First, this cake needs no frosting. The Devil’s Food cake is truly amazing. In fact, I’m finding this to be the case with all of the cakes.
Second, even though my ganache failed, it was the best stuff in the world, and I ate it by the spoonful (new spoon each time, of course)
However—where am I going wrong? This has happened to me before!
Instructions say to bring the sugar/water to 370 or until a dark amber.
At around 270, it is a dark amber, so if I didn’t have a candy thermomenter, I’d think it was done and take it off the heat. However, in an attempt to get it as close as possible to 370, I wait until it is on the verge of smoking (as I have more than once filled my hosue with smoke burning caramel to get it to 370), and take it off the heat, and proceed with the instructions.
Naturally, my caramel never becomes like softened butter, but more like my dream cream soup—so, I mixed about half of it with cream cheese, butter and coca powder and make a great frosting out of it.
Some other notes that might be helpful in figuring out my problem:
> I figured it was my stainless steel pan that caused the problem, so I used an aluminum cake pan on the burner this time (have a better caramel-pan on order), but I had the same result
> I don’t have a food processor, so I couldn’t do the food processor thing in the instructions, but I poured the caramel over the chocolate, waited a minute and stirred slowly from the center out (a la my ‘Baked’ cookbook, where I sent the sugar scrotching to get it to 360).
> Finally, on my first Midnight Ganache caramel attempt, I saw the crystals spread across the surface of the sugar water, so I chucked it, and on my 2nd attempt, added about 1T of corn syrup
Thanks so much for any thoughts, and Rose, if you’re out there OMG, WHAT A BOOK!!! Thanks!!!!!!!!!!!