So, I wasn’t supposed to bake any more before the next birthday, but the last cake I made (last section of this post) tasted so disappointing (based on feedback from my family) that I just HAD to redeem myself.
What better way to do that than with a chocolate cake? After all, there’s nothing like a generous slice of good chocolate cake to make things right!
I went with devil’s food cake, sandwiched and frosted with whipped dark chocolate ganache, made with my very last stash of Valrhona 66% Caraibe.
The cake turned out so delightfully moist and soft that I had to stop myself from eating the cake fresh from the oven. Although it turned firm in the fridge, letting it sit for 20 minutes at room temperature before serving brought back that wonderful texture.
I was also happy to put my recently acquired Wilton decorating tips to use. The drop flowers didn’t turn out too well; ganache probably isn’t the best medium for pretty drop flowers. I absolutely prefer the version without the flowers. Note to self: stick to simple shell borders and lines when working with ganache.
The rose cream cake pictured above was made with vanilla victoria sponge layers I had leftover from this cake. I was anxious to try piping roses with whipped cream instead of royal icing, since my joints didn’t take too kindly to the latter.
While the roses turned out fine, although extremely tedious to pipe because of the really warm weather on that particular day, I suspect the cake had dried up somewhat from being refrigerated for 2 days (despite my best cling wrap efforts). I believe my brother actually used the term “biscuit” when describing the cake! That’s definitely a word I NEVER want to hear again in association with any cake that I bake.
In any case, I’ve never really fancied the texture of victoria sponges, using it only when I need a cake with sufficient structure to hold up heavier decoration. I’m going with a sturdy, but still delicious carrot cake next time!