Small Choc-Orange Cake

Process	Instructions
1. Slice	Slice the sponge cake into three equal layers. Place the first layer on an 8" cake board or plate.
2. Brush	Brush the first layer with 1/3 of the Syrup
3. Spread	Using a spatula spread 4 ounces of the Ganache onto the layer
4. Repeat	Press the center layer on and repeat steps #2 and #3 (using the marmalade to fill the second layer). Press on the top layer and use the remaining 1/3 of the syrup.
5. Hide	With a spatula, evenly apply 3-1/2 ounces of the ganache to the top and around the side of the cake.
6. Apply	Place a round (#10) tip in a pastry bag and fill with fabrication ganache. Draw four straight lines on top of the cake. Two lines on each side. (Uses about 1 ounce of fabrication ganache.)
7. Smooth	Use your spatula to smooth the edges of ganache down onto the sides of the cake.
8. Apply	Working over a tray of chocolate sprinkles, evenly apply them to the side of the cake.
9. Finish	Place a tablespoon of cocoa powder into a fine mesh sifter/strainer and tap lightly on the edge to apply a thin even coating of cocoa to the entire top surface of the cake. Work over a piece of waxed paper to help you return the excess cocoa back into the can.
Additional Comments:	I used Natural unprocessed cocoa because of its fine rich flavor. Grocery store cocoa will have a bitter taste. Measure the marmalade into a bowl and stir slightly to soften, before spreading, this will prevent tearing the cake.

Divider