I made this cake for my birthday in 2009 but never posted it. I made 1/2 recipe, baked in 2 6 inch pans. It's funny to go back and dig up old photos of cakes. If I had make the cake this weekend, 2 things would have been different. I would have decorated it differently and the photos would have been much better.
Still, I think it turned out kinda cute. I know I''m complimenting myself here, something that I try not to do. But it is so funny to see this cake after over a year and the happy birthday with the smiley face, written in strained raspberry jam.
As it's been over a year, I do not remember much a lot of details about this cake, so this is going to be a very short post.
Moist Chocolate Genoise is one of my favorite chocolate cake. It's a chocolate cake that I've made most often (twice as black forest, once with whipped chocolate ganache, and this cake).
Too lazy to make raspberry sauce, I bought a jar of raspberry jam/preserve and strain the seeds. I don't remember that I was too lazy, but I know myself, so I know that's what I must have done LOL.
I see from the picture that the ganache it turned out smooth, which surprises me because if I had made it today it probably would have turned out grainy. This tells me that I must have had better patience back then. Have I grown more impatience over time? Something to ponder and work on I suppose :).
Though I don't remember much about making this cake, I remember my tasting impressions. The cake was good but it was a bit too rich for me (I might have used a higher cacao content chocolate or something). I remembered that I could only eat a small slice and ended up bringing the rest to the office. The raspberry taste is barely noticeable (should've made my own raspberry puree).