[an error occurred while processing this directive]
[an error occurred while processing this directive]
[an error occurred while processing this directive]
|
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 |
[an error occurred while processing this directive]
[an error occurred while processing this directive]
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. |
[an error occurred while processing this directive]