Decadent Ghirardelli Devil's Food Cake with Luxurious Mocha Buttercream
This Decadent Ghirardelli Devil's Food Cake is a chocolate lover's dream that will elevate any occasion. Crafted with rich Ghirardelli ground sweet chocolate and an intense unsweetened baking chocolate, this cake promises a deep, velvety texture and a flavor experience like no other. The mocha buttercream frosting adds a delightful coffee twist, enhancing the chocolate and creating a truly sumptuous dessert that will leave everyone in euphoria. Perfect for birthdays, anniversaries, or simply indulging your sweet tooth, this cake is best enjoyed with your loved ones—but be warned, it's so delicious that you might just finish it all by yourself!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Ghirardelli's ground sweet chocolate and cocoa
1 1/2 cups (Sifted and measured)
All-purpose flour
2 cups (Sifted and measured)
Granulated sugar
1 cup (Measured)
Baking soda
1 teaspoon (Measured)
Cream of tartar
1/2 teaspoon (Measured)
Salt
1/2 teaspoon (optional) (Measured)
Buttermilk
1 1/2 cups (Measured)
Butter
1 cup (softened) (Softened at room temperature)
Eggs
4 (Large, at room temperature)
Pure vanilla extract
1 teaspoon (Measured)
Unsweetened chocolate
4 ounces (Broken into pieces)
Instant coffee granules
2 teaspoons (Measured)
Boiling water
2 tablespoons (As needed)
Butter for frosting
2/3 cup (softened) (Softened at room temperature)
Confectioners' sugar
2 cups (Sifted)
Pure vanilla extract for frosting
1 1/2 teaspoons (Measured)
Milk for frosting
1/3 cup (I use 2% milk, measured)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease the bottoms of two 8-inch or 9-inch round cake pans and line them with parchment paper. Alternatively, you may use one 9x13-inch pan for a single-layer cake.
3
In a large mixing bowl, whisk together flour, Ghirardelli's ground sweet chocolate and cocoa, granulated sugar, baking soda, cream of tartar, and salt until well combined.
4
Add 1 cup of buttermilk and 1 cup of softened butter to the dry ingredients. Beat on medium speed for 2 minutes until the mixture is creamy.
5
Mix in the remaining ½ cup of buttermilk, followed by the eggs and 1 teaspoon of vanilla extract. Beat until all ingredients are fully amalgamated.
6
Evenly divide the batter between the prepared cake pans.
7
Bake in the preheated oven for 30 to 45 minutes, or until a toothpick inserted into the center comes out clean.
8
Allow cakes to cool in the pans for 10 to 15 minutes before carefully removing them. Discard the parchment paper and transfer the cakes to a wire rack to cool completely.
9
While the cake is cooling, prepare the mocha buttercream frosting. Melt the unsweetened chocolate in a double boiler over simmering water, stirring occasionally until smooth.
10
In a small bowl, dissolve 2 teaspoons of instant coffee granules in 2 tablespoons of boiling water, stirring until fully combined. Stir this coffee mixture into the melted chocolate, then set it aside to cool slightly.
11
In a large mixing bowl, beat 2/3 cup of softened butter until fluffy and light.
12
Gradually add the confectioners' sugar, 1/3 cup of milk, and 1 1/2 teaspoons of vanilla extract, mixing until the buttercream is smooth.
13
Lastly, incorporate the melted chocolate and coffee mixture into the frosting. Mix until well combined and creamy.
14
Once the cakes have cooled, frost with the mocha buttercream as desired, inducing chocolate nirvana with each slice!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Decadent Ghirardelli Devil's Food Cake?
The cake features a deep, velvety chocolate flavor from Ghirardelli ground sweet chocolate and cocoa, paired with a luxurious mocha buttercream frosting.
What specific chocolate brand is used in this recipe?
This recipe specifically uses Ghirardelli ground sweet chocolate and cocoa, as well as unsweetened baking chocolate for the frosting.
What temperature should I preheat my oven to?
The oven should be preheated to 350°F (175°C) before baking the cake layers.
What size cake pans are recommended for this recipe?
You can use two 8-inch or 9-inch round cake pans, or one 9x13-inch pan for a single-layer cake.
How should I prepare the cake pans to prevent sticking?
Grease the bottoms of the pans and line them with parchment paper for the best results.
What are the dry ingredients required for the cake batter?
The dry ingredients include all-purpose flour, Ghirardelli ground sweet chocolate and cocoa, granulated sugar, baking soda, cream of tartar, and salt.
How much buttermilk is needed for the entire cake batter?
The recipe requires a total of 1 1/2 cups of buttermilk, added in two separate stages.
How long should I beat the initial mixture of dry ingredients, buttermilk, and butter?
Beat the mixture on medium speed for 2 minutes until it becomes creamy.
When should the eggs be added to the batter?
The 4 large eggs should be mixed in after the initial 2-minute beating period, along with the remaining buttermilk and vanilla.
What is the total baking time for the cake?
The cake typically bakes for 30 to 45 minutes, depending on your oven and pan size.
How can I tell if the Devil's Food Cake is fully baked?
The cake is done when a toothpick inserted into the center of the cake comes out clean.
How long should the cakes cool in the pans before being removed?
Allow the cakes to cool in their pans for 10 to 15 minutes before attempting to remove them.
What is the best way to cool the cakes completely?
After removing them from the pans and discarding the parchment paper, transfer the cakes to a wire rack to cool completely.
How do I melt the unsweetened chocolate for the mocha frosting?
Melt 4 ounces of broken unsweetened chocolate in a double boiler over simmering water until smooth.
How is the coffee flavor incorporated into the buttercream?
Dissolve 2 teaspoons of instant coffee granules in 2 tablespoons of boiling water and stir it into the melted chocolate.
What type of butter is needed for the mocha buttercream?
You will need 2/3 cup of softened butter, beaten until light and fluffy.
What kind of sugar is used in the frosting?
The frosting uses 2 cups of sifted confectioners' sugar for a smooth texture.
Can I use any type of milk for the frosting?
The recipe suggests using 1/3 cup of 2% milk, but other types of milk may also work.
Is vanilla extract used in both the cake and the frosting?
Yes, 1 teaspoon is used in the cake batter and 1 1/2 teaspoons are used in the mocha buttercream.
What role does the cream of tartar play in the cake recipe?
Cream of tartar acts as a leavening agent and stabilizer, contributing to the cake's light texture.
How many eggs are required for this recipe?
The recipe calls for 4 large eggs, preferably at room temperature.
Is the Ghirardelli chocolate sifted before measuring?
Yes, both the Ghirardelli ground sweet chocolate and the all-purpose flour should be sifted and then measured.
How do I achieve a fluffy buttercream?
Beat the 2/3 cup of softened butter thoroughly before gradually adding sugar, milk, and vanilla.
Can I make this cake for a birthday?
Absolutely! This cake is perfect for birthdays, anniversaries, or any special occasion.
Is the salt in the recipe mandatory?
The 1/2 teaspoon of salt is listed as optional, but it helps to enhance the chocolate flavor.
What is the final step in preparing the frosting?
The final step is to incorporate the slightly cooled melted chocolate and coffee mixture into the creamy butter and sugar mixture.
Should the butter be melted or softened for the cake batter?
The butter should be softened at room temperature, not melted, to ensure the correct creamy texture.
Can I use a 9x13 pan instead of round pans?
Yes, the recipe allows for a 9x13-inch pan if you prefer a single-layer cake.
How much instant coffee is used for the mocha flavor?
The recipe uses 2 teaspoons of instant coffee granules to create the mocha effect.
What is the texture of the finished cake?
The cake has a deep, velvety texture that is rich and moist, typical of a high-quality Devil's Food cake.