This is Devil’s Food Cake with Midnight Ganache from RHC. The best chocolate and ganache combo from the book, in my opinion. The recipe is for 2 9 inch cakes. I made 1/4, yielding 1 6 inch cake. Also made 1/4 of the ganache, and still had leftover, as I only used a thin layer around the cake.
I used Rose’s alternate mixing method (posted on the blog here). The cake turned fudgy and it’s like a super good brownie. Next time I want to try the original mixing method, to see the difference.
The ganache is caramel based, and it really is the bomb. So good I was licking the spatula, my fingers, the bowl - you get the idea .
I thought the cake looks too plain as it is, so I made some whipped cream and piped rosettes, topped with leftover drunken sour cherries.
Edited to add:
And on a funny note, it was exactly a year ago today that Julie posted her Devil’s Food Cake:
Total coincidence! How funny is that .