The ancestors have gotten their piece, along with copious amounts of coffee - their first offering request. I gave up coffee a while ago, so I purchased a small french press for offering purposes and to have an odd cup myself. I do miss the taste.
Quite pleased with how it turned out. I like the recipe, because it gets better a few days old and is pretty resilient. It was easy to ice and didn't crumb up too much after chilling it. I might add beets next time. A restaurant I used to work at made their devils food cake with beets, something I had never heard of before - makes it earthy and deepens the chocolate flavor. I sort of wish I had a torch on hand to gloss up the frosting for photos!
gimmie cake!
ReplyDeleteOkay I just tried to comment like twice and it won't acknowledge me, this site. *grumbles*
ReplyDeleteAnyway, let's try again... Depending on the frosting - if it hardens up at all when it sets - a bit of white alcohol (vodka, rum, whatever) brushed on will shine things up nicely. It's the usual trick for chocolate or genache that's lost it's shine or picked up fingerprints.
Looks delicious though! Makes me want to bake. :)
Hey, that's an awesome idea, thanks! I'll have to try that next time. Those fancy creme brulee torches are expensive! Vodka? Not so much, heh.
ReplyDeleteCheap white booze. ;) That's what we always called it at the cooking school.
ReplyDelete'And then you take the cheap white booze...'