Mocha Devil’s Food Cake

Don’t let the light color of the frosting fool you, this cake has a deep, rich flavor that’s devilishly good.

Prep Time
25 min
Cook Time
30 min
Recipe by
Plugrà® Kitchens

Mocha Ganache

1½ cups (340g) heavy cream
1 tbsp. (6g) instant espresso powder
8 oz. (227g) milk chocolate, chopped


1¼ cups (283g) water
¾ cup (60g) cocoa powder (not Dutch-processed)
1 tbsp. (6g) instant espresso powder
½ tsp. (3g) salt
¼ cup (56g) milk
2 cups (240g) all-purpose flour
1½ tsp. (7g) baking soda
½ tsp. (2.4g) baking powder
12 tbsp. (170g) Plugrá® Premium Butter, unsalted, softened (plus more for pans)
2 cups (400g) granulated sugar
3 large (150g) eggs
1 tsp. (5g) vanilla extract
Mocha Ganache: Bring the cream and espresso powder to a slow boil in a small saucepan over medium heat. Turn off heat and add the chocolate and salt. Stir with a whisk until the chocolate has melted and the mixture is smooth. Cover the surface with plastic wrap. Refrigerate at least 2 hours or until ready to use.
Cake: Preheat oven to 350°F. Line 2 9-inch cake pans with parchment paper and spray with non-stick cooking spray.
Bring the water to a boil. Place the cocoa, espresso powder and salt in a medium bowl. Whisk in the water until the cocoa is well blended and no lumps appear. Whisk in the milk and set aside to cool while preparing the other ingredients.
In a medium bowl, combine the flour, baking soda, and baking powder; set aside.
Beat the butter at medium speed in the bowl of an electric mixer fitted with the paddle attachment until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 2 minutes. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula.
Turn the mixer on to medium-low add the eggs one at a time, mixing thoroughly before adding the next egg. Scrape down the bowl and add the vanilla. Reduce the speed to low and add the flour mixture. Blend until just mixed. Pour in the cocoa mixture and mix on low speed for 1 minute. Scrape down the bowl and turn the mixer to medium-high speed for 30 seconds to aerate the batter.
Transfer the batter to the prepared cake pans – you should have approximately 675 g of batter in each pan. Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes. Rotate the layers halfway through cooking.
Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack.
Assembling: Whip the ganache in the bowl of an electric mixer fitted with the whisk attachment for 1 minute or until the ganache forms medium peaks and is the consistency of frosting.
Place 1 cake layer, bottom side down, on a cake stand or plate. Scoop about 1/3 of the icing onto the whipped ganache onto the center of the layer. Using an offset spatula, spread the ganache evenly over the layer to the edges.
Place the other cake layer, bottom-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Serve. Refrigerate any remaining cake.