It's Friday and so it time to see what's come out of our kitchens. From appetizers to desserts, good food abounds at Foodie Friday hosted by Designs by Gollum.
At Linderhof, it's chocolate cake. A favorite cake, Chocolate Ganache Cake from the Barefoot Contessa. Part Deux because I posted about it before. It was Valentine's dessert.
But it's spring and although it was the same recipe, I decided to make one small change . . . .
White chocolate for the frosting instead of chocolate chocolate. (Note: chips contain binders which is why it calls for bar chocolate. I used chips and I did have a problem with the ganache frosting (as you can see by the picture).
And since it is spring, what better to decorate than violas from the garden. I love the purple, violet and white flowers against the white chocolate frosting.
The top looked nice and the flowers added a nice touch. I did cut the cake in the kitchen and just brought out pieces.
The cake went well with raspberry tea and . . . there was enough that Husband Jim and I had a piece for dessert that evening.
For the recipe, see Chocolate Ganache Cake (Part One). It truly is a simple recipe and goes together almost as quickly as a cake mix. The chocolate comes from the whole can of Hershey's syrup. And I like the fact that it only makes one layer -- sometimes that amount of cake is just perfect!