The Cake Part is Rose’s German Chocolate Cake, except that I used all hazelnut oil (instead of regular oil). Oddly enough, you couldn’t taste the hazelnut at all. The cake was very chocolaty and spongy in texture—very different from a butter cake. I liked it a lot, although I prefer the butter cake texture. One person said it was the best “cake bread” ever (“cake bread” being “our word” for the cake part itself).
The Frosting is the Mocha Light Whipped Ganache, which is nothing short of breathtakingly delicious. It was described as having a “stucco-like” appearance, which I thought was very accurate. You might be thinking, “Well, that’s an awful lot of frosting there, Anne”—All I can tell you is there is never enough Mocha Light Whipped Ganache. Believe me.
The cake was a huge hit—one of my boss’ even had an unprecedented 2nd piece, and I was very flattered (this was not the birthday boss, even). The entire cake was gone in about 1 hour and 45 minutes. Some people I emailed sort of wandered by looking bewildered at the rather fast absence of cake.
I froze the composed cake for about two weeks, and it was completely wonderful on serving.
If you’re feeding people who like the texture of “box cakes,” they will love this cake, as that’s what it reminded me of (texture-wise).