I made this cake for my daughter's 6th birthday. I used organic flour and sugar. I baked it in two round pans for about half the time so I could make a two-layer cake. I gave the cake pans a quick spray of Pam. I knew the egg whites need to climb up the side of the pan, but didn't want risk the cake sticking. The cake came out smoothly from the pans. The middle I filled with a layer of raspberry jam and a layer of chocolate ganache (equal parts bittersweet chocolate and heavy cream melted together and cooled). I also substituted the water in the icing for heavy cream. I kept it in the fridge until party time, so the frosting would stay thick. The cake was fabulous - moist and rich, but not killer-sweet. Everyone at the party ate it quickly with vanilla ice cream. I give it 4 out of 5 starts only because I would have liked it to be a bit more chocolatey - but I'm a dark chocolate lover! Thanks for a great recipe!
2 users found this review helpful
What's this?
