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Wednesday, July 2nd, 2008

Humzoo Cake

Denny may remember this one--or maybe not. I remember I had to use the microwave to soften the ganache to keep it from firming up too fast. Was that only a few months back? Today it is so hot in the house--I can't keep it on the cake. Slowly and carefully I placed it on the cake and caught the chocolate flood (isn't that a nice visual!) and worked it into the rest of the frosting.



The cake is nearly DBCC (Death By Chocolate Cake) because of the amount of chocolate in the cake, truffle filling and chocolate ganache frosting. To give it some complexity (hard to be complex with one flavor), I try to use various chocolates in the assembly. This time, I added shaved milk chocolate to the top of the truffle filling as well as some shaved and grated milk, dark and white chocolate on the top of the cake.



Maybe Denny (and everyone else) will recognize it better this way.



Hope Shiranda likes it and will enjoy the send-off treat for her move to Dallas. One of the "official" Humzoo cakes that tastes like the internet.

One more to complete the presentation:




Tags:  baking, cake, Oregon, work
18 Comments
dennydeaton
That seriously was one of the best cakes I have ever had. I really liked the frosting/ganache a lot. And the filling was quite tasty! If Shiranda doesn't like it then ship it to me. I'll handle it from there.
Denny Deaton   Wednesday, July 2, 2008
Leslie
Oh boy...that looks lethal! That cake should be on the cover of Gourmet Magazine. Lucky Shiranda.
Leslie   Wednesday, July 2, 2008
lgrant
Deal. I'm glad you liked it so much. Guess I know what to make in October (at least the ganache will cool faster then)!
LGrant   Wednesday, July 2, 2008
lgrant
It's a really easy recipe, Leslie. Doesn't require a mixer. Just some steps. I usually do it in two days unless I'm pushed. I made three for groom's cakes for Grant's & Kitch's wedding (rehearsal dinner). You can add anything to it you want. I put toffee bits on Denny's because it would keep in good shape for the trip to Huntersville from Oregon. :)
LGrant   Wednesday, July 2, 2008
nheinzel
Linda, we're going to the beach again next week!!!....... LOL
!   Wednesday, July 2, 2008
lgrant
LOL...shipping this one would require freezing the cake and an ice pack. Ganache doesn't ship well in warm weather. What about Christmas? Thanksgiving Dinner? :)
LGrant   Wednesday, July 2, 2008
lgrant
Did you like that I found a use for one of the stickers you sent me, Nancy? I won't even charge D&D for the ad. :)
LGrant   Wednesday, July 2, 2008
_DELETED_cdcgull
!, What beach are you going to go to next week? I haven't heard about these plans!!! Please tell me where you are going and when!!!!
cdcgull   Wednesday, July 2, 2008
nheinzel
Just dreaming, Sludge, just dreaming!!!
!   Wednesday, July 2, 2008
_DELETED_cdcgull
LOL!! Wouldn't it be nice to redo our week? I miss you!
cdcgull   Wednesday, July 2, 2008
_DELETED_cdcgull
Linda, I am drooling as I look at those yummy photos!!
cdcgull   Wednesday, July 2, 2008
nheinzel
I can gain weight just looking at these pictures!!
!   Wednesday, July 2, 2008
_DELETED_cdcgull
Me too, !
cdcgull   Wednesday, July 2, 2008
lgrant
Poor Gull, wasn't there for the surprise shipment of DBCC. I'm glad Roger and Sandy took care of that for me. I would feel obligated to find her another shipment to sample. :)
LGrant   Thursday, July 3, 2008
betsyradish
I still don't understand how you ship this stuff.
Betsy   Thursday, July 3, 2008
lgrant
Betsy, you didn't see my blog (or maybe it was photos) about how I pack for shipping? And look how the DBCC cookies went transcontinental TWICE and still were edible at the end. It's all about packing it so it doesn't shift, packing well around it (cakes the best is the styrofoam peanuts to minimize pressure) and getting it there as fast as you can afford. Barring PO boxes that defeat me, priority mail with the PO has been the best for the price. Usually 2 days if a major airport is around--sometimes a little less. The ganache usually firms up and would hold up well for shipping but in this weather--it would get soft and messy. If you freeze a cake (the only thing I've found that doesn't freeze is an egg white frosting called 7-minute icing) solid and insulate it or add an ice pack, it usually will make it with minimum problems in 2 days. I usually double wrap it--once with plastic and then with heavy duty aluminum foil with a cake board on the bottom for stability and protection, freeze it that way, keep it frozen until right before packing and going to the PO. Then I put it in a cocoon of peanuts to keep it from moving around but no pressure to the cake, and ship quickly. I've had the cake get to its destination still thawing--not thawed.
LGrant   Thursday, July 3, 2008
For the record...this cake was FANTASTIC!!! Thanks again Linda. :)
Shiranda   Thursday, July 3, 2008
lgrant
Looks like Shiranda is happy, Denny. No cake coming. :(
LGrant   Thursday, July 3, 2008
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