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:
http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/2112/

Total coincidence! How funny is that .

Looks soooooo good!  Love the little heart pan, the drunken cherry toppers, everything.  Must make this again soon!

Thanks Julie. It’s very good, isn’t it!

I just edited my post to add that you made this cake exactly a year ago today.

Jenn, that is so cute!  It’s like a chocolate camellia bush in full bloom of whipped cream camellias!!!!

Give me that fork bite!  Well, actually, that’s kind of a small bite….....

I made this also—one of my first cakes—it’s so delicious!  I did the “original” mixing method, and it’s a very light, fluffy and delicious chocolate cake.  Your very dense chocolate cake looks yuuuuuummmmmmmmm too!

Jenn, my heart goes out to you :=)

That is really pretty and looks like it is so delish! Is there a chapter in any of Rose’s books which explain how to adjust the recipe to fit different pans? I’ve read about ding the math on this forum but would like to see the directions, if they are available.

Wow, Jenn!  A super cute cake!  I love the combo.  Well done!

What a sweetheart of a cake! It looks delicious.  How long did it take to bake?  I’ve been limiting my baking because I’m (still) trying to lose my holiday pounds.  Now I have no excuse.  Even I could work in enough extra running to cover a cute mini cake like this one!!  The only thing is now I’ll have to go out and buy 6” pans…

Anne - thanks! That fork bite is really small, if you consider that this is a 6 inch cake and that slice is 1/6th of the cake, so the fork bite is a 1/18th of the cake or something like that.

FlourGirl - in her book Rose listed the volume of different sizes of pans. From that info you can figure that 6 or 7 inch cakes is about 1/2 the volume of 9 inch cakes. I just split everything in the recipe in half based on that. So far it works .

Loopy, it takes about 25 minutes to bake. Another thing I like about halving recipes is that it takes less time to bake. If I had make this in cupcake form, I’m sure it’ll take even less time.

Hector and Sherrie, thanks!

Ive been eating very healthy the last few weeks or so so I dont gain anymore weight….but if i had that cake in front of me i would DEVOUR IT AND I WOULDNT FEEL GUILTY!

I’ve been looking at that in the book and trying to decide whether to make that or the chocolate velvet fudge cake. Beautiful dark color.

Thanks Bernadette! I’ve made the choc velvet fudge cake too, but I’d say the Devil’s Food Cake wins over the fudge cake. It’s not as fudgy but more chocolatey, and the ganache is super good. And if you’re using the brandied cherries it’s even better.

Thanks Jenn! Maybe I will have to make both!

Bernadette, yes make both! Then compare and report back. I’d be curious to see which one you like better.

Oh, and you can always make 1/2 recipes for each. So you don’t end up with too many cakes!

You read my mind Jenn! I’m sure it will be a hard decision!