I’ve been wanting to try this cake ever since RHC first came out, so when the call for chocolate cupcakes came, I couldn’t resist trying this version. I was somewhat pressed for time, so I was not able to bake them one pan at a time, or to stop piping the ganache after the first one to whip or chill it. So they aren’t my prettiest, but I thought it might be helpful to post notes.
Hopefully you can tell from these pictures how dark and shiny this ganache is, it’s really beautiful. My batch was a little soft for piping, but I can see how it would be a perfect consistency for the presentation in the book.
I thought the cake was going to end up tasting similar to the Cake Bible’s choc fudge, but it’s different, less bittersweet. Beautiful soft, fine texture. I made these according to the method given in the outcakes for this cake. http://www.realbakingwithrose.com/2009/11/devils_food_cake_on_page_99_of.html#more The recipe made 26 cupcakes.
Somehow I was thinking that both the cake and the ganache might be too strong/bitter, but it was not the case at all, these are chocolate-y but not overly intense.
My favorite part of this recipe was the brandied cherries. I first made them over a month ago and have made several more batches since. They are great with vanilla ice cream as well as anything chocolate. They peak about a week after being made, but stay good for at least two weeks, probably longer but I wouldn’t know as I haven’t had any last that long.