I am not a big fan of chocolate stuff as I always find them too sweet. The only chocolate that might interested me is bittersweet dark chocolate. I chanced upon this recipe and all reviews said it’s moist and not very sweet, so I decided to give it a try– indeed, moist and not too sweet. I got the recipes (cake and chocolate fudge) from here. However, I changed the plain flour to cake flour. As for the fudge, I don’t quite like it. I’m not sure if I did it wrong but I find it too gluey (probably because of cornstarch)…taste like some commercial fake chocolate starchy gluey pudding, and you can even peel the fudge away from the cake when it’s set… but my boys love it!:)
The photos below are from the second I made it. It was for my son Alexander’s birthday. This time I frosted the cake with ganache and topped with some raspberries. The ganache was very easy to prepare and it tasted much better. The other note is that I found the cake taste much better when it’s still warm and moist. When it cools down it tends to be a bit dry and dense… but I can’t frost the cake when it’s still warm to lock in the moisture… see my dilema here?
Other ways to enjoy the cake besides ganache: ice cream between cake layers, something tangy like raspberry sauce, lemon curd etc…
Ganache Ingredients (use equal part of chocolate and whipping cream – by weight):
1/2 lb semi-sweet chocolate chips (I used half bitter-sweet and half semi-sweet)
1/2 lb whipping cream
Warm whipping cream over a double boiler, pour in chocolate chips and stir until chocolate melted. Take care not to let the chocolate have contact with water. Set aside to cool. The chocolate sauce will thicken as it cools and can even be a frosting. Alternatively, you can warm whipping cream in microwave too.