ב''ה
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!
Looks delicious!
ReplyDeleteBrilliant idea to double the recipe!
ReplyDeleteLooks yummy! I too think this is the most wonderful chocolate genoise ever! If i had known it would be so yummy, i would have double up the genoise recipe like you did and make it into 2 layers! :)
ReplyDeleteyeah! cake for breakfast! congrats on a good genoise, i know how good that can feel. cabbage would have loved more peanut butter--good to know it doesn't negatively affect the ganache. did you double the recipe or make two smaller cakes?
ReplyDeleteב''ה
ReplyDeleteThanks!
ECL: I doubled the recipe and made two whole cakes.
Mendy, awesome cake. Looks very pretty with 2 layers and the ganache in between. I also agree that this is a very good chocolate cake.
ReplyDeleteSmart move doubling the recipe, Mendy. This looks great. I can see why in was calling to you all day. :)
ReplyDeleteLooks so dark and moist! Next time I think I will make two cakes also!
ReplyDeleteGreat idea to double the cake! Mine was gone pretty quick, but that's probably okay with all of the holiday baking coming up.
ReplyDeleteGood idea making 2 cakes--I wish I had! I loved this cake!!!
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