For the cake batter, I used only 4 squares of unsweetened chocolate, and 8 squares of semi-sweet chocolate, because I was worried it would taste too bitter otherwise. It turned out great!
The perfect balance of "dark" and sweet flavour.
The layers were a little delicate when I took them out of their pans after they cooled, and the top layer cracked in 3 places (which was covered-up with the berries after it was iced!)
The icing was still runny after being left at room temperature for about an hour, so it dripped down the sides of the cake a bit. But after refrigeration, it still looked pretty and smoothed out on top, despite the messy edges.
I used canned raspberry pie filling (E.D. Smith) between the cake layers, and decorated the top with fresh rasperries, blackberries, and white chocolate (Baker's).
It was a huge hit! Everyone loved it. :)
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For the cake batter, I used only 4 squares of unsweetened chocolate, and 8 squares of...