Got your candy?
This is one of the cakes that I've been looking forward to. I've never had a Devil's Food Cake (not a cake fan before HCB) and usuallt ganache is too rich/sweet for my taste but the picture in the book looks so luscious that everytime I see it I felt myself
Rose advised to soak the cherries 8 hours ahead so I soaked it Friday night. Looking into the liquor collection in the pantry, I do not own a bottle of Cognac. Hard to believe, but true. I do have a bottle of brandy so that's what I used.
In going with the theme "let's divide the recipe as little as possible and using odd fractions if possible" I made 1/4 recipe, baked in 6 inch hearts pan. I had thought of taking Marie's
First, I made the ganache. Rose said to make it at least 6 hours ahead. I didn't have time the night before, so I started first thing in the morning, 8.30, bright and early. For those of you who don't think 8.30 AM is bright and early please remember that this Sunday was daylight saving's time, we moved up 1 hour. So essentially I was up in the kitchen at 7.30 *grin*.
The ganache calls for mixing cocoa powder and boiling water, then cooling it down to room temperature. Whenever I make this, I always took Rose's suggestion and put it in the fridge - so much faster that way. While the ganache was cooling, I prepped the chocolate. The chocolate is a block of Schaffen Berger from the freezer. It's hard as a rock but whacking a piece of it is no problem, thanks for a tip from Monica to use a chisel.
Once the cocoa mixture cooled down, I made the caramel. For once, I thought to opt out of measuring the temperature of the caramel and just judge it by sight. Rose said until deep amber. I took the pan off the heat when it's medium amber and then watch the caramel turned to almost deep amber. Then poured the cream over it. Since I've taken the pan off the heat a minute earlier, the cream didn't sizzle when I poured it, so I was a little worried then. Maybe I undercook the caramel? But then I stir the cream with a spatula, and it sizzled indeed. I did wear my oven mitts when I poured the cream because I did not want to have caramel burn again.
Next, place the pot back on the heat until the caramel has dissolved. Then poured it over the chopped chocolate. The chocolate was in a bowl. I opted out of using the food processor. I don't feel this is necessary for ganache, plus it's such a small amount.
Be still my heart! This is the ultimate chocolate cake! The chocolate cake is fudgy and moist - like a really good brownie. And the ganache. Let me tell you! This ganache is a killer. I was licking the spatula, my fingers, the bowl (psst.. don't tell anyone). Even hubby, who's usually not a chocolate cake fan, said this is really really good.