| Slice the sponge cake into three equal layers. Place
the first layer on an 10" cake board or plate. |
| Brush the first layer with 1/3 of the Syrup. |
| Using a spatula spread half the Chocolate
Pastry Cream onto the layer. |
| Press the center layer on and repeat steps #2 and
#3 (using the balance of the chocolate pastry cream). Press on the
top layer and use the remaining 1/3 of the syrup. |
| Apply 2 ounces ofsoftened Ganache
to hide crumb on topand sides. |
| Using a pastry bag and a round (#10) tip, apply
five (5) lines of ganache. Start with a center line then
add two evenly spaced lines on each side of it. For the basket
weave design to work the total number of lines must be an odd number. |
| Blend in the Sour Cream to the remaining ganache, beat
until smoth with an electric beater. Apply the basket weave using a
special tip (#1D) and the whipped Ganache. If the
first row of weaving covers the first chocolate line the the second
row of weaving should skip that chocolate line, and so on. |
| Using a spatula, smooth the rough edges of basket weave
down onto the sides of the cake. Add more ganache if needed. |
| Working over a large bowel of chocolate sprinkles,
evenly apply to the side of the cake. |
| A whole batch of Ganache will be required for this
cake. It must be of a softened plastic consistancy, to blend with the
pastrycream, drawing the five dark lines, and whipping with the sour
cream for the basket weave application. |
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