hector’s take on ROSE’S heavenly CAKES: Moist Chocolate Raspberry Genoise (page 187) will use Koloa Dark Rum instead of Chambord through the composition.
1- the chocolate cake is baked with chocolate from Original Hawaiian Chocolate Factory. then moistened with cocoa syrup infused with Koloa Dark Rum and with drops of french coconut arome from my favorite specialty store: La Cuisine.
2- the frosting is a ganache infused with Koloa Dark Rum and passion fruit jelly from my friend chef Patti Kimball. then further enhanced with french passion fruit arome from my favorite specialty store: La Cuisine.
3- the topping will be fresh mango.