(This photo is not mine – it’s from the blog where this recipe is originally found, Eat Drink Binge)
One of my secret talents is being able to look at a cake recipe and know before baking whether it’s going to be a good one. Only rarely am I wrong, and I can generally tell by the ingredients and how they are listed. Call it sixth sense, call it random, but I like that I can tell if a cake will be good – because really, who has time to bake a bad cake? I certainly don’t.
This cake was no exception. It turned out perfectly – the layers didn’t fall apart. The Whipped Chocolate Ganache frosting actually did, to my surprise – turn out to be a thick, mousse-like frosting that held the layers together perfectly. And the remaining darker ganache draped across the top of the cake lusciously.
It looked like a masterpiece and tasted the same. It was a perfect chocolatey that was sweet but not so sweet that it will kill you. And pretty, but in a slightly messy, naked-cake kind of way. My kind of pretty, that is. I veered away from the recipe only a bit, by making fat chocolate curls to put on top of the cake instead of shards the recipe calls for. I also refrigerated the Whipped Ganache Frosting a bit longer than the thirty minutes recommend in the recipe. It just wasn’t ready sooner. Remember that recipes can be tweaked – good bakers know when to flex a bit to make sure the result is just right.
So if you’re looking for a yummy chocolate cake that’s a crowd-pleaser and fairly fool-proof, this is a good one. It will cure and chocolate craving and give you the satisfaction creating something beautiful with just a couple hours of work. And while I generally like to focus solely on baking when I bake, this one got baked while I was Face-timing with family back in the US, managing my three kids, and chatting with friends online.
You can find the recipe here, so go for it!