Sunday, November 14, 2010
HCB Free Choice: Black Chocolate Party Cake and White Velvet Butter Cake
Here are a couple of cakes I made 3 weeks ago: Black Chocolate Party Cake and White Velvet Butter Cake with Milk Chocolate Ganache.
The Black Chocolate Party cake I was really curious about. Mainly because it used A LOT of cocoa powder. It is realy a lot, or more like a boatload. Not only it used a lot of cocoa powder in the batter, there's cocoa syrup that used - well you guessed it - more cocoa powder.
Since I made these cakes weeks ago, and just now blogging about it, I totally forgot how the cake was made. If there is ever a recipe memory contest, I would definitely lose LOL. I do, however, remember that both of these cakes were really easy.
As I don't remember how these cakes were made, we are going to skip ahead to tasting impressions. But before that, one note about the white velvet butter cake. I made 2/3 of the recipe and baked it in an 6 inch pan and a 4 inch pan. The cake didn't turn out as smooth as I wanted, so as you can see the ganache is not smooth as well. I was pretty bummed about that, and now looking back I realized I should have refrigerated the cake so it would firm up a bit and become easier to apply the ganache. Speaking of the ganache, I did not have milk chocolate at home, so I melted 3 oz of Green & Black's Dark Chocolate (70%) and 3 oz of Green & Black's White Chocolate (30%). I think the result is pretty close to milk chocolate.
I do not like the Black Chocolate Party Cake. It smelled really good, very chocolate-y smell, but the texture was too dense and not very exciting. I am sad to say that this I think is the worst cake from RHC in my opinion (sorry, Rose!). I could barely finish a piece :(.
The White Velvet Butter cake is really good. The taste is pretty simple, like any white cake (but better). The ganache is a bit on a sweet side - so I was glad I only used a thin coating (I have 1/3 of it left in the freezer). This one, I am happy to report, will get made again :).