Ingredients
For the Cake:
- 1 box Devil’s Food cake mix (plus ingredients listed on the box)
- OR make your own favorite chocolate cake recipe
For the Cream Filling:
- 5 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
For the Chocolate Ganache:
- 1½ cups semi-sweet chocolate chips
- 1 cup heavy cream
- 2 tablespoons unsalted butter (optional, for shine)
Instructions
- Bake the Cake:
- Preheat oven to 350°F (175°C).
- Prepare two 9-inch round cake pans by greasing and flouring them or lining with parchment paper.
- Mix and bake the Devil’s Food cake as directed on the box. Let cakes cool completely.
- Make the Cream Filling:
- In a saucepan over medium heat, whisk together flour and milk until thickened like a pudding (about 5–7 minutes). Stir constantly to avoid lumps.
- Remove from heat and let cool completely.
- In a separate bowl, beat sugar and softened butter until fluffy.
- Add cooled flour mixture and vanilla. Beat on high for about 3–5 minutes until smooth and fluffy like whipped cream.
- Assemble the Cake:
- Place one cake layer on a serving plate.
- Spread the cream filling evenly over the top.
- Place the second cake layer on top and press gently.
- Make the Ganache:
- Heat heavy cream in a saucepan until just simmering.
- Pour hot cream over chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.
- Stir in butter for added gloss, if desired.
- Pour ganache over the cake, letting it drip down the sides. Smooth the top if needed.
- Chill and Serve:
- Refrigerate the cake for at least 1 hour before serving to set the ganache and filling.
Would you like a homemade chocolate cake recipe instead of using boxed mix?