Small Chocolate Rhum 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 Buttercream onto the layer.
4. Repeat	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.
5. Hide	Using 4 ounces of the fabrication ganache and a spatula hide the top and sides of the cake.
6. Apply	Working over a bowl of chocolate sprinkles - apply them to the sides of the cake.
7. Apply	Using a pastry bag and a small star tip, apply a border, near the edge, with the remaining 1 ounce of fabrication ganache.
8. Cover	Cover the top of the cake with chocolate shavings, prepared from a bar of soft chocolate.
9. Dust	Using a small sifter/strainer lightly dust the top of the shavings with powdered sugar.
Additional Comments:	Best prepared the day before and store covered in the refrigerator.

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