Double Chocolate Cake

So, I may have cheated a little bit in making this cake.  First off, I watched Rose's video with Dede Wilson.  I praise Rose's patience in having Dede as her helper!  I don't think I would be nearly so calm and collected with someone assertively helping me... yes, I know it is TV and it isn't real, but still.  So help me, I wanted to slap Dede's hand.  And then I never got around to making it in time for the big VD day.  Not sure what I was too busy doing, other than procrastinating.  By the time Monday morning rolled around, the usual suspects had posted, so I may have done a little spying search for inspiration.  Thanks to Mendy's first attempt, I made doubly sure that the cocoa and water weighed the full amount before mixing. I also opted out of cupcakes and for the standard 9 inch round. 

I can truthfully say that this is the first time ever that a two step method cake has actually worked for me.  Previously I ended up with depressed circles of rubberised meh masquerading as cake.  I may actually be converted to this 2 step method.  So quick and easy.  The only issue I had was the final mix in of egg resulted in the batter separating a little.  See how it is a little grainy?  I read somewhere (TCB maybe) that this doesn't impact on the final cake taste... wiser palates may know better.

 

This cake domed a little in the middle as it baked, but then settled to pretty much flat after cooling.  As I stabbed the top with holes I noticed that it looked a little dry and a bit delicate.  Perhaps it could have done with about two fewer minutes in the oven?  At any rate, it smelled amazing.

Once the top was stabbed, I brushed over the thin ganache.  My only tip here is that the ganache should be relatively warm and that you shouldn't be too eager in your application - it is cake after all and not concrete.  I may have been a bit eager, but as a veteran HCB'er, I have learned how to cover my tracks.

At this stage I was racing the clock.  I had a telephone interview for a job at 2.00pm and I think I took this photo at about 1.50pm.  Fortunately there was no video link in, so a couple of smears of chocolate on my face were fine!  I didn't use this cake as an example of my ability to work to deadline and multitask - somehow I didn't think it that appropriate.

 

And this photo was at 1.57pm just as I was perusing my preparatory notes and trying not be distracted by how amazing this cake smells.  No cracks.  It held together and sucked up that ganache without any issue.  In fact, I think I probably could have got another four tablespoons at least into that cake.

The interview went well and it would appear that I am more than likely to be re-entering the workforce.  A little bit exciting really!  I am now in a frantic search to find a nanny for the Little Assistant.  So my days of spending hours at the park, playing with my little boy, and reading loads of blogs are very numbered.

 

As amazing as all those fresh raspberries looked atop the many versions of this cake, I opted for a raspberry mascarpone topping with a raspberry drizzle/splodge.  And it worked.  I think this cake definitely needs some creamy topping/side.  This cake was a little strange.  It was quite dry to cut and I expected it to be quite dry in the mouth also, but the plugs of ganache lend it a subtle fudginess, that offsets that dryness.  The chocolate flavour is really balanced and it is not overwhelmingly rich (you can definitely eat more than one slice per sitting and not feel like throwing up).  As with most of Rose's cakes, the sweetness is just right, and would have been even more "right" with the tartness of the fresh raspberries.  This is not a moist wet chocolate cake, but I think that its fudginess (how do you spell that made up word - with an i or with a y?) and chocolate flavour make it a chocolate cake that I will frequent more than those moist, cloyingly rich versions.

Next week is free bake week, I am going to attempt the German Chocolate Cake or maybe the tiramisu or maybe the... you get the drift.  I may be a little undecided at this stage and with no real chance to spy and prepare prior next weeks post.  Also, I have a second interview on Monday in the City, where I have to get properly dressed and talk about things other than cake and my little assistant and give them reason to throw wads of cash at me.  So I will have to be organised and post on Sunday night.  Maybe, just maybe beating Raymond out of pole position.  I will keep baking and posting regardless of my employment status!