Chocolate surprise (lemon) cake

Made this for E's birthday today. It turned out surprisingly well except for the glaze. I say surprisingly because I came up with this myself. Hee ;-)

So the layers are as follows: (from the base)

1. German chocolate cake (1cm) made from Rose's heavenly cake with 200g instead of 300g of sugar and 1 extra egg as the eggs I have are rather small

2. Chocolate praline layer (0.5cm) adapted from Pierre Herme using 50g dark chocolate, 200g nutella, 15g butter and 1 +1/3 cup feuilletine

3. Thin layer of chocolate mousse using 70% valrhona, cream, milk, 1 tbsp each of rum & Cointreau

4. Frozen lemon cream (0.5cm) courtesy of Pierre Herme

5. Thin layer of chocolate mousse

6. Cake 1cm

7. Remaining mouse 1cm

8. Chocolate lacquer glaze from RHC

Next time, I'll use valrhona 64% for the mousse instead or maybe try the mousse recipe from either Pierrre Herme or Hidemi Sugino.

Moist chocolate raspberry genoise

Finally got around making this. It turned out much heavier than expected.

The taste was moist and chocolatly with a hint of raspberry, somewhat similar to the sacher torte I made the last time since they are made of essentially the same elements. Will I make this again? Most likely not. I'll much rather make the sacher torte.

I

Classic genoise with strawberries and chocolate whipped cream

Made this over the weekend as I wanted to try out my new 6 inch cake pans. So I made the classic genoise batter for a 9 inch cake and divided into two 6 inch pans. The pans managed ffto fit into the tiny oven together. I was planning to make one cake at first but the two small cakes turned out taller than the usual 9 inch one. Hence, I ended but filling & frosting both cakes in the end, after slicing the cake into 3 layers each. It was filled with chocolate whipped cream and strawberries, covered with chocolate ganache. It turned out rather yummy actually.