Page 267 - Chocolate Cake Doctor

C H O C O L A T E C H E E S E C A K E S A N D S O M U C H M O R E 249

GARNISH:
R
White and dark chocolate curls
(see page 250)
the Cake Mix Doctor says
1 cup fresh cherries with stems, or
1 cup rose petals
The storage dilemma with this cake is
that it is large and it won’t fit in a cake
1. Prepare the ganache, adding 1 table-
saver, so you have to cover it with
spoon kirsch or other cherry liqueur if
waxed paper. It will freeze well
desired. Cover the bowl with plastic wrap
unfrosted, if you like: Bake the layers
and place it in the refrigerator to chill for
ahead of time, cool, then freeze them
1 hour.
for up to 2 months in heavy-duty
2. Meanwhile, place a rack in the center aluminum foil.Thaw the layers, then
of the oven and preheat the oven to 350°F. arrange and frost as directed.
Generously grease one 8-inch round and
one 8-inch square cake pan with solid vege -
table shortening, then dust with flour. Shake
out the excess flour. Set the pans aside. to 35 minutes. Remove the pans from the
oven and place them on wire racks to cool
3. Place the cake mix, cherry pie filling,
for 10 minutes. Run a sharp knife around
eggs, and almond extract in a large mixing
the edge of each layer and invert each onto
bowl. Blend with an electric mixer on low
a rack, then invert again onto another
speed for 1 minute. Stop the machine and
rack so that the cakes are right side up.
scrape down the sides of the bowl with a
Allow to cool completely, 30 minutes.
rubber spatula. Increase the mixer speed
to medium and beat 2 minutes more, 5. When the ganache is nearly chilled,
scraping down the sides again if needed. place the electric mixer beaters in the
The batter should look well combined. refrigerator to chill for 10 minutes. Remove
Divide the batter between the prepared the beaters and the bowl of ganache. Whip
pans, smoothing it out with the rubber the ganache on high speed for 2 to 3 min-
spatula. Place the pans in the oven side utes, or until the frosting lightens in color
by side. and triples in volume.

4. Bake the cakes until they spring back 6. Place the square cake layer on a large
when lightly pressed with your finger, 30 serving platter so that one point faces