Chocolate Cake Square

Process	Instructions
1. Prepare	Prepare the cake batter in a 9" x 9" square pan. Cool, then freeze for easier handling. Slice the cake in 4 inches wide strips using a tranche board as a guide. Slice these in two. Assemble onto tranche board to ease handling. Mix together 12 ounces of the Buttercream and 12 ounces of soft Ganache.
2. Assemble	Remove top layers and brush the bottom with 1/2 of the syrup. Using a spatula fill with the fabrication ganache. Press on the top (smooth) layer and brush with remaining syrup.
3. Hide	Apply a thin coating of fabrication ganache to hide the crumbs. Chill both cakes for 1 hour or more until very firm.
4. Slice	Carefully trim the ends of the cakes - squaring them up. Slice each of the cakes into eight 2" x 2" cubes. Chill if needed before next step.
4. Finish	Holding the cake between your thumb and forefinger - rotate the cake and apply a thin covering of fabrication ganache to the sides. Press the sides into the diced walnut. Return to a clean tray and chill.
5. Garnish	With a small star tip and pastry bag apply a border of fabrication ganache along the four edges of each cake. Chill to set. Fill the open areas with the melted liquid ganache. Chill until serving.
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