The first was a chocolate cake with mint filling and ganache frosting. I wanted to make it for my nephew, Aaron, who thought my chocolate mint brownies were the "best he's ever had!" He said this cake could be his birthday cake this year.
We wanted to play around with the ganache again, so for our next cake we got a bit fancier. We were going to just do chocolate cake, raspberry jam filling, and ganache frosting.
Instead, for the filling I put layers of rasberry jam, ganache, whipped cream, then whole raspberries.
The outside of the cake was inspired by Jenna Bush's wedding cake. I put a thin layer of ganache on, then stripes of thicker ganache. For the top we poured the ganache over the cake so it would drip over the stripes.
It was wonderful and tasted like something from a bakery. It was an expensive cake, but a keeper for sure!
You aren't really supposed to refrigerate ganache - it doesn't look as pretty and it gets harder, but this cake had to stay in the refrigerator due to the whipped cream. I think next time we would wait to pour the top ganache on until about 30 minutes before serving, then it would stay shiney and gooey.