Death by Chocolate Cakes by Marcel Desaulniers

Author:Marcel Desaulniers [Desaulniers, Marcel]
Language: eng
Format: azw3, epub
Publisher: William Morrow Cookbooks
Published: 2011-10-31T16:00:00+00:00

Begin Assembling the Cake

Transfer ¾ cup of the icing to a pastry bag fitted with a medium straight tip, and set it aside at room temperature until needed.

Remove the cake layers from the refrigerator. Use a cake spatula to spread ½ cup of icing evenly and smoothly over the top and to the edges of one of the inverted cake layers. Place a second cake layer, bottom facing up, onto the iced cake layer and gently press it into place. Spread ½ cup of icing evenly over the top and to the edges of the second cake layer; then top the icing with the third cake layer, bottom facing up, and gently press the cake into place. Spread the remaining icing evenly and smoothly on the top and sides of the cake. Refrigerate the cake for several hours, until the icing is firm to the touch, before making the ganache.

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