This simple cake is an easy way to greet a holiday. This large chocolate cake is filled with chocolate cream and covered with a pure ganache top. Birthdays, anniversaries or holidays this cake is my all time favorite.
| Choc Holiday Cake |
|
Ingredients Required: Choc Holiday Cake
Preparation Instructions: Choc Holiday Cake
With a long serrated knife slice the cake twice
to get three layers. (The top crown is the bottom layer and the
bottom flat layer is the top). |
| Moisten the first layer with 1/3 of the Rhum Syrup. |
| Spread 1/2 of the Chocolate Pastry Cream across the
layer. |
Press on the center slice and repeat step #2 and
#3. Press on top layer firmly and moisten with the remaining syrup. |
With a stainless steel spatula hide the crumbs with
a thin layer of the soft Ganache, then chill. |
| Heat the ganache in a Bain Marie until
very liquid. Pour the remaining Ganache and
spread evenly to cover the top entirely. |
| Working over a bowl of chocolate sprinkles
press them onto the side to finish the cake. |
| Apply any seasonal Holiday garnish to decorate the
top. |
| You will find the detailed guide to make the French
Chátaigne in the Photo Album. |
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Holiday Cakes (15)
