RICH CHOCOLATE GANACHE CAKE

Steps:

• Preheat the oven to 350˚F. Grease two 6-inch pans with butter or nonstick cooking spray.
• Pour the Devil's Food Cake batter into the prepared pans and bake, as directed, adjusting the cooking time to 25 to 30 minutes for the smaller size.
• 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.
• Place the bottom cake layer over a piece of parchment or waxed paper to catch the ganache if it drips when you spread it. (You can reheat the ganache that has dripped and reuse it as desired, as long as it is free of cake crumbs.)
• Spread the ganache about 1/2 inch thick onto the bottom layer and then gently press the second cake layer on top. 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. (See Icing a Cake, page 14.)
• 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.
• 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. Let the cake set at room temperature for 20 to 40 minutes before serving.
• The cake can be kept covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Bring the cake to room temperature for about 1 hour before serving.
• Polish your look
• By simply changing the flavor of the ganache, this cake can be perfect for all sorts of occasions. Here are some suggestions:
• 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.
• 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.
• For holiday cheer, make the ganache with peppermint extract instead of hazelnut liqueur and sprinkle with crushed candy canes.
• 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. Ice the outside with orange Citrus Cream Cheese Icing (page 146) and garnish with candied orange peel.