Devil's Food Cake Topped with Chocolate Ganache

I realized that I still haven't posted something related to chocolate (that I've baked myself). This, in my world, is the closest thing to blasphemy. Anyone who's known me for at least a month has probably figured out one way or the other about my undying love for chocolate. I came pretty close to signing up for a chocolate facial at some point but decided that would be such a waste of chocolate. Chocolate's for shameless indulgence, not slathering onto your face only to wash it off later..

Now that I've gotten that off my chest, let's get on with the cake, shall we?

Chocolate cake.. One of the simplest desserts that you can come across. But for some reason, I had to go through dozens of recipes to find the one that really works for me. Mind you, though, I am still hunting for great chocolate cake recipes. For me, chocolate cake should be the right texture: it can't be extremely moist to the point where it feels watered down. And it can't feel and taste like cardboard either.

Last year I purchased The Complete Magnolia Bakery Cookbook. I'm not a very big fan of their cupcakes, in fact I find them rather dry. But I do adore their whole cakes. For some reason, they are so much more moist than their cupcakes. I guess it might be the amount of time it takes to bake or maybe because the batter is denser? Whatever it is, I LIKE IT!

This cake was a special order for a farewell party so unfortunately, I couldn't get any pictures of what it looks like from inside. So we're all just going to have to marvel at the shiny ganache (mmm ganache....)

If you'd like to try out this recipe, here's the link for the cake (This link also has Magnolia's Seven-Minute Icing and Coconut recipe which is a good alternative to the chocolate ganache in case you aren't a die hard chocolate fan)