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Chocolate cake slice with raspberry jam and ganache filling

Ganache-Filled Devil's Food Cake

A rich, moist, and deeply chocolatey Devil’s Food Cake filled with a smooth, glossy chocolate ganache. This indulgent dessert is perfect for birthdays, holidays, or anytime you're craving something truly decadent.
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Prep Time 25 minutes
Cook Time 35 minutes
30 minutes
Total Time 1 hour 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake:
  • 2 cups all-purpose flour sifted
  • ¾ cup unsweetened cocoa powder Dutch-processed preferred
  • 1½ tsp baking soda
  • ½ tsp salt
  • 2 cups granulated sugar
  • 2 large eggs room temperature
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 1 cup boiling water
  • 2 tsp vanilla extract
  • For the Ganache:
  • 8 oz dark chocolate 60–70% cocoa, chopped
  • 1 cup heavy cream
  • 2 tbsp unsalted butter optional, for extra shine

Equipment

  • 2 × 9-inch round cake pans
  • Mixing bowls (large and medium)
  • Hand mixer or stand mixer
  • Saucepan
  • Spatula or whisk
  • Offset spatula (for frosting)
  • Parchment paper (optional)
  • Cooling rack
  • Knife (for leveling the cakes)

Method
 

  1. Preheat Oven: Set oven to 350°F (175°C). Grease two 9-inch cake pans and line bottoms with parchment paper.
  2. Mix Dry Ingredients: In a large bowl, sift flour, cocoa powder, baking soda, and salt.
  3. Whisk Wet Ingredients: In another bowl, beat eggs and sugar until light and fluffy. Add buttermilk, oil, and vanilla.
  4. Combine: Slowly add dry ingredients into wet, alternating with boiling water. Batter will be thin—this is normal.
  5. Bake: Divide batter evenly into pans. Bake for 30–35 minutes or until a toothpick comes out clean. Let cool completely.
  6. Make Ganache: Heat heavy cream until simmering, then pour over chopped chocolate. Let sit 2 minutes. Stir until smooth. Add butter if using. Let cool until spreadable.
  7. Assemble Cake: Level the cakes. Spread ganache on the first layer, top with second layer, then coat top and sides with remaining ganache. Chill briefly to set.
  8. Serve & Enjoy: Slice and serve. Store leftovers in an airtight container at room temp for 2 days or refrigerate for up to 5 days.

Notes

Add espresso powder to enhance chocolate flavor.
Substitute raspberry jam between layers for a fruity variation.
Let ganache cool to a peanut butter consistency before spreading.
For a layered twist, use flavored ganache (mocha, orange, hazelnut, etc.)