The Heavenly Cake Bakers made Rose's Double Chocolate Cake this week, just in time for Valentine's Day.
Double Chocolate Cake is another one of Rose's recipes which easily could be found behind a glass display in a favorite artisan bakery or on a restaurant menu. It is a simple combination of chocolate, cake and raspberries put together in such a way that makes it sublime.
Rather than making this is in a heart shaped pan for Valentine's Day, I made oversized cupcakes to give away. Spreading ganache on the bottom of the cupcakes proved difficult without the paper to hold them together. It seemed wiser to instead fill them a la Twinkie style with a Fun Frosting Gun, guaranteed to "make food decorating a pleasure". Some were filled with ganache, others with raspberry mousse and the rest whipping cream. The Fun Gun proved irresistable once I got the hang of it. The more ganache/filling, the less dry the cake. This isn't a cake that can stand on its own.
I was surprised how gorgeous and considerably tastier the raspberries became brushed with melted red current jam. It sweetened them considerably. The current jam proved harder to find and more expensive than raspberries. It's quite delicious, perfect for scones or biscuits.
The alkalized cocoa powder used in the batter was Valrhona bought at a local chocolate shop. Lindt has a new 50% dark chocolate which I wanted to try for the ganache. I liked it; being slighter sweeter than than 60-65%%.
I will make this cake again in a round pan, using a chop stick to poke holes big enough for the ganache to easily fill. Besides being a very pretty cake, the taste combination is fantastic.
Ganache, raspberry mousse and whipped cream.
Uh-oh! Better to leave the papers on.
Current jam brushed on the raspberries beforehand.
Just a few missing!
Lining up the ingredients, including Ginger Elizabeth'sVahrohna alkalized cocoa powder; amazing stuff!