Ghirardelli Devil’s Food Cake With Mocha Buttercream Frosting

"I found this on Ghirardelli's website. It is my families most favorite chocolate cake of all time. When I make this for my husband I can have anything I want!! This sends him into chocolate euphoria. Eat at your own risk! ;)"
photo by a user photo by a user
Ready In:
1hr 30mins




  • CAKE:

  • Preheat oven to 350°F.
  • Grease the bottoms of two 8- or 9-inch round cake pans, and line with parchment paper. I've also been "lazy" and used one 9x13 cake pan.
  • In a large mixing bowl, combine the four, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt.
  • Add 1 cup of the buttermilk and 1 cup of butter.
  • Beat on medium speed for 2 minutes.
  • Add the remaining ½ cup of buttermilk, the eggs, and 1 teaspoon of vanilla extract.
  • Divide the batter between the prepared cake pans.
  • Bake for 30 to 45 minutes, or until a tester comes out clean when inserted into the cake’s center.
  • Cool on a wire rack for 10 to 15 minutes.
  • Remove cakes from the pans, discard the parchment paper, and transfer them to the wire rack to cool completely.

  • Melt the chocolate (broken into pieces) in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is melted and smooth.
  • Dissolve the instant coffee granules in the boiling water.
  • Stir coffee mixture into the chocolate then remove from heat and set aside. NOTE: this mixture does have a tendency to seize up, but don’t worry, when it’s added to the rest of the frosting and mixed in, it comes out just fine.
  • In a large mixing bowl, beat the 2/3 cup butter until fluffy.
  • Gradually add the confectioners’ sugar, milk, and vanilla extract, mixing until smooth.
  • Add the melted chocolate and mix until well combined.
  • Frost your cake.
  • Induce chocolate nirvana!

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