Devil’s Food Cake

I hate baking layer cakes. I am absolutely terrible at making them because I can’t frost a cake to save my life. That’s why I usually make entremets. With a pastry ring, you don’t need frosting skills. All you need are pouring skills, and I’ve got those.

Sinful dark chocolate devil's food cake with raspberries. Click for the AMAZING recipe!

There are so many pretty layer cakes all over the web, and whenever I see one it makes me sad. I just don’t get how the frosting on cakes can be so smooth when mine turn out positively awful. I’ve read countless tutorials and made lots of layer cakes over the years, but I’m never happy with how they are. Flavour wise, they’re great. The cake and the frosting are almost always delicious. The appearance? Well, that’s another story.

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Chocolate and Matcha Entremet

The matcha green tea macarons that I shared last week were delightful by themselves, but I really wanted to incorporate them some way into an entremet cake.

Chocolate and matcha entremet with a chewy dark chocolate brownie layer, vanilla crémeux, chocolate joconde cake, a thin layer of matcha mousse, chocolate mirror glaze, and a matcha macaron. Click for the recipe!

That’s where this chocolate and matcha green tea entremet with a chewy dark chocolate brownie layer, vanilla crémeux, chocolate joconde cake, a thin layer of matcha mousse, glaçage au chocolat, and, of course, a matcha macaron comes in.

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