I had expected this recipe to be a daunting one, yet it did not seem to present any problems. Only a few very minor cracks appeared on top of the cake that were expected. The underside was lovely and perfect.
The ganache was made two days before the cake, and it remained air-tight unrefrigerated.
The Guittard: Collection Etiene chocolate I wanted to try was not available at the time so I chose Scharffen Berger that has precisely the right amount of cocoa, 62% and 99%. I liked the idea of the cayenne so I used a rounded off ¾ tsp of it. When I tasted it from the bowl it was excellent. When I tasted it after frosting it, however, there was a slight indeterminable after-taste, [before the golden sprinkles were put on, unfortunately with too heavy a hand].
I am curious. I have shared the cake with two ladies at work, and my husband. One lady said too spicy for her with the cayenne, one lady loved it and took it home, my husband did not like it at all. I noticed an odd flavor in the ganache.
Now I have decided to remake the cake right away. I have thrown away all the white chocolate I had, the Green and Black’s cocoa, and VaIrhona chocolate. I think it will be interesting to use the Guittard: Collection Etiene chocolate if I can find it, or possibly I will want to see if the ganache comes out the same for me with ½ tsp of cayenne instead of rounded ¾ tsp..
[somebody got loose with the golden sprinkles - oops]