I’m feeling less than talkative today, so I’m going to do one of my infamous “let the pictures do the talking” posts. I’ve got a cold, and it seems the more stuffed up my head is, the less my brain functions. Strange, no? Makes trying to debug code at work rather challenging. Anyway, this week’s choice from Rose’s heavenly cakes is the moist chocolate raspberry génoise. As I was sitting frosting it, my husband pointed out that this shouldn’t be a cake book, it should be a chocolate book. He’s right, there is a lot of chocolate in this book, but there’s a goodly amount of non-chocolate too. I wonder if maybe I’m just biased towards chocolate cakes. I don’t think I’ve missed one yet, but I have missed some others. 😉
Now’s when you read the instructions for the cake, and realize you should have made a boiling water/melted chocolate mixture before you even started the ganache. Oops. The plan ahead just told me to make the raspberry sauce and the ganache!
I found this génoise odd in that the syrup didn’t seem to distribute throughout the cake quite as well as it normally does. I’m guessing that’s due to the cocoa in it. It kind of left a slightly soggy layer and a drier layer (though I would in no way call this cake dry). I wonder how this cake would taste with a raspberry based syrup? Maybe find some pure raspberry juice, or use a sugar syrup with the Framboise or Chambord. I love the raspberry flavour in the ganache. Hubby did too, even though he’s so totally over the chocolate. My team at work (6 of us, including me) hacked their way through more than half the cake in less than 10 minutes. I think I can call that a success! I was dealing with a few geeks wigging out on sugar and chocolate for the last hour or so of the day, though. 😉