Before I begin my HCB post, I have something fun and exciting to share: my State Fair baking adventure of this past summer is featured on Rose's blog alongside Woody's first State Fair entry!!!! Thank you Rose and Woody for your kind words about my baking. You can read all about it HERE.
This week's cake for the Heavenly Cake Bakers to bake is the Chocolate Velvet Fudge Cake. Almost exactly a year ago to the day, I made this cake as part of a super awesome Volcano Cake for a close friend's daughter's 11th birthday. Click HERE to check it out!! So this week, I opted to do a rewind and make the Chocolate Genoise that the HCB-ers made a couple weeks ago. I used regular ganache instead of the prescribed Peanut Butter Ganache. The other change I made is substitute an equal amount by weight of corn starch for the flour and I threw in a handful of toasted almonds, which I chopped finely in the food processor. My inspiration for this change comes from Hector. A while back, he mentioned experimenting with corn starch in the Genoise to make the cake gluten-free. His reasoning for this change is that a Genoise gets its structure from the egg foam and not as much from the proteins in the flour.
I used my standby recipe for syrup which consists of sugar, water and orange juice. The cake's texture is super soft. It's melt-in-your-mouth tender. I thought it was moist enough for a Genoise (I used about 1/2 cup of syrup). The chocolate flavor was just right and the ganache was very smooth. Unfortunately, the cake formed a thin layer of dense and rubbery mass at the bottom, which I had to cut off prior to serving the cake. Other than that, the cake was fine, and I would call this a successful gluten-free experiment.