You may recall that the first day of my recent Hanoi Food Challenge Number Two was also my friend Christine's birthday. For that occasion we went to Bluebird Restaurant, and I took a cake I'd made. When I asked her what kind she wanted, she hummed and hawed a bit and then I casually mentioned that I still had some raspberries in my freezer. That was the end of that, as Christine's favourite flavour combination is chocolate and raspberry! (And one of my favourites too, I should add!)
I thought maybe I was just going to make a normal chocolate cake and then chuck some raspberries into it, but that just didn't seem very special or like it would even work all that well, so when I found this recipe I was sold!
I basically halved it, because we were only going to be a group of five and I didn't want a ton left over. The amount was absolutely perfect for a decent-sized, but not overwhelming slice for each person, and a small piece for Christine to have for a treat at home the next day!
This cake is supposed to self-ice, which means you pour the topping into a greased pan, then the cake batter on top of it, and then bake it all as one and I guess it's all supposed to come out neatly and perfectly at the end. Had I not been taking this out to a birthday party, I would have tried that, but I just couldn't quite see how it was going to work and still look nice and not just be covered in the butter I used to grease the pan. Instead I just baked the cake as normal, in my small rectangular cake pan lined with baking paper, and poured the ganache topping on after.
For garnishes I had bought some fresh raspberries at one of the import shops, as well as these little white chocolate balls. The balls were hollow and had holes in one side, so I got very ambitious and made a raspberry mousse the night before. I then filled the balls with the mousse using a piping bag.
The mousse didn't set very well though, and I was worried that it would run out of the balls, so I melted a bit of white chocolate I had on hand and sealed up the holes with it as best I could!
I used these and the raspberries to decorate the cake, and while I think it would've looked better on a bigger cake, it tasted delicious! The white chocolate balls made an awesome 'pop' in your mouth, which then got flooded with tangy raspberry mousse. Yum.
|One of my mousse-filled white chocolate balls.|
The cake was rich and dense, with more little chunks of raspberry throughout and coated in the creamy chocolate raspberry ganache.
I think this might be one of the best cakes I've ever made. It certainly was a hit that night, and every plate was clean at the end! I'll definitely be making this again!