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.
|mise en place for the devil's food cake|
|ready to bake|
|the caramel has been added and the ganache is silky smooth|
|a thin layer of the darker ganache|
|a little more frosting for the middle layer|
|all done - looks great|
|so light and tender, delicious|
Next week is free choice...I'd better start planning!
Bye for now...