It tastes lovely, but my mocha cream filling separated! I recall that my grandmother's similar cooked-flour icing used to do the same thing. Any ideas for how to keep that from happening?
MMMM!!! IM A CHOCOHOLIC!!!! (just kidding) BUT I LOOOOOOVVVVEEEEE CHOCOLATE
Second try and still ganache would not thicken. Will try suggestion of another reviewer and use mixer to hasten process. Great flavor. Cake still slides apart. Used bamboo skewers to hold it together. Probably due to runny ganache. Will not give up as it is the best choc. cake.
This cake was a hit! Extremely moist, delicious and perfect for a chocoholic like me! To solve the dryness issues I had read about in the previous reviews, I substituted the butter for vegetable oil. This cake was pretty time consuming, but if you have some time on your hand it's a definite must-make
Marvelous cake definitely for a special occasion. There's nothing difficult about this recipe but it takes a great deal of time. Some scratch cakes are dryer than cake mix cakes (which I hate to admit)--not this one. I used Ghiradelli chocolate bars (opposed to my usual Baker's baking chocolate and they're the size/ounce the recipe refers to). Had I not used them, I would have been confused about exactly what the recipe called for. I also use only unsalted butter (noting the complaint from another reviewer). The cake was wonderfully moist and the flavor is delicious. I made the recipe exactly and wouldn't change a thing, except perhaps find a stronger liqueur for the ganache. The ganache takes time to thicken--more than the recipe states--but I waited and it thickened to a perfect, frosting-like consistency. The mocha filling and ganache aren't overly sweet which nicely complements the cake. An adult-style, elegant dessert.
Love the cake. I would recommend making this cake for a birthday for sure. I followed the directions exactly. We had a cook out at my daughters steaks, potatoes and I brought desert. The cake was a hit we served it with a side of vanilla ice cream.
Followed the recipe EXACTLY. The cake was dry, and as one other reviewer stated, the way the choc. amounts are given is hard to understand. If I make again, I will double the choc. to 4oz. of each to see if it helps the dryness (even my hubby commented on how dry it was). The mocha filling was the perfect consistency but tasted like salty coffee. It should call for unsalted butter. The ganache was delicious - just the right amount and consistency. The cake needs to be refrigerated so the ganache and mocha filling don't get soft.
This is the best chocolate cake I have ever eaten, hands down. Its not that difficult to make either. I've made it twice now. The first time I made it I didn't think the ganache was going to be easy to work with, so I added about 1/3 cup of cream to the ganache and beat it until it was more of an icing consistency. Awesomeness on a plate. I also didn't use cake flour, but I couldn't tell that that made any difference. The filling is so good there's no single word to sufficiently describe it. Worth every calorie!
RECIPE EDITOR: In the future it would be helpful if you wrote the SPECIFIC MEASUREMENT required. Instead of saying "1/2 (4 ounce) semisweet chocolate baking bar" you should have said: 1. 1/2 OF A 4 OUNCE semisweet chocolate baking bar. OR 2. 2 OUNCES of semisweet chocolate baking bar. What you wrote is not correct English and is confusing.
I made this cake for a birthday and followed the recipe almost exactly; I used unsweetened dark chocolate cocoa powder (for the Mocha-Chocolate Cream Filling), instead of regular unsweetened cocoa powder. The cake tastes wonderful and looks nearly identical to the picture. The only part that I would caution on is the baking time. While I normally check on baked goods several minutes before the shortest listed time, I did not with this one (as I was running around making dinner and it was really humid here so it never crossed my mind that it would bake so quickly). One of the layers had just started to crack on top and the other two were definitely quite done already. They do taste wonderful however, and, with the ganache and cream filling, are still moist. I would recommend no more then the 28 min. that I baked them and checking on the cakes after about 23 - 24 minutes. Overall, while this was certainly a time intensive recipe, it looks and tastes great! I will make this again.
Haven't made it yet, but will definitely do so later :) At jrfw, you must add 2 tbsp more cake flour per cup of flour needed when using cake flour (ex: recipe calls for 2 cups of flour...you will need 2 c + 4 tbsp of cake flour) :)
I am not a chocolate lover, but this cake is VERY good! However, every time I make a cake with cake flour it flops. Is there a secret to using cake flour that I don't know about? Even though my cake flopped, we broke it up and made hot fudge sundaes with it! It was so goooood! It is kind of expensive, but well worth a special occasion, if it comes out right.
This is delicious! Clear the morning to make it but it's well worth it.
I thought this cake was really good. The only problem is the assembly. Didn't anyone else have trouble getting the layers to stay on top of each other. As soon as I put the 2nd layer on it slid right off. I ended up only being able to use two layers as three was an impossibility. Don't know if I'll make this again as it certainly didn't look like the pix. Help
I made this cake for my mom's birthday.....It was worth it.
This cake is super rich and decadent. I made it for a friend's birthday and he has won awards as a pastry maker. He loved it! A little expensive and tedious, but well worth it!