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BEST Chocolate Cake?
Posted: 17 January 2012 10:14 PM   [ Ignore ]   [ # 16 ]
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I love cakes with chocolate in them but I’m not really a fan of pure chocolate cakes that are really rich and fudgy.  I always prefer it if they’re mixed with fruits like strawberries, raspberries, etc. and topped with a non-chocolate icing which always help cut down the richness of the cake.  Among Rose’s chocolate cake recipes, the Chocolate Feather Bed and Chocolate Raspberry Genoise appeals to me the most.

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Posted: 18 January 2012 10:42 AM   [ Ignore ]   [ # 17 ]
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The only chocolate cake I have tried in RHC so far is the Chocolate Banana Stud.  I would like to include this in the choices for BEST choc cakes - I chose it for its simplicity, moistness and the fact that it was gobbled up instantly. Though I didn’t choose to stud it with chocolate chips, melted white chocolate balanced the bitter sweetness of the dark ganache.  So for these reasons, I nominate the Chocolate Banana Stud cake.

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Posted: 18 January 2012 06:45 PM   [ Ignore ]   [ # 18 ]
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FWIW, when I made my sister-in-law’s wedding cake I did a trial with the Deep Chocolate Passion with Raspberry Ganache and light whipped ganache and everyone found the light whipped ganache too strong—I have no idea why.  But I had to agree. I believe I used the same chocolate in each ganache so it’s an interesting paradox.  I think it would be wonderful with the ganache.  I generally trust Rose’s recommendations.

I’ve made this cake with countless combinations, and all have been great.  The only pairing that I thought was off was the Chocolate Praline Silk Meringue Buttercream—incredibly delicious on it’s own, but it did not pair as well with the cake as I would have liked.  The frosting was “lost” so to speak with the cake.  Still trying to find a good partner for that frosting. 

@Charles:  I would love to know how that works!  Sort of like the Chocolate Fudge Cake but chiffon style!

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Posted: 18 January 2012 06:49 PM   [ Ignore ]   [ # 19 ]
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I also forgot the Triple Chocolate Cake from TCB—it never fails to impress and you can eat a good sized slice.  Lots of work, though.  I made one for a Christmas gathering I was too sick to attend—but great reviews from family!  It’s moist chocolate genoise, Frangelico syrup, light whipped ganache, enrobed with chocolate praline sheets.

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Posted: 18 January 2012 10:08 PM   [ Ignore ]   [ # 20 ]
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Agree that the triple chocolate cake, or the similar chocolate feather bed (RHC) would be another great choice for a chocolate cake that wouldn’t be too rich to each a good sized slice.

re: chocolate praline silk meringue- glorious stuff, but I wonder if the best pairing might be something like the golden genoise, bull’s eye genoise, or else a dobos-torte-type concoction from a yellow sponge cake. smile  Both are on my to-do list, but since starting back to work there has been very, very little time to bake non-work related projects, sigh.

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Posted: 19 January 2012 04:03 PM   [ Ignore ]   [ # 21 ]
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Work-related baking? I wish!

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