Thanks for taking the time to comment Brynley! It’s always so fun to make something extra special for guests. And even more fun when everyone loves it.

Thanks Janna for the update. I’ve updated the recipe with the missing ingredients. Thanks Jenna for taking the time to bring it to our attention.

Anita, I’m sorry to say that I initially answered your question based on my motes from the recipe I sent Barbara which somehow left off the baking soda and salt. No leavening should have definitely been a red flag, and you were very smart to pick up on it! I’m so sorry. Ingredient #4 should be 1 1/2 teaspoons baking soda and the 5th ingredient should be 3/4 teaspoon salt. It really is delicious… you know… if you include those ingredients. I’ve asked Barbara to update the recipe, so hopefully there won’t be any more confusion.

Jenna, thank you for the feedback, and I’m SO sorry you wasted your ingredients and time. When I checked the recipe, somehow two of the ingredients were left off. I’m certain this wasn’t an error of Barbara’s. There IS supposed to be salt and baking soda. The 4th ingredient should be 1 and 1/2 teaspoons baking soda and the 5th ingredient should be 3/4 teaspoon of salt. When the previous commenter had asked about it, I double checked the recipe I sent Barbara and those ingredients weren’t there, so I answered her based on that. But my notes from the original recipe definitely call for them. Regarding the frosting, I made this cake again just last week and I left the frosting in the freezer over night (just because I made it late at night and couldn’t wait the two hours to let it cool. It came out the same for me as when I left it in for 2 hours.
Barbara, I’ll email you the changes so that maybe you can update the recipe? I don’t know how I overlooked this. So sorry…..

Sorry Jenna that is disappointing. In the past when my ganache frosting haven’t set up enough, I’ve resorted to pulling out the mixer and making more of a chocolate whipped cream frosting.

The cake didn’t rise, it was way to dense, very thin and someone even asked about leavening. Remade with baking soda and powder and made it work but wasted an entire batch of batter.

The frosting… you need way more than 2 hours because mine was still very liquidy at two, and still not thick enough at 3 to be able to use and I had it in the freezer as directed with plastic. I will have to use another frosting for my cake tonight. Overall I’m pretty bummed.