Devil's Food Cake with Rich Ganache | Decadent Chocolate Delight

If you’re searching for a chocolate cake that’s truly indulgent, moist, and packed with flavor, you’re about to hit the jackpot with this Devil’s Food Cake with Rich Ganache Recipe. I absolutely love how this cake comes together — it’s wonderfully fluffy yet dense in the best way, and that ganache? Oh, it’s decadence in every bite. Trust me, once you try this, it’ll become your go-to for special occasions or whenever you need a chocolate fix that truly delivers.

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Why You’ll Love This Recipe

Ultra Moist & Fluffy: Thanks to the combo of butter, cocoa, and soured cream, this cake stays moist for days.
Rich, Deep Chocolate Flavor: Using both cocoa powder and chopped dark chocolate in the ganache gives a complex, luscious chocolate experience.
Perfect for Any Occasion: Whether it’s a birthday or an afternoon treat, this cake always impresses guests and family alike.
Beginner Friendly: I’ll walk you through every step so you won’t feel overwhelmed, even if you’re new to baking cakes!

A tall chocolate cake made of four thick, dark brown layers with a smooth, rich chocolate frosting covering the outside and between each layer. Two bright red, pointed devil horns stand on top of the cake, and a red devil tail with a pointed tip wraps around the side. A slice is removed, showing the moist texture inside. The cake sits on a white plate with a gray speckled design, placed on a dark surface. Next to it, there is a white plate holding the removed slice on an orange cloth, with a fork beside it. Behind, there is an orange candle lit and two cups with steam rising. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Devil’s Food Cake with Rich Ganache Recipe lies in its simple but thoughtfully chosen ingredients. Using both caster and muscovado sugar adds a nice depth and moist texture, while the double cream and butter make the ganache silky smooth. Be sure to get good quality dark chocolate for the best results – it really makes a difference!

Butter: Using butter instead of oil gives the cake richness and helps the ganache set beautifully.
Cocoa Powder: Opt for unsweetened, natural cocoa powder for that classic deep devil’s food flavor.
Caster Sugar: Provides sweetness and lightness to the cake texture.
Light Muscovado Sugar: Adds a subtle molasses flavor and moisture to the cake.
Vanilla Extract: Enhances all the chocolate flavors in the cake.
Eggs: Large eggs bind everything together, giving the cake structure.
Soured Cream: This keeps the cake moist and tender with a slight tang.
Plain Flour: The cake’s base – sifted to keep the crumb light.
Baking Powder & Bicarbonate of Soda: The combo ensures a perfect rise.
Salt: Balances the sweetness and intensifies flavors.
Double Cream: The star ingredient for the rich ganache.
Honey: Adds a subtle sweetness and shine to the ganache.
Dark Chocolate: Choose a quality bar with around 70% cocoa for the ganache’s deep flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to switch things up sometimes with this Devil’s Food Cake with Rich Ganache Recipe, and there are plenty of ways to personalize it depending on your mood or dietary needs. Don’t be afraid to experiment a little – it keeps this treat fresh and exciting!

Make it nutty: Adding chopped toasted hazelnuts or walnuts to the batter or as a sprinkle on top of the ganache gives a great crunch – my family goes crazy for this twist!
Less sweet version: Reduce caster sugar slightly and use a darker chocolate with 80% cocoa for a more intense, less sweet cake.
Dairy-free option: Substitute butter with coconut oil or vegan margarine and swap double cream with coconut cream for a dairy-free ganache variation.
Spiced touch: A pinch of cinnamon or chili powder in the batter adds an unexpected warmth to complement the chocolate.

How to Make Devil’s Food Cake with Rich Ganache Recipe

Step 1: Prepare Your Pans and Ingredients

Before diving in, make sure you grease your cake pans well with butter and lightly dust them with flour or cocoa powder to prevent sticking. I like to have all my ingredients measured out and ready to go—that mise en place approach makes the process so much smoother and stress-free. Preheat your oven to 180°C (350°F) so it’s perfectly hot when your batter’s done.

Step 2: Mix the Butter, Sugars, and Cocoa Powder

Cream the butter with both caster and muscovado sugars until light and fluffy using a stand mixer or hand mixer. This step is where the cake gets its tender crumb, so don’t rush it! Then sift in the cocoa powder and blend everything until fully combined. You’ll notice the batter getting rich and chocolatey — this is the stage that makes you excited to keep going!

Step 3: Add Eggs, Vanilla, and Soured Cream

Add the eggs one at a time, mixing well after each addition—this helps the cake rise beautifully without curdling. Stir in the vanilla extract for a lovely aroma. Then fold in the soured cream; it introduces moisture and slight tang that really balances the sweetness.

Step 4: Combine Dry Ingredients and Mix Gently

Sift together the plain flour, baking powder, bicarbonate of soda, and salt. Gradually fold the dry ingredients into the wet mixture with a spatula, being careful not to overmix—you want everything evenly distributed but still light!

Step 5: Bake and Cool

Pour the batter evenly into your prepared pans and bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Don’t open the oven door early; it can cause the cake to sink. Once done, let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely — patience is key here to avoid a ganache meltdown!

Step 6: Make the Rich Ganache

While the cakes cool, start on the ganache. Gently warm the double cream, butter, and honey in a saucepan over low heat until it’s just about to simmer—don’t let it boil! Pour this warm mixture over the chopped dark chocolate and let it sit for a couple of minutes before stirring until smooth and glossy. The first time I made this, I waited too long to stir and ended up with a lumpy ganache, so watch the timing carefully!

Step 7: Assemble Your Cake

Place one cake layer on your serving plate, spread a generous amount of ganache on top, then sandwich with the second layer. Use the remaining ganache to frost the top and sides. It’s easier to spread if your cakes are completely cool. This step always feels like the grand finale for me—it’s so satisfying to see it come together.

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Pro Tips for Making Devil’s Food Cake with Rich Ganache Recipe

Room Temperature Ingredients: Let your butter, eggs, and soured cream sit out for a bit — it helps everything mix smoothly and prevents curdling.
Don’t Overmix the Batter: Overworking the flour can lead to a tough cake; mix just until combined for a tender texture.
Ganache Timing: Stir your ganache only after letting the hot cream sit on the chocolate to avoid lumps.
Cake Cooling: Fully cool your cake before frosting so the ganache doesn’t melt or get messy.

How to Serve Devil’s Food Cake with Rich Ganache Recipe

A four-layer dark chocolate cake sits on a white cake stand with a dark base, each layer separated by a thick, smooth layer of chocolate frosting. The cake is covered evenly in glossy dark chocolate frosting and decorated with bright red fondant shaped into two curved devil horns on top and a pointed tail curling around the side. A slice is removed from the cake, showing the moist texture inside. To the left, a white plate holds the slice on an orange cloth, with a fork resting on the plate. In the background are two steaming mugs and a lit orange candle, all set against a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with a dusting of cocoa powder or a handful of fresh raspberries on top—those tart pops really cut through the richness and brighten the flavors. Sometimes, I add chocolate shavings or toasted nuts for texture, especially when serving guests.

Side Dishes

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly whipped cream to balance the intense chocolate. For a grown-up touch, I like serving it alongside a glass of ruby port or a rich coffee.

Creative Ways to Present

For birthdays or celebrations, I once decorated it with edible gold leaf and fresh edible flowers—it looked stunning and felt luxurious. Stacking this cake in mini layers or making cupcakes with the ganache drizzle is also a fun way to impress without much extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftover slices in an airtight container in the fridge, and they actually taste even better the next day once the ganache has had time to meld with the cake. Just take them out about 15 minutes before serving to let them come to room temperature.

Freezing

This cake freezes well without losing its flavor. I usually wrap whole layers tightly in plastic wrap and foil, and when thawing, I leave them overnight in the fridge to thaw slowly—ganache texture stays perfect this way.

Reheating

If you want to warm a slice, pop it in the microwave for 10-15 seconds. This softens the ganache and intensifies the chocolate aroma without melting it completely. Perfect for a cozy treat!

FAQs

Can I use milk chocolate instead of dark chocolate for the ganache?

You can, but the ganache won’t be as rich and deep in flavor. Dark chocolate has less sugar and more cocoa solids, which balances beautifully with the cream and honey. If you prefer milk chocolate, consider reducing the honey slightly to avoid extra sweetness.
How long does the Devil’s Food Cake with Rich Ganache Recipe keep?

Stored in an airtight container in the fridge, this cake keeps well for up to 4-5 days. The moisture from the butter and sured cream helps it stay fresh longer than many other chocolate cakes.
Can I make this cake gluten-free?

Yes, you can substitute the plain flour for a gluten-free all-purpose blend that includes xanthan gum. Make sure the blend you choose works well for cakes to maintain that tender crumb.
What if I don’t have soured cream?

You can easily make a substitute by adding a tablespoon of lemon juice or white vinegar to 100ml of milk. Let it sit for 5 minutes before using to mimic soured cream’s texture and acidity.

Final Thoughts

This Devil’s Food Cake with Rich Ganache Recipe has become a personal favorite whenever I want to impress without stress. The perfect balance of moist crumb and glossy ganache always brings smiles around my table. I hope you’ll enjoy baking and sharing it as much as I do—it’s one of those recipes that feels like a warm hug in chocolate form. Go ahead, give it a try and let me know how it turns out!