Dublin Devil Cake Recipe
Devil’s food cake filled with Guinness stout ganache and covered in chocolate butter-cream frosting. Served with whipped cream, strawberries and chocolate sauce.
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Ingredients
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Cake and Filling
Method
Cake Preparation
Preheat and Prepare
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients
In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
Cream Butter and Sugars
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients
Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk and Guinness stout. Mix until just combined.
Bake the Cake
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick comes out clean.
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.