Description
This recipe is a take on a classic midwestern cake. Rich Devil’s food cake is topped with ribbons of vanilla frosting a fudgy chocolate ganache, leaving a bumpy exterior!
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 1 cup buttermilk
- 3/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup brewed coffee
Vanilla Frosting:
- 3/4 cup butter, room temperature
- 5 cups powdered sugar
- 1 – 2 tablespoons milk
- 1 teaspoon vanilla extract
Chocolate Icing:
- 3/4 cup butter
- 3/4 cup Dutch process cocoa powder
- 3/4 cup heavy whipping cream
- 3 tablespoons light corn syrup
- 5 1/2 cups powdered sugar, sifted
Instructions
- Cake: Preheat the oven to 350° F. Coat a 9×13 inch baking pan nonstick spray, set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, add in the flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix together on low speed until combined.
- With the mixer still on low add in the eggs, buttermilk, oil, and vanilla, mixing until just combined, scraping the sides of the bowl as necessary. Slowly stream in the coffee and mix until smooth and combined.
- Pour the cake batter into the prepared pan and bake for 25 – 30 minutes, until the center is set and a toothpick inserted in the center comes out clean.
- Place the cake pan on a wire cooling rack and allow it to cool completely. Level the top of the cake with a serrated knife, if it domes when it bakes, so the top is flat.
- Vanilla Frosting: In the bowl of your stand mixer fitted with the paddle attachment mix the butter until smooth on medium speed. Add in the powdered sugar and 1 tablespoon of milk and continue mixing for 2 minutes until creamy, scraping the sides of the bowl as necessary, adding more milk if the frosting is too stiff.
- Place the frosting in a piping bag with a 1- inch round tip, or simply snip the bottom of the bag with scissors. Pipe the frosting into long tubes width-wise across the cake about 1 inch apart. Place the cake in the freezer while you prepare the chocolate icing.
- Chocolate Icing: In a medium saucepan over medium-low heat, melt together the butter, cocoa powder, heavy cream, and corn syrup. Bring the mixture to a boil and whisking constantly boil for 2 minutes. Slowly add in the powdered sugar, continuing to whisk until combined. Continue to cook and whisk for 4 – 5 minutes until the mixture is smooth and glossy. Remove from the heat.
- Transfer the icing into a glass bowl and allow it to cool for 10 – 15 minutes, whisking frequently, until it is warm, but not hot.
- Remove the cake from the freezer and pour the chocolate icing on top, coating the vanilla frosting first, and then carefully filling in the rest of the top of the cake, spreading it gently if needed, careful not to disturb the vanilla frosting. All the chocolate icing to set before serving.
Notes
Store cake at room temperature for up to 3 days.
Freeze cake airtight for up to 2 months for best freshness. Allow the cake to thaw in the refrigerator or at room temperature.
