The first time my husband and I had this cake, it was a gift from a dear lady in our church in Murfreesboro, TN. She had a friend make this cake for my husband's birthday. Picture this two-layer devil's food cake with a buttercream icing and a covering of chocolate ganache, topped with chocolate roses and served on a white chocolate platter! Now THAT is over the top! It was beautiful. The friend of our friend was kind enough to share the recipe and it has been the birthday cake of choice for my husband ever since.
I have found that it works best to make this cake in stages: First make the cake and either let it cool completely or even freeze the layers. Next, make the stabilized cream and let it set in the refrigerator for at least 30 minutes to allow it to set up. Finally, make the chocolate buttercream icing and the ganache.
Be sure to cut a piece of cardboard the size of the cake to put the cake on it before you begin layering. Without the cardboard, it will be almost impossible to move to a platter. (Trust me--I speak from experience!!)This week when I made this for my husband's birthday, I made the layers in square cake pans so I could make a half of a cake since it was just the 2 of us celebrating. I knew a whole cake would be way too much to eat (or too much temptation TO eat!) so I cut one layer in half and stacked the half cake. The other layer is in the refrigerator for the next time I need a dessert along with the other half of the icing. I only made a half recipe of the stabilized cream.
Here is the finished product. It's looks like a HUGE oreo. Make sure you get a bit of the cream, the icing and the ganache with each bite of cake. It is like a fork full of love!
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