So let’s hop in the way back machine, and rewind a couple of weeks to when I popped a couple of broken layer cakes into the freezer, hoping for a miracle.
Glory Hallelujah! It was healed!
Not perfectly, of course, but well enough that I couldn’t tell which one was the broken layer when I removed it from its wrappings. Actually, that was the one that had broken in half. The one that had broken into three big pieces? It was still broken, but since I iced the cake while the layers were still semi-frozen, it stayed pretty much intact.
Like magic, I tells ya!
Almost. If you look closely, you can see the fault line running up from the bottom two layers, there.
To which, of course, I say “So what?!” It was such a good cake; Kevin declared it the best ever. I’m not sure how you can go wrong with a rich chocolate cake, topped with salted caramel, and then finished with a whipped chocolate caramel ganache. Still, I had my doubts. In fact, I almost eighty-sixed the whole project when I glanced over the ganache ingredients, because I misread them (what? impossible!) and thought that it was going to be one of those way-too-buttery buttercreams [it calls for a pound of butter, and not that much sugar], but thought it was worth a shot when I read the instructions more closely. And remembered that a pound of chocolate would probably be bringing something to the party, and that ganache is pretty much always good, as is anything involving caramel.
Have I mentioned the caramel? I think that recipe alone was worth the price of admission. So good! I’m eating the leftovers with apple slices now, and that’s just because I didn’t want to have to face the truth of having polished it off with a spoon. Apple slices make it seem so much more virtuous and all, am I right?
A word to the wise: The authors recommend serving it at room temperature, but this is about as far as I could get; it is super rich. I didn’t seem to have that problem when I at a piece cold the next day. Is there no end to the magical powers housed within that appliance?