I am attempting to copy the My Downfall (tm) cake from the CakeLove website:
I just frosted my 3-layer chocolate cake with swiss buttercream (meringue whipped with sugar syrup, then add the butter). I put a skim/crumb coat all over it and just stuck it in the freezer. I want to then coat it with ganache. Of course, I'll let the ganache cool before pouring it over, but my questions are: How cool should it be to (a) prevent melting of the buttercream but yet (b) drip down the sides sufficiently to coat it without it seizing upon hitting the cold buttercream.
This is for my husband's 39th birthday and based upon the cake scraps and leftover frosting, it is going to be one heck of a cake.
I'm using the King Arthur Flour's Baking Companion recipe for Devil's Food Cake and Gale Gand's recipe for basic Vanilla Buttercream, if anyone is interested. I'm just going to use a basic ganache (cream, dark chocolate, butter) recipe, but if anyone has a better-suited ganache recipe, please post it!