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| |
| 10" Chocolate Sponge
Cake |
1 |
| Triple Sec Syrup |
3 ounces |
| Fabrication Ganache |
14 ounces |
| Sweet Orange Marmalade |
10 ounces |
| Chocolate Sprinkles |
2 ounces |
| Cocoa Powder (Untreated) |
1/4 ounce |
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| Slice the sponge cake into three equal layers. Place
the first layer on a 10" cake board or plate. |
| Brush the first layer with 1/3 of the Syrup |
| Using a spatula spread 7 ounces of the Ganache onto
the layer |
| 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. |
| With a spatula, evenly apply 4-1/2 ounces of the
ganache to the top and around the side of the cake. |
| Place a round (#10) tip in a pastry bag and fill with fabrication ganache. Draw six straight lines on top of the cake. Three lines on each side. (Uses about 2 ounce of fabrication ganache.)
|
| Use your spatula to smooth the edges of ganache
down onto the sides of the cake. |
| Working over a tray of chocolate sprinkles, evenly
apply them to the side of the cake. |
| 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. |
| 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. |
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