The weather was great. The sun was shining. The breeze was subtle & almost omni-present. And the bugs... well the bugs were hard at work. I've got 6 humongous bites on my neck to show for it and they are each as big as a peanut!!!
Nonetheless, the bugs didn't stop the pizzas from tasting delicious. Right out of the oven, "ooh" "aah" hot on your fingers but you still don't want to stop grabbing.
We finished off everything with a birthday cake that I made for him: Chocolate cake with chocolate & fresh raspberry ganache.
(adapted from Kraft's Best Ever Chocolate Cake)
- 1-3/4 cups each: flour and sugar
- 1-1/4 tsp. baking soda
- 1/2 tsp. MAGIC Baking Powder
- 2/3 cup butter, softened
- 4 square BAKER'S Unsweetened Chocolate, melted, cooled
- 1-1/4 cups brewed coffee
- 3 eggs
Heat oven to 350°F. Line bottom of two 9-inch round cake pans with parchment paper. In a large bowl, beat all ingredients except the eggs with electric or hand held mixer on medium speed 2 min. Add the eggs and beat an additional 2 minutes. Pour into pans and bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool cake layers in pans 10 minute, then remove from pans to wire racks. Cool completely, about 1 hour or so.
- 300 gr. dark chocolate pellets 65%
- 300 ml. whipping cream 30%
- one 6oz box of raspberries, washed and dried with paper towels.
Stir chocolate & cream mixture until well blended. Let cool a few minutes.
Scoop out about 1/4 of the ganache in a smaller bowl. Choose 16 best looking raspberries ans set aside, mash the rest into the small bowl of ganache. Sandwich this between the cake layers.
Crumb coat the cake with some ganache, place in the fridge to harden up, then take cake out and pour the rest of the ganache over the cake. Let drip over the sides and decorate with the pretty raspberries.