Chocolate Ganache Cake with Raspberry Sauce
Total TimePrep: 1 hour Bake: 50 min. + cooling
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I mad this today for Mother's Day. The recipe was good and straight forward. I did not have semisweet chocolate but instead had 72% cocoa one so I added 3/4 cup of sugar to sweeten it a bit more. Other modifications I used were: a) went with vanilla whipping cream rather than the chocolate whipping cream (used about 1, maybe 1/2 teaspoons of vanilla extract) b) did not strain the sauce at all c) served it with the sauce splashed on top of the cake rather the on the side of it.While it's a heavy cake, any cake that calls for 1.2 kg of chocolate and 8 eggs is going to be heavy. I estimated the cake to yield about 21-24 servings at the size of slices I made but would definitively advise to use 1 or 1.25 cm slices (at the outer) so about 32-36 slices out of the cake.Otherwise an excellent cake which everybody seemed to like. Definitively very chocolately but that's not necessarily a bad thing :D
It's very chocolatety but I love the raspberry sauce. Me and my husband could not finish a piece and kept the rest in the freezer.