I am so excited to be sharing this Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache from Zoë François’ new book, Zoë Bakes Cake. I have known Zoë for many years now, after spending the last decade working with her and Jeff Hertzberg over on Bread in 5, and also working with her on this current book (I took the how-to book photos, see below). A few notes about the Devil’s Food Cake: I made this cake over 3 days; I made the cake layers and then froze them. The next day I made the buttercream and cut and frosted the cake, chilled it for 2 hours, then applied the ganache crumb coating and chilled it overnight. The third day I coated it with ganache, let it set, and served it. If you are new to buttercream, please note that French and Swiss Buttercream do taste butter-y, and are supposed to. If you would prefer an American Buttercream, I have a recipe here that can be used. This Ultra-Rich Buttercream, however, is incredible and tastes amazing with the chocolate. Buttercream Tips: Make sure to check for graininess when heating the yolks and sugar together! If you don’t heat them […]
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