Description
These indulgent Devil’s Food Cookies are rich, fudgy chocolate delights filled with silky buttercream and topped with a smooth ganache. Perfect for chocolate lovers looking for a decadent treat combining a moist chocolate cookie base with creamy, luscious ganache.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup Dutch cocoa powder (can substitute with regular cocoa for milder flavor)
- 2 cups cake flour (or all-purpose flour plus 2 tablespoons cornstarch per cup)
Buttercream Filling
- 2 cups powdered sugar (coconut sugar can be used as an alternative)
- Unsalted butter, softened (amount sufficient to beat with powdered sugar into smooth buttercream)
Ganache
- 1 cup chopped chocolate
- ½ cup heavy cream (coconut cream for dairy-free option)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs and vanilla extract, mixing until well combined.
- Add Dry Ingredients: Gradually sift in Dutch cocoa powder and cake flour, stirring gently until just incorporated into the wet ingredients without overmixing.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to firm up and enhance flavor development.
- Bake Cookies: Preheat your oven to 350°F (175°C). Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them adequately. Bake for 12-14 minutes until set but still soft.
- Prepare Buttercream Filling: In a separate bowl, beat together softened unsalted butter and powdered sugar until smooth and fluffy. Portion the buttercream into dollops and freeze on a baking sheet to firm up for easier assembly.
- Assemble Cookies: Once cookies are completely cooled, sandwich a frozen dollop of buttercream between two cookies to create a filled sandwich cookie.
- Make Ganache: In a saucepan over low heat, combine chopped chocolate and heavy cream. Stir continuously until the mixture is smooth and fully melted. Allow the ganache to cool slightly but remain pourable.
- Decorate with Ganache: Drizzle the ganache over each assembled cookie, coating the top and allowing some to drip down the sides for an elegant finish. Let the ganache set before serving.
Notes
- You can substitute regular cocoa powder for Dutch cocoa for a milder chocolate flavor.
- If avoiding dairy, use coconut cream instead of heavy cream and coconut sugar in place of powdered sugar.
- Freezing the buttercream dollops before assembly helps maintain shape and prevents melting into the cookies.
- Ensure cookies are fully cooled before assembling to prevent buttercream from melting.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
