Devil’s Chocolate and Ganache Cake…get happy!

Devil's Chocolate and Ganache Cake_close up delight

Chocolate, One of the most beautiful words in the world!… Just to say the word makes me happy, and reminds me of the Judy Garland song… when I’m making this Devil’s Chocolate and Ganache Cake. I always think positive thoughts. When it comes out of the oven, Hallelujah!.. get happy… forget your troubles…you better chase all you cares away… Oh yeah! That’s how happy this chocolate cake makes me. And well what else is there to say about the comfort that brings you when you bake your own cake?. The whole house smells like warm endorphins that activate your happy brain cells.
It’s a simple batter. You’ll need one bowl or two, and the best quality butter and cocoa powder you can get. The better your ingredients, the better results you will get.
That’s one of the keys when you are baking: always use good quality ingredients (from the eggs to the vanilla extract). If you care about them, it will be fantastic!. All ingredients when you are baking MUST be at room temperature. Read the recipe twice. Measure everything correctly using measuring cups for dry ingredients and a larger liquid measuring cup for wet ingredients. Get in the baking groove, nice music, enjoy yourself…
Here is some music link that will set your baking mood…

Devil's Chocolate and Ganache Cake_Coseup slice

Devil’s Dark Chocolate Cake… get happy!

Makes 1 -12 cup bundt cake

4 ounces bittersweet chocolate, chopped *
½ cup Vegetable Oil
1/2 cup melted butter
1 cup sugar
2 large eggs
2 cups unbleached all-purpose flour
½ – ¾ cup dutch Process cocoa Powder (Valrhona, Cocoa Barry)
1 tablespoon baking soda
¾ teaspoon salt
1 cup strong-brewed coffee -not hot just warm.(I used Medaglia D’Oro instant espresso powder)
1 cup of butter milk ( or 1 cup of whole milk + 1 tablespoon of vinegar or lemon juice)
1 teaspoon Vanilla extract


Preheat the oven 350F / 176C
Butter and dust with cocoa a 12 cup bundt pan.
Melt the bitter sweet chocolate, using a double boiler on low heat, stirring constantly. Scrape the melted chocolate into a medium size bowl and let cool slightly.
Whisk in the melted butter, oil, and sugar until smooth. Add eggs one at a time and mix.
In a small bowl, Mix the dry ingredients, flour, cocoa powder, baking soda, salt.
Start by combining half of the dry ingredients to the chocolate mixture along with ½ cup of the coffee and ½ a cup of the butter milk. Whisk until smooth. Add the remaining dry ingredients, coffee and butter milk and whisk. until smooth.
Poor the batter into the prepared pan and bake in the lower third of the oven for about 45 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Remove from oven and cool on a rack for about 10-15 minutes, then turn it out and let it cool completely.

Devil's Chocolate and Ganache Cake_baking chocolate

* My favorites: 70% Cacao Bittersweet Scharffen Berger, 72% bitter-sweet Michael Cluizel, El Rey Venezuelan chocolate, 70%- 80% Callebaut.

Chocolate Ganache:

1 cup heavy cream
10 oz. Semi-sweet or bitter-sweet chocolate finely chopped.
1 tablespoon of butter
1 tablespoon of agave nectar
1 tablespoon of brandy or cognac or any liquor of your preference. ( omit this ingredient if cooking for kids)


In a small pot heat the heavy cream until small bubbles form around the pan ( do not let it boil)
Place the chopped chocolate in a medium size bowl, pour the hot heavy cream over the chocolate let it stand for 3-4 minutes so the chocolate warms through. Whisk gently until the mixture is smooth, add butter mix until is melted, add the liquor mix. Add the agave nectar for a shiny finish.

Devil's Chocolate and Ganache Cake_How to make Ganache

Spoon the Ganache over the cake… save extra for plating.. for when you want a little more …

Devil's Chocolate and Ganache Cake_spreading ganache
Sprinkle cayenne pepper or cinnamon for a little  accent on the cake…

Devil's Chocolate and Ganache Cake_Cayenne

Devil's Chocolate and Ganache Cake_ with cayenne

Get happy, Chocolate cake!

Music Pairing:Judy Garland “Get Happy”

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6 Responses to Devil’s Chocolate and Ganache Cake…get happy!

  1. Scott February 11, 2015 at 4:11 pm #

    Hi Mariana,

    Can I make this a day ahead or is it best to make on the same day. If I make ahead of time should I hold off on the ganache until serving? Also any ideas on plating, raspberry puree perhaps? Love your recipes and Ian’s photography!

    • Mariana McEnroe February 12, 2015 at 3:48 pm #

      Hello Scott, great to read you!…thank you for your compliments. ; ) answering to your question, the ganache situation is totally up to you. If you want it warm at the time of serving the cake, you can definitely make the cake and the ganache the day before and warm and pour the ganache right before is served. You also can drizzle some of the ganache the day the cake is made just for presentation, and keep the extra ganache in the refrigerator.

      A few cues on how to:

      If you save the ganache for the day after, make sure it is covered with some plastic wrap. Make sure the plastic touches the chocolate so it does not create a crust. Next day, warm up the ganache in a low heat setting on the microwave 4 seconds at the time and stirring in between to avoid hot spots until lose enough to poor.(be carefull not to over heat it since chocolate can burn really easy i f over heated or rush gentle : ) )
      Once melted, transfer in to a small pitcher for serving, and allow your guest to indulge as much they want!… There is never to much chocolate right?…hehehe

      For plating, I like my chocolate cake straight forward, this is not an overly sweet cake, it has the cinnamon and cayenne notes, it can stand on its own. But if you want to add some fresh berries on the side for contrast it would be great. You can cut some strawberries into quarters, blueberries and raspberries toss them with some coffee liquor, a sprinkle of sugar depending on how sweet your berries are, and serve a spoonful of this berry concoction on the side…. Mmmm I want some now! lol!
      Toasted pecans or pistachios will go great too.

      Good luck!.. let me know the outcome!

  2. Soumya January 24, 2015 at 2:15 am #

    Mariana & Ian,

    I just made this for my family, and I’ve got to say – your recipe is stupendous! The softest, airiest chocolate cake I’ve ever eaten and the ganache is out of this world! I added a small twist of my own to the ganache – a mixture of powdered cinnamon, nutmeg and clove, and I’m very pleased with the results.

    Thank you so much for sharing this amazing recipe. Your blog is inspiring and drool-worthy!

    • Mariana McEnroe February 12, 2015 at 3:50 pm #

      Soumya, thnk you so much for kind comments I’m so glad you and your family enjoyed!

  3. Sarah July 25, 2014 at 6:15 pm #

    Ugh, this cake looks amazing! Along with the rest of your site! 🙂

    • Mariana McEnroe July 26, 2014 at 12:02 am #

      Hi Sarah! Thank you for the compliments! This cake is one of my favorite chocolate cakes!

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