Devil's Food Cake with Chocolate Orange Frosting (Recipe for frosting, too!)

Week 26, recipe 23 ~ Devil's Food Cake with Chocolate Orange Frosting  found on page 100

This cake was nothing to write home about- not chocolatey at all, but the frosting- that was something else!  My first ganache~ I'm in love!

Maggie's Ganache (frosting) recipe:

 Ganache is so nice- it stays soft & moist- does not dry out, it's also VERY easy to make!
Ganache can also top cupcakes or donuts.  =)

Heat (to simmer, not boil):  3/4 cup heavy cream
Remove from heat.
Add chocolate and stir until melted: 7 oz bittersweet chocolate (I used Ghirardelli's 60% chocolate chips--I got mine at Wal-mart)
Then stir in: 2 teaspoons (or so) of grated orange peel- mine was SO moist it was wet & juicy!
Keep stirring until the frosting thickens- then you can let it sit a bit to cool & thicken.  
 (Martha Stewart's recipe & technique can be found HERE)

Notes:
~Recipe calls for an 8" cake pan...I would recommend using a 8" spring-form pan, or an extra deep 8" cake pan.  A regular pan was NOT deep enough!
~Be careful to not over bake- at 50 minutes, this cake was a little over  baked.
~Add salt! 1/4 to 1/2 teaspoon I think.
~It's really not a chocolaty cake---I would wonder about substituting some cocoa powder for flour.

I love this picture!

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