I loved this. It was my first time making a ganache. I used a cup and a half of Ghiradelli 60% cocoa chocolate chips that I pulsed in my Ninja a few times just to break them up more. Heated the cream until just bubbling, poured over the chocolate and stirred until streaks were gone. I put it in the freezer for about half an hour then used my electric mixer to make frosting. It tastes great, almost mousse-like in the texture. Now if only I could get my cake layers to stop baking at a slant, this would have been the perfect cake.

Reviewed On: Apr. 2, 2011

I made this cake yesterday and it turned out great! I used the aluminum lamb mold and an electric oven at 375 for 55 minutes. Had some batter leftover, enough for a couple of cupcakes. Don't skimp on greasing the pan. Mine came out almost perfect, but cracked a little. The cake tasted great--springy and not too sweet. We don't like coconut, so I made an almond buttercream and decorated the cake with a star tip, a jellybean cut in half for the eyes and pink icing for the ears, nose and mouth that I used a writing tip for. A lemon buttercream would also go great with this cake. My family really loved this recipe!

Reviewed On: Apr. 5, 2010