Devil’s Food Cake with Ganache Chocolate Buttercream and Chocolate Curls


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By James Peterson

Published 2009

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Here is an elaborate cake assembled on a cake stand. Whipped chocolate ganache is used between the cake layers and chocolate buttercream to frost the top and sides. Buttercream is best for the top and sides because it is smoother and shinier than whipped ganache. You can also fill the cake with buttercream, but that makes it extremely rich. I decorate the finished cake with chocolate curls.

Buy or cut a round of cardboard about ½ inch in diameter more than the cake to set the cake on. This leaves a ¼-inch border around the cake; allowing room for the frosting makes it easy to move the cake from the cake stand when it is finished.