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...
