Best 6 Devils Food Bundt Cake With Mint Chocolate Ganache Recipes

DEVIL'S FOOD BUNDT CAKE WITH MINT-CHOCOLATE GANACHE

Steps:

• Preheat the oven to 350 degrees.
• Spray a 15-cup nonstick Bundt pan with cooking spray; set aside.
• In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
• 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 the cocoa mixture and beginning and ending with the flour; beat until combined.
• Pour batter into prepared pan; smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes.
• Transfer pan to a wire rack to cool 15 minutes. Invert cakes onto rack; Re-invert cake; let cool completely, topside up.
• Using a serrated knife, trim bottom of cake layer to make level. Transfer to a wire rack set over a rimmed baking sheet. Pour over ganache to cover. Let stand until set.

TRIPLE CHOCOLATE DEVILS FOOD BUNDT CAKE

Steps:

• Preheat oven to 350*F.
• Prepare cake mix according to pakage directions, adding the pudding mix with the water, oil, and eggs.
• Stir 1c. of the chocolate chips into the batter.
• In separate bowl, cut butter into white sugar, add 2 tablespoons chocolate chips.
• Sprinkle 1/2 of the butter, sugar and chocolate chip mix in the bottom of the bundt pan.
• Pour cake batter into bundt pan.
• Sprinkle the other half of the sugar and butter mix on top of the cake.
• Bake at 350*F for 1 hour.
• Glaze with your favorite chocolate frosting. (Melt in the microwave to thin frosting slightly, drizzle over cake and sprinkle with more chocolate chips.).
• Enjoy!

HOMEMADE DEVIL'S FOOD CAKE

Steps:

• In the top of a double boiler, combine cocoa and 1 cup sugar. Beat 1 egg; add to double boiler. Add 1 cup milk; cook until thick and smooth. Set aside to cool. , Meanwhile, cream shortening and remaining sugar in a large bowl. Add remaining eggs, one at a time, beating well after each addition. , Sift together flour, baking soda and salt; add alternately with remaining milk to creamed mixture. Add vanilla and cooled cocoa mixture; beat thoroughly. Pour into two greased 8- or 9-in. round baking pans. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. Frost with your favorite seven-minute or fudge icing.

DEVIL'S FOOD CAKE WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
• 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.
• 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.
• 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.
• 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.

DEVIL'S FOOD BROWNIE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
• Combine brownie mix, cake mix, cold coffee, oil, and eggs in a large bowl; beat with an electric mixer until well combined. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• Heat whipping cream for ganache in the microwave until hot, 2 to 3 minutes. Add chocolate chips and stir until melted.
• Pour ganache over the cooled cake.

DEVIL'S FOOD POUND CAKE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 350 degrees.
• Blend all ingredients in a large bowl.
• Beat at medium speed for 2 minutes, careful not to overmix.
• Bake in a greased and floured 10-inch tube pan at 350 degrees for 50-60 minutes.
• Cake will be done when center springs back when touched lightly.
• Let cool right side up for 25 minutes.
• Remove from pan.
• To make the chocolate glaze, combine the cocoa, water oil and corn syrup in a small saucepan. Cook and stir over low heat until mixture is smooth. Remove from heat.
• Immediately beat in 1 cup confectioners sugar.
• Drizzle over cake.