Double Damage Oblivion chocolate cake Rose's Alpha Bakers
Monday, June 22, 2015 at 5:15PM 
Double Damage Oblivion chocolate cake 'The Baking Bible'
Join me on Facebook
Renowned chocolate cake lovers, the single dad with his eight year old autistic son picked up the Double Damage Oblivion cake that I baked from Rose Levy Beranbaum's 'The Baking Bible' today ... I just got the review back "You've got a good cake here".
The guys review contradicts my opinion of the cake and once again illustrates different people have different likes and dislikes and it all comes down to personal preference and knowing your audience.
Today's bake calls for baking two different cakes, starting with the Chocolate Oblivion by first melting chocolate and butter together over a pot of hot water.
Then with a long handled whisk, eggs were beaten over a pan of simmering until warm, before being beaten in a mixer until light and billowy.
The whipped eggs are folded into the chocolate mixture.
The tin was a springform, greased a third of the way up and base lined with baking paper.
The sides and base of tin were double wrapped in aluminum foil and the cake baked in a water bath until set but still wobbly in the centre. Then the cake was covered and popped in the refrigerator overnight.
Cake two is the Deep Chocolate Passion. You can tell we are up to the second part of a recipe because I forgot to take photos :P
A cake tin with greased bottom only, is then lined with baking paper. Cocoa and boiling water is beaten until smooth the cooled. Oil and eggs are added to the cooled mixture and beaten until smooth and shiny. Flour is added an resulting batter spread evenly into the tin and baked.
Oh my... this next part made me nervous, after running a flat knife around the edge of the hot baked cake you have to turn out the hot cake!! Yep, nervous for no reason the cake came out easily and it was time to peel the away the baking paper and reverse cake so the top is ummm, on the "top".
Dang, don't take photos of the paper liner when your hot cake is the wrong way around on the rack... you will get this effect "a cross hatch cake". 
There is ganache; yes you make ganache and spread it on your chocolate oblivion, which is topped with the bottom layer of deep chocolate passion cake... then reversed... more ganache on the now top of oblivion and then the final layer of cake is laid on top.
Now you will see your chocolate oblivion layer needs trimming to be the same size as your cake... once you have trimmed, a hot knife is run around cake until you have a smooth and shiny finish. 
Sprinkle sifted cocoa powder and eat!
Here is the inside texture of cake, all the layers look super moist but what I found was it ate "dry", after a mouthful you felt like you needed a drink, second mouthful more drink, third mouthful maybe I'll just drink my coffee. The chocolate oblivion layer tasted like a ganache truffle but doesn't have the melt in mouth truffle feel.
Would I bake again? Not sure, there is other Rose's chocolate cakes I like more.
Would I change anything? There was an option to use jam rather than ganache to join the layers but either way if I baked again I would have preferred the cake to be syruped. A coffee liqueur syrup, or orange or perhaps chambord would have been nice. A thin water gel or berry gel layer would be good too.
How it works... now I've joined the fabulous existing alpha bakers, once a week I will post about what I have baked from Rose Levy Beranbaum's 'The Baking Bible'. This won't include the recipe due to copyright and publisher restrictions however, I will be posting how it went and photos of making/baking the gorgeous baked goods.
Happy Baking :)
Award winning author Rose Levy Beranbaum's The Baking Bible
You might also be interested in Baci chocolate Ice-cream recipe
Reader Comments (4)
Your photo of your cake is so gorgeous..so professional looking! I also feel the same way.. like i need to drink some milk to go with it - like dry and difficult to swallow it down. I didn't notice the oblivion didn't had melt in mouth effect..as compared to ganache..i only find it way too rich.
Thank you Faithy :) Same didn't look dry but was dry when eating it. My friend and his son loved it and have eaten nearly half of it in one afternoon!! Little Stuart wasn't sure about "cocoa powder" so they brushed it off :)
I wounder why your cake came dry? what cocoa powder did you used? any way your cake came out looking really good i am sorry you didn't like much the end result.
Orin I used Valhrona cocoa in cake batter… however I'm not using the right flour, we don't have bleached flour in Australia…… from what Rose says it gives a lighter result. Dry probably isn't the right "word" because the cake is moist but it's the only way I could think to describe the "you need a drink" with each bite… it was the non dry cake that ate dry. Might be I'm just used to "wetter styles of cake"? The friend that got the cake didn't know what I was talking about and have eaten most of it now. Could also be what Faithy said… a "rich" cake. Ahhh I'll stop typing now… I'm confusing myself so I'm sure anyone reading this will be "What?" ha ha.