This is Genoise Tres Cafe, baked in 4 mini heart shaped pan from Sur La Table and 6-cavity Wilton mini hearts silicone pan. And even then there’s still batter leftover, so I used my financier pan and got 4 little cakes out of it.
Nothing to report in the making of the cake, it’s pretty standard (gosh it feels good to say that ). I was impatient in making the ganache and it curdled. I remelted, rechilled, and it curdled again (when will I ever learn?). By the 3rd try, it worked and I was able to quickly pipe the design on one of the little cakes. Then the ganache became too soft to pipe and upon whisking it by hand it looked like it’s gonna curdle so I stopped and ended up just doing a simple design on the rest of the little cakes.
It’s a yummy cake. I love genoise and this one is really yummy. The mocha ganache is lovely with the cake.