Devils Food Chocolate Cake with Chocolate Ganache

Preheat Oven to 170 C / 340 F.

Grease and line two, 6-inch round baking pans with parchment paper and cocoa powder.

Add boiling water to the cocoa powder, stir to combine making sure there are no lumps - set aside to cool.

Sift remaining dry ingredients - flour, baking powder, baking soda, salt - and set aside.

Cream butter and sugar until light and fluffy. (This will take a little longer than white sugar as brown sugar is more coarse).

Add eggs, one at a time, making sure to scrape the sides of the bowl.

Once the eggs are well incorporated, add the cooled cocoa powder mixture.

Next, add the flour mixture and the sour cream alternating in three batches.

Lastly, add vanilla extract.

Give it one last mix making sure you have a nice smooth consistency and color.

Divide batter equally into two baking pans.

Bake in the center rack for about 30 to 40 minutes or until a skewer inserted into the center comes out clean.

Let cool in the pan for 10 minutes.

Once cooled, remove from the pan and let cool completely before you decorate.

Always decorate cakes when completely cold or the frosting will melt off.

Cut the domes off the cooled cake layers.

Give each one a nice drizzle of simple syrup.

Place on cake layer on a cake board or platter.

Add a generous amount of vanilla buttercream frosting.

Place the second layer on the first.

Frost the outside with chocolate ganache.

Use a cake decorating bench scraper or spatula to smooth the top and sides.

Place any remaining ganache in a piping bag with a star tip nozzle.

Pipe a border on the bottom and top or as desired.

Enjoy!