Heart-shaped double chocolate cake, with a basket weave decoration, a rope top-border, and a shell border at the bottom.
Making the cake was a breeze. And so was the ganache. While I was brushing the ganache onto the cake, I had a flashback to the Tres Leches Cake. Today's cake was like a chocolate version of the Tres Leches Cake. The cake happily absorbed the creamy ganache.
In the book, Rose decorated the cake with fresh raspberries which she glazed with a currant jelly to give them shine. With raspberries not being in season right now, I decided to make a raspberry mousse using frozen raspberries (which taste pretty decent as they're picked when they're ripe and flash frozen). The texture of the raspberry mousse is light and fluffy, with a nice raspberry flavor without being too sweet.
(my original recipe)
1/8 cup cold water
1/2 Tbsp gelatin powder
3/4 cup frozen raspberries, thawed, juices included
1/3 cup sugar
1 Tbsp grape jelly, to intensify the color of the mousse (optional)
1 1/4 cup heavy cream
- Bloom gelatin in water for 5 min.
- Mash the thawed raspberries with the back of a spoon.
- Combine mashed raspberries, sugar, grape jelly, and gelatin mixture in a small sauce pan. Heat over low-medium heat until hot to the touch, stirring frequently. Do not bring to a boil! Strain it if you don't like seeds. Cool to room temperature (20-30 min).
- Whip the cream until stiff peaks form. Gently fold it into the raspberry mixture. Refrigerate for at least 1 hour.
- Fill a piping bag with raspberry mousse and decorate your cake of choice. This mousse works great as a filling too.
- Leftover mousse freezes really well. Put leftover mousse in a ziploc bag, date it and freeze it. When needed, thaw the mousse in the fridge overnight.
May I present to you: a slice of super-chocolatey goodness! Can you see three vertical puddles of chocolate ganache at the bottom of the slice? That's what I'm talking about!!
- Although hubby and I found the cake a tad dry, we both liked it. Hubby liked it a bit less than I did, citing that the cake was a bit "too chocolatey". This translates to, the bitterness of the chocolate significantly decreased the sweetness of the cake. I personally don't mind that aspect so I enjoyed it. The mousse added a nice flavor and texture contrast. Hubby rated this cake: 7.5 out of 10.
- I made a couple changes to the recipe. I used 4 oz of butter and 1 oz of canola oil because I only had 1 stick of butter in the fridge (the rest was frozen). Knowing that hubby wouldn't like 60% chocolate in the ganache, I used semi-sweet chocolate instead. Good thing I did, otherwise he might not have liked it at all.