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!