The article details a recipe inspired by Claud's renowned devil's food cake from NYC. It describes the cake's moist chocolate layers, luscious frosting, and shiny ganache. Although the author hasn't tried the original, their version closely resembles it, particularly in taste but varies in frosting texture. The author suggests a two-day approach to reduce stress during the baking process, breaking it down into cake making and frosting assembly on separate days, enhancing the overall enjoyment of creating the cake.
Layer cakes—no matter the size—always turn into bigger projects than I expect. I recommend splitting the process into two days for less stress and better results.
This recipe is more of an inspiration than a true copycat. My version is delicious and true to the original, but the frosting differs in texture.
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