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1
Preheat the oven to 350 F. Grease two 6-inch pans with butter or nonstick cooking spray.
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2
Pour the Devils Food Cake batter into the prepared pans and bake, as directed, adjusting the cooking time to 25 to 30 minutes for the smaller size.
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3
While the cakes are cooling, bring the ganache to a workable consistency (about the consistency of peanut butter) by heating it over a double boiler and then allowing it to cool slightly, at room temperature.
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4
Place the bottom cake layer over a piece of parchment or waxed paper to catch the ganache if it drips when you spread it.
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5
(You can reheat the ganache that has dripped and reuse it as desired, as long as it is free of cake crumbs.)
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6
Spread the ganache about 1/2 inch thick onto the bottom layer and then gently press the second cake layer on top.
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7
Spread a thin layer of ganache around the sides and top of the cake as a crumb coat and let it set at room temperature.
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8
(See Icing a Cake, page 14.)
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9
Once the crumb coat has set, reheat the ganache, if necessary, just until it is spreadable once again, then finish icing the cake with the ganache.
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10
While the ganache is still soft enough for the hazelnuts to stick to it, gently press the hazelnuts, one small handful at a time, into the sides of the cake until it is covered.
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11
Let the cake set at room temperature for 20 to 40 minutes before serving.
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12
The cake can be kept covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.
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13
Bring the cake to room temperature for about 1 hour before serving.
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14
By simply changing the flavor of the ganache, this cake can be perfect for all sorts of occasions.
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15
Here are some suggestions:
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16
For an Asian-inspired dinner party, make the ganache with sake instead of hazelnut liqueur and sprinkle the top lightly with mixed black and toasted sesame seeds.
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17
For anniversaries or other celebratory events, make the ganache with champagne instead of hazelnut liqueur and decorate around the perimeter of the top with rock sugar crystals.
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18
For holiday cheer, make the ganache with peppermint extract instead of hazelnut liqueur and sprinkle with crushed candy canes.
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19
For a not-all-chocolate version, make the ganache with Campari or Grand Marnier instead of hazelnut liqueur and use it only to fill between the two cake layers.
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20
Ice the outside with orange Citrus Cream Cheese Icing (page 146) and garnish with candied orange peel.
