Father's Day

Devil’s Food Cake with Strawberries and Chocolate Ganache

by:
May 24, 2013
5
1 Ratings
Devil’s Food Cake with Strawberries and Chocolate Ganache
  • Serves 16
What You'll Need
Ingredients
  • Devil's Food Cake
  • 1 cup unsalted butter at room temperature
  • 3/4 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 1 tablespoon almond extract
  • 3 eggs at room temperature
  • 1/2 cup whole milk
  • 1/2 cup freshly brewed hot coffee
  • 1 1/2 cups sifted all-purpose flour
  • 2 pounds fresh strawberries
  • Chocolate Ganache
  • 8 ounces semisweet chocolate chips
  • 1/2 heavy cream
  • 1 tablespoon instant coffee granules
Directions
  1. Preheat the over to 350. Prepare two 9 inch cake pans.
  2. Cream the butter until light and fluffy. Add in the sugar and beat 2 to 3 minutes until light and fluffy. Beat in vanilla. Add in the eggs one at a time.
  3. In a small bowl, measure cocoa and stir in the freshly brewed hot coffee until completely dissolved. Set aside to let cool.
  4. In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
  5. Divide the batter evenly between the two prepared pans. Bake 30 to 40 minutes until tester comes out clean. Allow cakes to rest in pans for 10 minutes before turning out and transferring to wire racks to cool. Allow to cool completely.
  6. Prepare the chocolate ganache using a double boiler. Heat the chocolate and cream until melted, stirring frequently. Add instant coffee and stir until dissolved. Set aside to cool.
  7. To assemble, place one cake layer on a serving platter; spread 1/3 of the chocolate ganache on top. Cover with sliced strawberries, working around the outside of the cake in. Drizzle ganache on top. Add a second layer of strawberries. Drizzle with ganache. Place the second cake on top. Spread 1/3 ganache on top and cover with strawberries. Finish by drizzling with the remaining ganache.
  8. To make the whipped cream, beat 1 cup heavy cream and 2 tbsp powdered sugar until it forms stiff peaks. Add 1 tsp almond extract and mix until combined.
  9. Cut the cake and serve with a big dollop of fresh whipped cream.
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6 Reviews

Daniel R.
Daniel R. June 8, 2024
When asked one year what type of cake I wanted for my birthday my search ended here. When my wife's birthday came up a few months later, without hesitating, she chose this one. Our daughter was turning 5 next. When it was her time to choose this was it. And it's been that way until my birthday a few days ago. It's become a little tradition to make this cake now. It's simple, yet delicious. After a few times around I can testify that the eggs being room temperature makes a difference.
 
Nanette J.
Nanette J. February 2, 2017
Cocoa????
 
Beth
Beth February 3, 2017
Yes, as described in # 3 but not listed in the ingredients list !
 
Beth
Beth November 3, 2016
Please update the recipe to include the amount of cocoa to use !
 
Erin J.
Erin J. May 3, 2015
In case people come down here to the comments looking for the cocoa measurement:

I accidentally forgot to put the milk in, but I did use about a cup of cocoa powder based on my guess after looking into another recipe. Put it in for around 30 minutes, and it turned out well. If you remember the milk, unlike me, you'll have to add a bit more cocoa powder to make up for the liquid (maybe 1/3 to 1/2 cup).
 
Pegeen
Pegeen April 19, 2014
Would you add the amount of cocoa to the ingredients list, thanks. The cocoa is mentioned in step #3 but not in the ingredients list.