Tuesday, June 22, 2010
I made 2 versions of this for 2 different occasions. It's good. Not the BEST I've tried but good enough to make more than once. The first time, I made it in a Bundt pan (doubled the recipe). I like the Bundt version better because it's prettier, but the simplicity of a loaf is also great. I smothered the Bundt in creamy milk chocolate frosting, didn't use filling; whereas the loaf got covered in ganache. The frosting wins in my books!
This week's TWD pick by Amy of Amy Ruth Bakes couldn't have come at a better time. My mom asked if I could bake a birthday cake for one of her friends. She wanted a small cake as it was only going to be for a few people, and she wanted something that would keep well for a day or so and still be presentable and yummy.
After flipping through a few books with no luck, this recipe jumped out at me from "Baking: From My Home to Yours". Dorie Greenspan describes this cake as being quick and simple to put together as a batch of brownies, yet elegant and sophisticated enough for a party. She's so right! For minimal effort, this had maximum taste and moistness. It sliced perfectly into 3 layers and looked pretty all dressed up with chocolate ganache. The raspberry jam filling provided a nice contrast to the chocolate and a little surprise for the tongue. It was a hit with the birthday guy!