A two layered Devils cake with a chocolate frosting recipe and ganache recipe that are delicious and easy to make.
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Preheat oven to 350F. Line two 9 inch baking pans with parchment paper, and then grease with b utter.
In a bowl, mix together cocoa and hot water until smooth.
Cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
When the cocoa mixture is warm (not hot), add to the butter mixture.
Sift together flour, baking soda, baking powder twice.
Fold into cocoa mixture in 3 batches, alternating with the sour cream.
Divide into cake pans and baking for 30-35 minutes until the sides begin to pull away from the pan.
Let cool for 15 minutes before turning onto a rack.
For the frosting: melt the butter and water. Remove from heat and add icing sugar and cocoa. beat until smooth and shiny.
Allow to cool until firm enough to spread and pipe.
Place a layer of cake on a serving plate and spread 2/3 of frosting over cake layer. Place the rest into the piping bag with a wide star tip.
Top with the other layer of cake.
Prepare ganache, by breaking up chocolate into small pieces and place into a saucepan with cream.
Heat gently, stirringly occasionally until chocolate has melted and smooth.
Allow to cool and thicken slightly before spreading over top layer.
Finish decorating by using star nozzle, pip chocolate frosting stars around the edge of the whole cake.
Top with thin chocolate chunks.