Beat sugar, butter and vanilla in a mixer on medium speed until light and fluffy. Beat in eggs one at a time until incorporated. In a separate bowl, sift together cake flour, cocoa, soda and salt. Add dry ingredients to butter mixture and mix until thoroughly incorporated.

Pour cake batter 2/3 full into individual cake pans.

Bake 20-25 minutes or until toothpick inserted in cake center comes out clean. Remove cake pans from oven and let cool on rack 10 minutes. Unmold cakes and place on a rack to cool.

To make the ganache, place the chocolate in a large bowl. Heat the cream, sugar and butter in a saucepan over medium heat. Stir until the sugar is dissolved and the butter is melted. Bring to a light boil and pour the hot cream mixture over the chocolate. Allow to stand for 3 minutes, then stir the mixture until the chocolate is velvety and smooth. Allow the ganache to cool to room temperature then cover and refrigerate until ready to use.

To serve, remove ganache from refrigerator and allow to warm to room temperature. It should be the consistency of gooey frosting. If the ganache is too hard, stir in heated cream to get the desired consistency.

Pour the ganache over the top of the devil's food cakes, allowing the ganache to pour over the sides, glazing the cakes. Serve with French Vanilla Ice Cream.