Triple Chocolat Cake Part 2

Directions

1. 1

   FINE COOKING APRIL/MAY 1994------------------------ TO ASSEMBLE: To make the cake easier to fill and glaze, place it on a 9-inch cardboard c

2. 2

   Slice the cake with a serrated knife into two even layers

3. 3

   Using a pastry brush, lightly moisten the bottom layer with half the syrup

4. 4

   With a wire whisk or the whip attachment on an electric mixer, whip the chilled filling just until stiff form

5. 5

   It's like whipping cream--if you don't whip long enough, it will be soft and flabby, but if you whip too long, the fat separates and the tex

6. 6

   Spread a third of the whipped ganache on the bottom cake layer, and cap it with the top cake layer

7. 7

   Brush the top of the cake with the remaining syrup

8. 8

   Spread the remaining filling over the top and sides of the cake, making the surface as smooth as possible