Wow. This cake was good. And it better be good since it took 5 hours of my life to make. The recipe came from a blog that I like to look at called Annie's Eats. It is chocolate cake, with chocolate ganache and raspberry filling, topped with raspberry buttercream and a chocolate coating. Really it wasn't that hard to make, it was just time consuming. After making the cake batter I was thinking that I may never go back to boxed cake mix again. I wish I could tell you that I didn't lick the bowl completely clean, but that would be a lie. It was that good. However, my one comment would be to follow the recipe exactly. Don't be like me and assume that greasing and flouring the pan will be enough. When the recipe says to line the bottom of the pan with parchment paper, do it. When I tried to turn the cakes out onto cooling racks, quite a bit was left behind in the pans. Luckily, it didn't seem to affect the final product. I added the pieces that I could salvage from the pans back to the cake, then just filled in the low spots with extra chocolate ganache. If only more things in life could be fixed by adding chocolate ganache.
I brought the leftovers to work this morning and it was gone by about 9:30, so I guess they liked it. If you're feeling inspired and want to make this cake for yourself, you can find the recipe here. And now for a couple pictures of the final project.
Here's a shot of the delicious Valentine's dinner that Joe and I made. We were surprised by how easy it was to cook the lobster tails, and it was much quicker and cheaper than going out to eat!
Oh man that looks tastey! Nice job!
ReplyDeleteI have two words for you Baker's Joy. It's a non-stick spray that they sell in the baking aisle right next to the PAM and oil and all that. It has flour mixed in with the spray. I swear by the stuff. I have never had ANY cake stick since using it. Also, funny thing I made a cake sort of like this too for Benny! Well, I mean, it was like that with the "dripping" ganache and all. It was a tiny baby cake though in my tiny 4" springform pan. Yours looks VERY yummy, frosting job looks ahhhmazing, and ditto on the ganache comment. P.S. Sorry if I was a know-it-all with the buttercream email. Feel free to punch me in the face.
ReplyDeleteI will definitely have to pick up some Baker's Joy. I remember my mom using that stuff. Also, your e-mail about buttercream was very helpful :) It's actually pretty similar to how I make mine, but I think I'll start using better/different flavorings. The icing I made for this cake was a meringue buttercream and it was soooo good.
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