Chocolate Blackout Cake

More than two years have passed since my last post. Time sure does fly! Since then, I’ve launched a few different start-up projects, completed my undergraduate degree, and rode around on a Segway in fairly questionable settings.

Chocolate cake with chocolate-cream cheese frosting rolled in chocolate chips and drizzled with white chocolate.

I was confident even as recently as a couple of weeks ago that I wouldn’t share another recipe on IronWhisk. Other projects were taking up all of my time, and ending IronWhisk with precisely one hundred recipes was an appealing idea.

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Blackberry, Saffron, & Honey Entremet Cake

Last time I posted, I said I had some exciting news to share next Monday. That was in August. A lot has happened since then (including almost a year of school), and I’m excited to discuss the details here. I’m also sharing a recipe for an entremet mousse cake because everyone loves cake. Funny enough, this is actually the 100th recipe I’m posting on IronWhisk. Huzzah!

Blackberry, honey, and saffron entremet cake with sponge, honey simple syrup, blackberry coulis, honey mousse, saffron crème brûlée, and a white chocolate glaze.

If you follow me on Twitter, you may have noticed that I often tweet about an e-commerce store called Gastromio. Gastromio is a mini-online store that I opened back in August, which sells a collection of premium spices, extracts, and molecular gastronomy ingredients.

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La Fraise

Ladurée Patisserie’s La Fraise (French for simply Strawberry) caught my eye two weeks ago, when I was vacationing in London. After interrogating a sales associate with a barrage of questions, I learned that the interior of La Fraise consists of fluffy coconut sponge cake and house-made strawberry compote enrobed in a heavenly strawberry crème mousseline.

A homemade version of Paris’s Ladurée Patisserie’s La Fraise entremet cake, bursting with strawberry flavour!

The crème is then covered with strawberry-red dacquoise cake, studded with royal icing “seeds”, and impaled with a gum paste stem before being neatly arranged in rows in the Ladurée display case. Don’t be turned off by the cartoony, almost gimmicky appearance of this eye-catching entremet cake; La Fraise is incredibly tasty.

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