Over the Easter holiday, we attended four dinners. Two of them was hosted by us, and we brought dessert for the other two. So, yes, a lot of cooking, baking, cleaning, organizing…but at the same time a lot of catching up, laughing and of course feeling happy and fulfilled. That crazy amount of work was totally worth it.
It was also a very chocolatey holiday. All four occasions was ended with a chocolate dessert – chocolate espresso mousse, French chocolate silk pie, chocolate cupcakes and this chocolate ganache king. I am talking about a consumption of almost ten bars of chocolate here!
I call this cake a king because it really is the king of ganache. Between each layer of chocolate devil’s food cake is a thick blanket of ganache. Then some more ganache to grape over the whole cake.
Now if a layer cake sounds a little intimating to you. Try this short cut – bake the cake in a single layer by using a 9×13-inch pan or 8×8-inch pan or whatever pan you have. Prepare the ganache, probably half the portion, then pour the ganache on the cooled cake to just cover the top. Sprinkle a little flaked sea salt on top to serve. I did that last time when I got lazy, and people still love me!
Ingredients (8-inch 3-layer cake):
Chocolate Devil’s Food Layer Cake
3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup boiling water
3/4 cup Dutch-processed cocoa powder
3 sticks unsalted butter, softened
2 cups packed light brown sugar
4 large eggs, room temperature
1 cup buttermilk, room temperature
1 tablespoon vanilla extract
300 grams dark chocolate, cut into small chunks
1 cup heavy cream
1 1/2 tablespoons corn syrup
Preheat oven to 350F. Grease three 8-inch round cake pans, and line the bottoms with parchment paper.
In a large bowl, whisk the flour, baking powder, baking soda and salt.
In another bowl, whisk the boiling water and cocoa powder until smooth.
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in buttermilk and vanilla extract.
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.
Divide the batter and pour into the prepared pans, smoothing the surface with a spatula. Bake 20 to 25 minutes or until a toothpick inserted into the cake comes out clean.
Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack. Cool completely before frosting.
To prepare ganache, place the chocolate, heavy cream and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes. Remove bowl from heat.
To assemble the cake, place one cake layer on your serving plate and spread with 1/2 cup ganache. Place another cake layer on top, and gently press down a little bit. Spread with another 1/2 cup frosting. Place the last layer of cake on top.
Pour ganache over the top and sides of the cakes. Use a spatula to even out the ganache on the cake. Use a spoon to create swoops and peaks.