This Devil’s Food Cake recipe is absolutely sinful. It is an absolutely moist chocolate cake topped with a simple chocolate ganache frosting that will make this bite of cake heavenly.
I know there is this big question amongst us bakers and chocolate cake lovers as to what is the difference between chocolate cake versus devil’s food cake? Without being a pastry chef or an official professional baker, I can tell you the biggest difference between the two cakes is Devil’s Food Cake is moister with the use of fat, more than one chocolate ingredient (including coffee) or water leaving a rather dense texture, and chocolate cake is a simple cake recipe with all the basic ingredients with unsweetened cocoa powder and the texture is fluffy like most cakes. That is my personal opinion, but if you want a more detailed and professional explanation, I’ll leave it to the experts.
As most of you know, I am not a pretty cake decorator. I don’t always have a win with layered cakes and I don’t have the stamina required to make cakes with pretty flowers and textures. So most of my cake recipes are in the form of a bundt pan or a sheet, just like this one. I’m sure this slightly adapted recipe from the Taste of Home can be made into cupcakes or a layered cake if that is your preference. You will simply adjust the baking time.
Why Chocolate Ganache Frosting
Chocolate Ganache frosting (the way I make it) is basically Chocolate Ganache that is set out to cool to reach a frosting consistency. So it’s all chocolate. It’s as rich as it gets. Sure you could add powdered sugar and all of that to make more of a chocolate buttercream frosting, which I’ve done before, but sometimes I just want pure chocolate frosting without all the extra sugars. Just chocolate. This frosting works well for this Devil’s Food Cake recipe. It goes along with the decadence of the chocolate throughout the recipe.
For more Chocolate Dessert Recipe, take a look below:
- Devil’s Chocolate Cupcakes with Mexican Chocolate Frosting
- The Best Chocolate Cake Recipes
- No-Bake Chocolate Mousse Bars
- Oreo Chocolate Cake Recipe
- Brownie Cake Doughnuts with Chocolate Glaze
- Fudge Brownies
- Hot Fudge Cake
- ¾ c. unsalted butter ( 1 ½ sticks butter)
- 2 c. sugar
- 2 eggs, lightly beaten
- 1 tsp. Vanilla extract
- 1 ½ c. hot water
- 2 c. flour
- ½ c. unsweetened cocoa
- 2 tsp. Baking soda
- ½ tsp. Salt
- 6 oz. Semi-Sweet Bakers Chocolate, melted
- 1 ½ c. milk chocolate chips
- 1 ½ c. semi-sweet chocolate chips
- 1 ½ c. heavy cream
- 2 tsp. Vanilla extract
- 2 tbsp. Butter
- Preheat the oven to 350 Degrees and spray a 9X13 baking dish with baking spray and set aside.
- In a large bowl, combine the flour, unsweetened cocoa, salt, baking soda, and whisk together. Set aside.
- In another bowl, add the butter and mix until creamy with a hand-held or standing mixer. Add the sugar one cup at a time until fluffy. Add the egg, vanilla extract, melted bakers chocolate. Add the flour mixture and hot water interchangeably until the batter comes together smoothly. Pour in the baking dish and bake on the middle rack for 30-35 minutes. Once finished baking, allow cooling completely.
- To make the frosting, add the chocolate chips into a bowl. Heat the cream on the stove until it comes to steam and a slight bowl. Pour over the chocolate chips. Allow the cream to sit with the chips for 2 minutes.
- Use a rubber spatula and slowly stir the cream with the chocolate chips until the chocolate is melted and smooth. Add the butter and vanilla extract and stir until butter has completely dissolved. Set the ganache in the refrigerator for about 30 minutes to allow the ganache to thicken. The ganache should become thickened to a frosting consistency.
- If it is still a bit lose, place back in the refrigerator and continue to check every 10 minutes until thickened but spreadable.
- Spread the ganache frosting on top of the cake and use a spreadable knife to smooth across the cake. Cut into squares and serve.