Ahem. What do you mean "our" recipe, Kemosabe? : > Although, come to think of it, you did develop the cake part. BTW, the recipe for the cake Brian had for his birthday is as follows:
Pat's Ordination Truffle Cake (so named because I first developed the icing recipe for the ordination of a friend to the Episcopal priesthood)
24 ounces good quality bitter- or semisweet chocolate (Ghiradelli or Vahlrona) 12 Ounces heavy whipping cream
Chocolate leaves (melted chocolate painted on citrus leaves, cooled until solid, then the leaves are peeled away)
Make cake according to directions, except add the pudding. Cook until a knife inserted in the center comes out clean. Remove from pans and let cool completely.
Chop the chocolate fine, using a knife or food processor. Heat whipping cream until it just begins to boil, stirring frequently. Pour over chocolate. Let sit ten minutes. Whisk until the cream is completely incorporated. Let sit until cooler but not stiff.
Carefully slice the layers in half, so you have four thin layers. I am really bad with proportions, so all I can say is place a layer on your cake plate, put some ganache on it, repeat two times. Place final layer, and frost top and sides with the ganache. (You'll need to figure out the proportions). Decorate with Chocolate Leaves.
One warning: this does not always come out looking pretty. (Aesthetically, I think one in three looks like hell. The thin layers can be tricky to handle without tearing, and if you haven't let the ganache cool enough before you frost the cake, it tends to slide off) But I've never made one that didn't taste wonderful. It is *very* rich. The secret is to only use chocolate good enough to eat on its own.
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Recipes
Date: 2002-08-03 12:42 am (UTC)Pat's Ordination Truffle Cake (so named because I first developed the icing recipe for the ordination of a friend to the Episcopal priesthood)
1 box devil's food cake mix (and stuff listed on back, eggs, etc.)
2 snack cups chocolate pudding
24 ounces good quality bitter- or semisweet chocolate (Ghiradelli or Vahlrona)
12 Ounces heavy whipping cream
Chocolate leaves (melted chocolate painted on citrus leaves, cooled until solid, then the leaves are peeled away)
Make cake according to directions, except add the pudding. Cook until a knife inserted in the center comes out clean. Remove from pans and let cool completely.
Chop the chocolate fine, using a knife or food processor. Heat whipping cream until it just begins to boil, stirring frequently. Pour over chocolate. Let sit ten minutes. Whisk until the cream is completely incorporated. Let sit until cooler but not stiff.
Carefully slice the layers in half, so you have four thin layers. I am really bad with proportions, so all I can say is place a layer on your cake plate, put some ganache on it, repeat two times. Place final layer, and frost top and sides with the ganache. (You'll need to figure out the proportions). Decorate with Chocolate Leaves.
One warning: this does not always come out looking pretty. (Aesthetically, I think one in three looks like hell. The thin layers can be tricky to handle without tearing, and if you haven't let the ganache cool enough before you frost the cake, it tends to slide off) But I've never made one that didn't taste wonderful. It is *very* rich. The secret is to only use chocolate good enough to eat on its own.