This cake was a huge success. I love it, too, but it’s not my #1, although some components are!!!
1. Cake part. I did the ‘regular’ book mix. I did find it a bit tender, but not terribly so. It’s not my fave chocolate cake, but it’s quite good. My fave is the PAACT (Perfect All American Chocolate Torte) from TCB.
2. Midnight Ganache. This ganache needs no cake. It is, bar none, the best. I made mine around 3:30 pm. It was still thin at 11 pm, but by 8:00 am (14.5 hours) it was like soft butter! Plan ahead!!!! I froze it until I was ready for it.
3. Brandied Cherries. First, I would like to say that I am the first person to not add booze to anything with my cakes. But these cherries are the most wonderful thing going and they truly do tie the cake together. The cake did not have a boozy flavor at all, but it did have a kick! The 1c. called for in the recipe pretty-well covers the layer (see pic). A huge thanks to Julie for her patience and advice on cherries, brandy, brandied cherries and mellowing brandied cherries. I got dried tart cherries, but they have sugar added—so it’s the variety, not that they’re not sweetened at all. I got E&J VSOP brandy, which was quite tasty on its own. I added the Lyles after about 18 hours of soaking in straight brandy. The cherries changed from day-to-day for about a week, mellowing each day. They soaked for a total of two weeks, and I shook them around each night and sampled them. I brought a container of them for my old boss who can’t eat chocolate (so couldn’t have cake), and he was just crazy for them! I now have extras “brewing” for snacks.
This is a great cake, but would be even better made with the PAACT, in my opinion!!! Very popular with the work crowd.