I thought this cake was easy to make. I threw together the genoise early this morning before church; I even had time to wash the dishes. This evening, I made the syrup and the ganache and composed the cake. I have to agree with Marie, I’ve baked so many complex cakes during the last year that my idea of what is a simple cake has changed.
I sent this cake, minus a very small slice, off with my sister – a treat for her work buddies. We had to try a few bites to be able to make informed comments. Keeping in mind that the cake had just been put together, we found the syrup to be the most noticeable flavor. I suspect that as it sits overnight, the syrup will better distribute itself and blend with the chocolate. I did use all of the syrup though, maybe too much?
My sister, Laura, loved the soft, delicate texture of the cake. I found that it reminded me of a chocolate PBJ, something I’ve never tasted, but may now have to create.
Unlike my other blog posts, as part of the Heavenly Cake Bakers, I don’t post recipes from this book on the Internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group’s baking adventures for a couple of months, I ordered a copy from Amazon because I wanted join in.
I’m traveling for the next few weeks. You know, not everyone keeps 7 kinds of sugar and almost as many varieties of flour in their pantry. I hope the supplies I’ve packed makes it through security and customs. It’s a lot of white powder, but I’m also taking my book, so if it’s a ruse it’s very well thought out.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
faithy, the baker
Your cake looks fab! You gave the entire cake away and only had a slice? Afraid that you might finish up the entire cake on your own? 😉 Wow..you’re traveling with all the sugars?
Vicki
Your cake is perfectly frosted! My daughter kept saying the same thing, that it was a chocolate PBJ!
evil cake lady
i agree with vicki–your cake is perfectly frosted! good luck traveling with all your baking supplies! i’ve decided to travel with baked items instead of risking losing my ingredients–i’m curious to hear about your travels.
Lois B
Faithy – you’re exactly right. I don’t think I’ve kept a single HCB cake at home. I have to taste it and keep the rest of the calories moving!
Vicki – thanks! If we both thought it, it must be true!
ECL – Thanks! I’ll let you know how it goes. I’m taking all of the dry ingredients and pans for the next two cakes.
Jenn
Beautiful cake!
I have 4 kinds of sugar right now. What are the 7? Good luck with the sugar travelling.
Lois B
Jenn – white, brown, light muscavado, dark muscavado, powdered, superfine, turbinado. I guess you could have 8 if you had light and dark brown sugar.
Baking Sorceress' Apprentice
Your cake looks so sophisticated in its simplicity. I know it was just delicious.
Mendy
ב”ה
Looks simple and delicious! I figure that the syrup recipe was doubled.
Sanura
Chocolate and peanut butter is currently my favorite dessert combination.