.
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Frequently Asked Questions
Will I taste the coffee in the cake? ▼
No, the coffee deepens and intensifies the chocolate flavor without leaving a coffee taste; it works behind the scenes to make the cake taste richer.
Can I make this cake ahead of time? ▼
Yes, bake the layers up to two days ahead and store them wrapped at room temperature, then make the ganache and assemble on serving day.
How do I store the finished cake? ▼
Keep it under a cake dome or loosely covered at room temperature for up to 3 days, or refrigerate for up to 5 days and let slices come to room temperature before serving.
Why did my ganache turn out grainy or split? ▼
The cream was likely too hot or whisked too soon; pour cream that just simmers, let it sit 5 minutes, then whisk gently until smooth and glossy.
Can I bake this as cupcakes instead of layers? ▼
Yes, fill lined muffin tins two-thirds full and bake at 350°F (175°C) for about 18 to 20 minutes until a toothpick comes out clean.
How do I know when the cake layers are done? ▼
A toothpick inserted in the center should come out clean or with a few dry crumbs, typically after 30 to 35 minutes at 350°F (175°C).
Can I freeze the cake layers? ▼
Yes, wrap the cooled, unfrosted layers tightly and freeze for up to 2 months; thaw at room temperature before adding ganache.
