Comments on: Chocolate Raspberry Ganache Cake – 17 and Baking turns 17

By: Bárbara

Bárbara — Sat, 19 Jun 2010 18:25:12 +0000

Hi Elissa, I live in Brasil, and here we don’t have sour cream, do have some sugestion to me, for what can i replace it? I’m so excinting to make your cake, your blog is awesome, congratulations !

By: JB

JB — Sun, 23 May 2010 04:59:58 +0000

Just baked this for a birthday celebration. It was fantastic! Perhaps the best chocolate cake I’ve made. The ganache never totally set, so it was definitely not the neatest presentation. But the taste and texture of the cake were perfect. I made two 9″ layers, which worked just fine. I wonder if the previous baker who had a problem with the flavor used natural cocoa instead of dutched? I did that once, and the cake had a strong chemical flavor.

Thanks for this terrific recipe!

By: Rebecca

Rebecca — Sat, 15 May 2010 05:03:50 +0000

I just found your blog today – looking for a yummy recipe for a cake to my for my birthday (which isn’t until the end of June, but I wanted to plan ahead) and I am now a huge fan of yours! Your baking and photography skills are awesome. Keep it up!

By: bel

bel — Mon, 26 Apr 2010 08:11:53 +0000

the cake LOOKS really great, the sponge LOOKS tasty and moist, however, despite the fact that i am a well, practiced and reasonably successful baker, and having followed the recipe precisely, i found that there was a slightly strange taste in the sponge. In fact, one guinneapig who tasted it, tried to pinpoint that strange taste and came up with sardines, which, needless to say is not something that is generally sought after in your average chocolate cake. a little disappointed. i’m still on my quest for the perfect chocolate cake, one that would be in my repertoire for future chocolate cake requests.

By: Ayesha

Ayesha — Fri, 23 Apr 2010 13:49:23 +0000

Hi I tried this cake, with a chocoltae sourcream frosting, for my brothers birthday. And it turned out to be AMAZING !!! I wanna know if you have any idea about its weight in kilos or pounds. I also replaced raspberries with homemade strawberry jam and it worked pretty well. Loving your blog, keep it coming!!!

By: Elissa

Elissa — Wed, 21 Apr 2010 23:27:07 +0000

Hi Mandy, I don’t think you could get away with 20… even though this cake is pretty rich, I’d say it would feed at most 14. I also don’t think another layer would work since it already makes 3 tall layers. You could try doubling the recipe and baking in 9″x13″ pans? One 9″x13″ is two 8″ pans. :) let me know how it turns out!

By: Mandy

Mandy — Wed, 21 Apr 2010 19:28:19 +0000

Hey Elissa, this cake looks great! I’m just curious – how many people do you think it serves? I’m thinking of baking it for a graduation party that will have 20 to 25 people at it. Do you think it would work as is, or could I add an extra layer to it without it becoming to unstable? Thanks!

By: Miranda

Miranda — Fri, 16 Apr 2010 01:20:49 +0000

Woah, I came upon this looking for a chocolate raspberry ganache cake… for my birthday, which seems to be crazy close to yours, April 17th… and I live in Seattle. Blowing my mind. Thanks for the recipe!

By: Ella

Ella — Tue, 13 Apr 2010 03:13:57 +0000

I just made this cake as a time waster because it’ the school holidays in New Zealand. My brother and his friend almost passed out, they were so overwhelmed! Thanks for ANOTHER great recipe!

By: Elissa

Elissa — Sat, 13 Mar 2010 04:27:07 +0000

Monica H – Thanks for letting me know… this is so frustrating. I immediately recognized your photos as I went through her blog too. If it’s any consolation, she has such a small following, and honestly… Even if I hadn’t known she was lying, I’d be able to tell that the quality of those photos don’t make sense on her blog. They’re obviously not hers.

I don’t really have the effort to deal with her, so I’m just going to leave it alone :( Thanks for telling me and I hope it works out with you, since she clearly took way more than a couple photos.