Chocolate cake with chocolate ganash and Oreos

Comment

Comment by Goreti on March 23, 2013 at 9:30am

I've never made a head of time to be honest with you.  All the other recipes I have seen, say you can refrigerate it, bring it to room temperature then rewhip.  I'm reluctant to tell you to do this because the  egg white/sugar/butter ratio is very different in this recipe so I'm not sure that it will work.  You may want to add this question to the blog.  It looks like she is pretty good about answering questions.  I think it will be a great substitute.  It is not as sweet as ABC and very creamy.

Comment by June Kowalczyk on March 23, 2013 at 9:23am

You can make SMBC a few days before Linda. You will need to bring to room temp & rebeat, and it is as good as new. Funny, my family had a different reaction to the SMBC. They didn't like it. Made it for my daughters birthday, and nobody was overly fond of it.  Instead of SMBC or whip cream, why don't you try cannoli cream. Pretty easy. And it holds up well as it is ricotta & icing sugar basically.

Comment by art deco cakes by galidink on March 23, 2013 at 9:20am

awesome looking cake , beautiful piping  , swiss meringue recipe ?? do you have a good one , is it like BETTERCREAM ? - (NOT -buttercream)

Comment by Linda Wolff on March 23, 2013 at 8:49am

Goreti, can it be made in advance, like a few days before I ice the cake, and, since you know the flavor of it...do you think it will be a good substitute for whipped cream? I made the same cake last year for her hubby's birthday and he had the flu and couldn't eat any of it, so by the time he was well, it was a soggy mess with the whipped cream and cherries and liquor.

Comment by Goreti on March 23, 2013 at 8:43am

Linda, I usually refrigerate mine but you really don't have to from what I've read.  Just make sure you use unsalted butter. If refrigerated, it should be brought to room temperature before serving.  It makes a big difference in the flavor and it does require more flavoring them ABC.  My daughter since tasted SMBC doesn't want anything else on her cakes anymore.

Comment by Linda Wolff on March 23, 2013 at 7:37am

Thank you Tim! We haven't cut into it yet...after dinner tonight.

Comment by Timothy Jansen on March 22, 2013 at 11:59pm

I LOVE this Linda!!! and I bet it tastes like a million bucks...!!!

Comment by Linda Wolff on March 22, 2013 at 10:04pm

Thank you June! I have been smelling chocolate all afternoon and have one roaring headache now. Something about chocolate does a number on me.

Comment by Linda Wolff on March 22, 2013 at 10:03pm

Not until the day before Easter, Goreti. I have 2 birthday cakes to do for Easter Sunday and since one is a Black Forest cake, I don't want to use whipped cream as it won't hold up overnight very well. So, I thought the Swiss meringue would be better. Does it have to be refrigerated? And, do you think it will be a good substitute for whipping cream?

Comment by June Kowalczyk on March 22, 2013 at 9:51pm

OMG Linda

This looks SOooooo yummy....AND fattening.  Wonderful job.   :o)

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