Today’s bake was a good one – and while somewhat involved, the end result is amazing. Recipe from Frosted by Bernice Baran. The cake is a chocolate sponge cake, so is very light and airy. I chose to do 10 individual small cakes rather than one large sheet cake, as I am giving these as holiday gifts. The sponge cake is then topped with a dark chocolate ganache which thanks to a few poke holes in the cake, drips down into the sponge. Using a dark chocolate makes this ganache more on the chocolate side than on the sweet side. On top of this is a French buttercream (my first attempt) which involves beating egg yolks until thick, then streaming in a very hot sugar syrup, beating that a long time, and then adding butter and again, beating another 7-10 minutes. The result is a very silky but not overly sweet buttercream frosting. I think this frosting may come in second to good old ABC frosting. Guinness in both the cake and the ganache. And yes I went totally overboard and paired it with homemade vanilla ice cream. High marks for this!
Sit ups here I come!
