Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @
Saturday, May 2, 2009
black magic cake with raspberry jam
so it was my nephew's 15th birthday ya''ll, so i baked a cake. it was a hershey's black magic cake filled with raspberry jam covered in dark chocolate ganache. it wasn't too shabby. it was very rich and decadent. i kept it cold in the icebox. i thought it tasted better cold. the cake, dense and moist. i would do again. the jam straight from the jar, seedless and thinned with a little water. i would do again. the icing, a thick and potent shell of chocolate. i don't know if i would do again. i had never made a ganache before, although super simple, whoa doggies, was it ever strong. i just used plain ole straight-from-the-yeller-bag semi-sweet chips, but next time it needs to be a better quality of chocolate. you can see in the pic that it didn't come out too smooth or shiney like i had hoped. now, refrigerating it might have played a part in that as well. i think it would be better if the ganache was whipped, making it light and fluffy. it was chocolate overkill. now, mind you, it didn't stop it from being devoured. my family worked its own magic and made it disappear.
oh, those little white flakes, cross contamination from the attending coconut cake.