Chocolate designs and cake assembly

Yield: 4 servings

Measure Ingredient
1 cup Simple syrup
Kirsch
1 pounds Chocolate, chopped
Chocolate Genoise cake
(previous recipe)
Chocolate Buttercream
Frosting (previous recipe)

Combine syrup and Kirsch, to taste, for moistening cake.

In a bowl set over a saucepan of hot but not boiling water, melt chocolate, stirring frequently. Set aside to cool and thicken to a pourable consistency. Fill a pastry bag fitted with smallest tip with chocolate. Pipe out neat small designs onto waxed paper; let solidify at room temperature.

To assemble cake: slice fully-cooled cake in half horizontally. Using a pastry brush generously brush both layers with flavored syrup.

Place bottom layer on a cake stand and spread with a nice even layer of buttercream. Cover with top layer. Using a palette knife spread a nice, even layer of buttercream on top of cake and then ice sides; try to make as smooth a surface as you can. Decorate top with chocolate designs.

Yield: 8 to 10 servings

ESSENCE OF EMERIL SHOW #EE95

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