I used this recipe for chocolate cake from Exclusively Food. This is an Australian blog and the recipes are usually no fail. The recipe says to cool the mix before adding eggs and flour for 15 minutes, but I left it for 30 minutes because it still seemed a bit too warm and scrambled eggs were not part of my plan!
I doubled the cake mix and the ganache mix. I had a request from my niece for raspberries. I was going to try to make a raspberry mousse and use it as a layer in the cake, but I'm still on training wheels in the fancy cake making/decorating department and thought it best to practice the mousse business, so that's on the to-do list. Between the two cakes is some ganache and a few fresh raspberries. I would probably use more raspberries in the middle next time, in summer as fresh raspberries are more than double the price in winter, but they were really good.
I will be making this chocolate cake again. It is easy to make and the ganache is a total winner. The raspberries were great because they cut through the richness of the cake. When slathered with some pouring cream it was pretty damn good. Thank goodness there is a calorie moratorium on birthday cakes!!
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