I had decided I would try another Rose Chocolate Cake so I headed to the forum to read reviews….never made it. This cake was posted. I like the flavor. And, the cake was tender. It is a little drier than I like….at some point in future I will test again to check my baking time. I had 875 grams of batter and 1 1/2 inch high cake.
Thank you Flour Girl. I used a dark ganache. I cannot say which because I started out making a caramel ganache (not Rose’s) and realized when I was done that I had used 62% choc instead of 99%....since it was too sweet, I made some dark ganache and mixed it in.
Thank you, Julie. I do wonder why mine was not 1 7/8” high.
You see through me Charles. I like the flavor but it is dfferent with the white chocolate in it. I will try the cake again just to check my timing on taking it out of the oven. My favorite chocolate cake is one from Food and Wine; it is so fabulously moist. I also like the RHC Deep Chocolate Passion. I intend to make every cake in RHC and TCB to determine whether I still prefer and Food and Wine cake. I do think the Pavarotti would be better with the Chocolate Egg White Buttercream…or perhaps a non-chocolate frosting.
Beautiful cake, Renee! I wonder why both your cake and Rose’s have that little ridge around it? On Rose’s, I thought it was just something about the photo, but your does it, too. I kind of like it, but I don’t understand it!!!
Thank you, Anne. Well I intended to follow the instructions explicitly, but I did forget to wrap the pan. Since Rose’s had that lip, I did not worry…..Charles you may be right, I pound the pan on the counter to spread or even the batter rather than use a small spatula to spread it.
Anne, that is not first time I got a lip similar to that. Why I keep a small pair of scissors dedicated to baking.
Mom’s Old Fashioned Chocolate Cake…http://www.foodandwine.com/recipes/moms-chocolate-cake
Interesting…just looking at the recipe, you wouldn’t think it was anything special. There are a lot of more complicated recipes on the site that would be more logical for “best chocolate cake.” I wonder what makes it so moist? The mixing method is unusual; it makes a sugar syrup and uses that to melt both the butter and chocolate, with the flour added last. I wonder if the sugar syrup somehow enhances the moisture? It would be interesting to try this cake without making the syrup as an experiment.
without making the syrup ? you mean add the water, and the sugar, but not the syrup…and how would you melt the choc and butter. The issue I have with the cake is making sure all the flour is mixed in and there are no pellets. And, the accompanying frosting is a ganache…but I did not know then I was making ganache….