I have accepted the challenge of a chocolate cake bake-off with a friend of mine. I was originally going to do the
Chocolate Oblivion Truffle Torte because I have made it several times and it is beyond awesome. A wrinkle was added though and now it must be a flour based cake. So my question to all you awesome bakers and Rose scholars out there is, which chocolate cake from TCB is the best in your opinion? I haven’t tried any of the others in there and would love your advice!
I love the chocolate fudge cake - it’s dark, moist, and absolutely delicious. If I’m in the mood for chocolate overload, I’ll fill and cover it with whipped ganache… otherwise, I like chocolate mousseline buttercream (or the chocolate buttercream Bill posted on the blog).
If I may recommend a non-Rose cake, Lisa Yochelson’s book “Chocolate Chocolate” has a recipe for a triple-layer chocolate cake, with sour cream in the cake and in the batter, that is absolutely scrumptious.
Do you like the Light Whipped Choc Ganache or the Regular Whipped Choc Ganache with the Choc Fudge Cake?
I want to make a choc/choc cake for a co-worker but now sure which to use. I didn’t want the ganache to overwhelm the cake. I thought about using the light whipped as a filling and the regular whipped as the frosting.
Also, how long does the ganache last in the fridge? I thought it was a couple days but I don’t have my TCB at work. I would like to make it tonight, bake and assemble tomorrow, and serve on Thursday.
Yes, I have, but only when frosting the cake “family” style (haphazard swirls). If you’d like a more professional presentation I’d suggest the Dark Chocolate Ganache. If that’s just too much chocolaty goodness for your, try the chocolate Mousseline version, which is even lighter in color than the light whipped ganache, but holds it’s shape well.
I had a thought- maybe this is too crazy, but what if you bake the chocolate oblivion and use it to fill a chocolate butter cake? You could try baking it in a 9” pan, so it’s a thinner layer, and when thoroughly chilled just level the top and use it sort of like a charlotte, a single deep layer between two butter cake layers. When brought completely to room temperature, the oblivion will be soft and delicious!
For the frosting, I love the ganache recipes best, something about how the cream mellows the chocolate. And if you’re doing either a ganache or the oblivion, be sure to include the optional cognac (or grand marnier), it isn’t very noticeable in the end product, but it enhances chocolate flavors wonderfully.