Devil’s Food Cake with Chocolate Ganache

Ingredients

1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pans
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
3/4 cup hot water
3/4 cup sour cream
3 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
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When it comes to all-American desserts, chocolate cake towers over its competitors; it’s always a
show-stopping finale. Go slowly when trimming the layers in order to keep them flat; coat each
layer with rich chocolate ganache. To show off the cake to best effect, present it at table; slice it in
front of your guests.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on
medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine
after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour
mixture in two parts, alternating with cocoa mixture and beginning and ending with flour; beat
until combined.
3. Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester
inserted in centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool 15
minutes. Invert cakes onto rack; peel off parchment. Turn cakes over; let cool completely, topside
up. Transfer half of Chocolate Ganache (3 1/2 cups) to clean bowl of an electric mixer; set aside
remaining. Let cool completely, stirring frequently, about 40 minutes. Attach bowl to mixer fitted
with whisk attachment. Beat on medium-high speed until ganache holds soft peaks, 5 to 7 minutes.
4. Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake
turntable or platter, and spread top with 1 1/2 cups whipped ganache. Top with remaining layer, cut
side down, and spread remaining whipped ganache in a thin layer over entire cake, covering
completely. Refrigerate until set, about 30 minutes.
5. Transfer cake to a wire rack set over a rimmed baking sheet. Pour reserved ganache over top,
letting it run down the sides. If necessary, use a large offset spatula to spread from the center toward
the edges, so that the cake is evenly and completely covered. Refrigerate until ganache has just
begun to set, about 30 minutes. Transfer cake to a serving plate. Serve immediately, or refrigerate,
covered with a cake dome, for up to 2 days.