Great cake! Made this for a dinner for 5 birthday celebrants, & they all loved it ~ couldn't stop talking about it! The waiter & the table next to us also tried it & raved about it. Now I did do something unusual to personalize it for the celebrants who were all from New Mexico, a state that loves its chiles so much that chiles are the official State Vegetable! I added NM hot green chile jam to the cake batter (1/3 cup jam per 9" layer) & NM red chile powder to the ganache. A total & memorable success! The addition of jam to the cake batter of course affected the texture, but it was still terrific: moist & rather dense. I will make it again without those changes & update my review later. ~~ I chose another frosting (butter cream which I also spiked with red chile powder) - because I did not want the raw yolk of this recipe's frosting. ~~ The bottom layer was frosted, chilled in fridge to firm, then the thick fluid of ganache was poured & spread over that. For a very easy decorating method, I put some ganache into a squirt bottle. Alternatively, liquid ganache can be poured over each layer. Note: for easy & perfect removal from pans, line pan bottom with wax paper trimmed to fit it. Grease it & the sides, then dust it all with a mixture of flour & cocoa powder. Adding cocoa powder prevents the appearance of a film of white flour contrasting against the dark chocolate ~ an old baker's trick. Allow pans to cool on racks for 10 mins. before turning out.
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Great cake! Made this for a dinner for 5 birthday celebrants, & they all loved it ~ couldn't...