This was a really terrific chocolate cake, one of the best genoise recipes we have had yet. We were a bit wary about adding the black raspberry syrup but it really adds an oomph and takes the cake beyond the ordinary.
Mis en place:
Sorry I did not take pictures of the genoise process. You can find a description of how I do it in a previous post. Since my first chocolate genoise attempt from the Cake Bible a while ago was less than extraordinary, I feel this is a big improvement.
I made two cakes since I have noticed that all of Roses ganache and syrup recipes are for a full two layer cake. Also, I figured that this cake would go really fast (and it did!) I used a bit more peanut butter in the ganache than the recipe called for and was not sorry.
I had a slice of this in the morning before work and found myself craving it the whole day. Now that's good cake!