Yesterday I attempted Rose’s Triple Chocolate Cake for my close friend’s birthday cake…her birthday is today. She loves chocolate and I couldn’t help but try this cake. My only defense…is I am a cookie maker! Hehe…
For a beginner in the cake world this is my third attempt at a rose cake…and I think I botched this a little…sorry Rose. I followed everything step by step for the Genoise and it seemed fine, but I didn’t test it at the 30 minute mark and left it in for 35. I think it is a little overdone. My hopes are that the syrup will moisten it a little. I also realized I need to work on my folding technique. I was trying to find somewhere on here how much you fold and how to do it, and I came up with very little. I was worried about over folding and ended up with a few…very few pockets of flour. I noticed this as I was slicing the top and bottom of the cake off.
I did absolutely fine with the Light whipped ganache but my room temperature (I have all electric heat so I keep it cold 58-60 degrees)...therefore, the ganache became very thick and was hard to spread. I put it in the refrigerator as well for a bit because between the baking of the cake and the assembly I had to run errands…next time I will cool the cake and put it together right away.
So reading the above, when we get to the chocolate praline, you can imagine the difficulty…but to start with this, I did not process the praline enough…so the chocolate is not smooth…and for anyone whom has never made this before, when you go to break the praline to put in the processor it is sharp when breaking! So upon mixing the praline flour into the chocolate, I realized I needed to process more, but at this point there was nothing I could do.
When rolling and cutting, I should have reverted back to the photo on the cover. I didn’t pay attention to the sizes of the rolled chocolate in relation to the height of the cake. So some of my chocolate was much to high. But I thought I would have fun and try to melt it curling over (this is where I should have looked at the picture again). Trying to assemble this with one finger down was difficult. Not to mention the heat factor, I do not have an 80 degree room. I set up a space heater on my counter and had my blow dryer ready. This was helpful, but when the chocolate got to warm, it was very difficult to get the second layer of the wax paper off. There was a lot of breakage. This also may have been because some of my chocolate was too thick, even though I rolled it thin. However, I do have a tip…when the chocolate was in the was paper, I realized the 12” lengths were a lot for me to work with as a beginner…so I took out my kitchen scissors and started to cut the chocolate down, this was very helpful! I think had I done that from the beginning, I would have had a much easier time.
By the end I was too tired to attempt any more decorating (and I have the start of an awful cold) so I was ready for clean up and bed. So I finished the cake off with a simple heart shaped sprinkle of powdered sugar…I tried!