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|
8" Chocolate Sponge Cake |
1 |
Rhum Syrup |
2 ounces |
Buttercream |
8 ounces |
Fabrication Ganache |
5 ounces |
Chocolate Sprinkles |
2 ounces |
Chocolate Shavings |
1-1/2 ounces |
Powdered Sugar |
1 teaspoon |
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Slice the sponge cake into three equal layers. Place
the first layer on an 8" cake board or plate. |
Brush the first layer with 1/3 of the Syrup |
Using a spatula spread 4 ounces of the Buttercream
onto the layer. |
Press the center layer on and repeat steps #2 and
#3. Press on the top layer and use the remaining 1/3 of the syrup. |
Using 4 ounces of the fabrication ganache and a
spatula hide the top and sides of the cake. |
Working over a bowl of chocolate sprinkles - apply
them to the sides of the cake. |
Using a pastry bag and a small star tip, apply a
border, near the edge, with the remaining 1 ounce of fabrication ganache. |
Cover the top of the cake with chocolate shavings,
prepared from a bar of soft chocolate. |
Using a small sifter/strainer lightly dust the top
of the shavings with powdered sugar. |
Best prepared the day before and store covered in
the refrigerator. |
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