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.