Mad about Chocolate

              Shaved Valrhona Chocolate

When KJ suggested a potluck get-together for us ex-RJC classmates at JY’s place, I was excited for two reasons. The first being the prospect of having tea with old friends at JY’s swanky apartment, the second being an excuse to bake something before I run completely out of energy.

I was certain that my contribution would be some sort of dessert. Macarons would be too much work and muffins, cupcakes or brownies would be too boring, so I settled on a chocolate cake recipe that I’d already tried out on several occasions.

              Valrhona 55% Equatorial Blocks

The devil’s food cake was easily baked in the evening before. I was pretty sure that making the chocolate ganache would be a breeze to and I left it to the morning before the tea party. That was until I weighed the chocolate on my trusty digital kitchen scales and realised just how much 24 oz of chocolate was.

Chopping chocolate to a degree fine enough for ganache has never been an activity that I look forward to and 24 oz of chocolate was daunting. After the 2nd block of chocolate, I threw in the towel and decided to just cut the chocolate into smaller blocks, melt the blocks in a bain-marie and add the hot cream.

              Devil's Food Cake with Valrhona 55% Whipped Chocolate Ganache

The ganache turned out fine and I’ll probably be using this method for larger quantities of chocolate in the future. I was slightly concerned that the whipped ganache would be difficult to use given the really hot weather on that day, but everything went well.

Most importantly, my friends enjoyed the cake (at least I hope they weren’t just being polite :) ) and we had a great time catching up.

The recipe for this cake, courtesy of MarthaStewart.com, can be found here. Note: I only covered the cake with the whipped ganache and left out the last layer of ganache glaze. 2/3 of the ganache recipe is more than sufficient for the entire cake, including the ganache glaze.

7 Responses to “Mad about Chocolate”

  1. danielle bumblebee Says:

    yum! love how perfect ur frosting always looks

  2. Avanika (Yumsilicious Bakes) Says:

    Wow! The cake looks beautiful! How did the cake taste, though? I’m on the lookout for a good chocolate cake recipe!

  3. Penny Says:

    Did this cake recipe come out with a darker taste, or was it “milk chocolate-y”? I’m going to be making some new chocolate cupcakes Friday, and wanted a rich yet very sweet cake.

  4. Karen Says:

    Thanks, Danielle & Avanika!

    Penny: There’s no milk chocolate in the recipe, so I don’t see how it could turn out tasting “milk chocolate-y”. You might want to replace the dutch-processed cocoa powder with natural cocoa powder. I’ve found that dutch-processed cocoa powder makes the cake drier.

  5. Shannon @ bakeandbloom.com Says:

    wow, that looks so perfect. I wouldn’t let anyone eat my cakes if they looked that good.

  6. Lexi Damon Says:

    Please tell me, are you creating macarons to order these days? I’m new to Singapore, love macarons and am getting desperate!

    Thank you bunches! 8)

  7. elaine Says:

    Hi, did u fridge ur ganache before whipping it?

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