I took this cake and my Stary Browar Apple Almond Tart for the May birthday celebration with my coworkers. I didn’t have time to make the lacquer glaze, but the presentation was still impressive with just the creme fraiche ganache.
The cake batter consists of cocoa, sour cream, eggs, and vanilla combined with cake flour, sugar, baking powder, baking soda, salt and butter. It’s baked in a 9 x 2 pan. I don’t have a 9 x 2, as my previous overflow can attest, so I made a parchment collar for my pan.
I popped the cake and the oven, and then tasted a spot of batter. Yikes! There was nothing sweet about it. I quickly reviewed the recipe and my process. I had forgotten the sugar. The cake was pulled from the oven. I dumped a cup of sugar on top and stirred it in. Fortunately, the batter hadn’t begun to bake. The point of this story, dear friends, is always lick the beater, and do it sooner rather than later.
After calling all of the local markets that tend to carry unusual produce and emailing one online supplier, I was unable to find fresh red currants to garnish the cake – a pity because they looked like red jewels in Rose’s photos. I lamented the situation to my friend, Sandi; she suggested substituting cherries, which I did. Because of the cherries, I used kirsh in place of the creme de cassis in the ganache. I also purchased a small shaker of edible gold to sprinkle on top.
My friends loved both desserts. As for this gateau, specifically, it has the most intense chocolate flavor I’ve ever tasted – a good thing in my book. I’m sure the cake is true to French tradition, but it was a little dry for my taste.
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.
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.
I love the cherries. Looks very appetizing, even without the glaze.
Glad you caught your sugar omission before it was too late!!
The cherries look gorgeous arranged on your cake!
I love your batter tasting advice!
Lois, I have to second the last two comments and tell you that I too love the cherries on top of the cake, I’m also loving your cake stand.
faithy, the baker
Your cake looks beautiful and i too love how you arranged the cherries on top. And like Monica, i am too loving your cake stand!!!
Thank you, ladies.
I thought about trying to arrange the cherries more artfully, with the sense of movement Rose achieved with the currants, but this made it easier to serve. For those who requested a very small piece, one cherry, two cherries wide was a average size piece.
The cake stand was a gift from my sister. I think she found it at Anthropologie. I love that store, even if I only shop the sale tables.
Who and how much do I have to pay to get to be on staff with you?
Oh, Martha, that’s funny!
Where I live in Kyustendil, is the cherry capital of Bulgaria. This cake looks fantastic. I need to do more baking… the only thing stopping me is that then I need to do exercise!
I know what you mean, Casey. I’m averaging 2 – 3 cakes a month with the HCB project, so I’m always looking for friends to share a cake.
The cherries make a nice substitute for the (unobtainable) currants–very pretty.
Oh wow – this is just gorgeous!!!