This week's
Heavenly Cake Baker cake is the Devil's Food Cake with Midnight Ganache, page 99, from Rose Levy Beranbaum's
Rose's Heavenly Cakes.
I really liked this cake (more than last week) and the ganache frosting (less than last week). The day it was made, the cake was light and very soft; on the following days, the cake was denser, almost like a flourless cake - both "states of cake" were delicious.
I brought about 2/3 of the cake to work - it disappeared in less than an hour and got rave reviews.
In the future, I think I might try this cake with the raspberry ganache from last week's recipe. I liked this cake a lot better than the génoise from last week. Although, after
reading this by RLB, maybe I should just keep practicing the génoise until I am more familiar and happy with it.
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| mise en place for the devil's food cake |
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| ready to bake |
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| gorgeous! |
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| the caramel has been added and the ganache is silky smooth |
After several hours - but, I admit, probably not the full 6 - I felt like the ganache was not going to "set up" so I thought I would do a thin layer and then whip the rest to try to speed things along. This lightened the ganache quite a bit (in color and weight) and also changed the consistency to more of a buttercream texture.
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| a thin layer of the darker ganache |
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| whipped ganache |
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| a little more frosting for the middle layer |
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| all done - looks great |
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| so light and tender, delicious |
Next week is free choice...I'd better start planning!
Bye for now...
Your cake looks fluffy on the slice picture. I wonder why it turned dense the next day. Great improv on the whipped ganache. I'm glad to know that it turned out and the consistency is good like bc (I might try this :)).
ReplyDeleteLooks moist and delicious!
ReplyDeleteGood for you by challenging with comparing the two chocolate cakes. Your cake looks lovely. My guests devoured it!
ReplyDeleteGosh, it looks fantastic! Nice and high layers
ReplyDeleteYour cake looks great. Can't wait to see what you decide on for next week.
ReplyDeleteWhipping the ganache--why didn't I think of that? That was probably just what mine needed, too....
ReplyDeleteHi everyone - thanks so much for your comments. (I've just got back from several days in DC seeing all the sights - so much fun!)
ReplyDeleteJenn - it was super light and fluffy at first - so weird that the texture completely changed! I liked it so much that I plan to make it again so I'll see what happens the next time.
faithy, the baker - it was super moist! And even when the cake got more dense after the first day, it was still really moist.
lola - it was great to compare, especially one after the other. I think I prefer a butter cake over a genoise. My genoise seemed so sad and dry :/
Vicki - thanks! It was delicious...and pretty too :)
Lois B - thanks so much! I'm looking forward to free choice and am debating between red velvet cake and tiramisu. Can't wait!
NancyB - whipping it was mostly out of shear desperation as I was convinced that the ganache wasn't going to set up ;)
Off to check out everyone's entries!