I diverged from the recipe slightly by adding more chocolate in the form of a ganache spread liberally over the top of the cake (I used chocolate with 70% cocoa solids, so there was no worry that the ganache would make it sickly sweet). I did take Slater's advice, however, and serve it with soured cream and poppy seeds. Delicious!
The recipe is also available online if you want to try it yourself. (Don't be misled by the photograph: for some reason they have printed a photograph of Slater's Beetroot Seed Cake from the same book, but the recipe is for the chocolate cake.)
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