Celebration Cake

Name: Celebration Cake
Yield: Serves 24–30
Cuisine: American
Ingredients: 9-inch round Hot Milk Sponge Cake, baked and cooled; About ½ cup rum or brandy; Chocolate Modeling Dough, made with white chocolate; 1–2 teaspoons unsweetened cocoa powder; Small batch Chocolate Buttercream, made with white chocolate; Chocolate Ganache; Chocolate Soufflé Pastry, baked in 3 thin 9-inch round layers

Preparation info

Serves
24–30

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

I often substitute Coffee Buttercream for white chocolate in this cake, and I use an orange liqueur like Curaçao or Grand Marnier instead of rum or brandy. I then finish the cake with dark chocolate ribbons and a dark rose instead of white.

Ingredients

9-inch round Hot Milk Sponge Cake, baked and cooled
About ½ cup rum or brandy
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Americas
United States
Cake
Dessert
Vegetarian

Method

To Assemble the Cake: Run a knife around the Hot Milk Sponge Cake to release it from pan. Turn it out onto a cookie sheet. Turn cake right side up. Use a long serrated knife to cut it, horizontally, into 3 even layers. Carefully set the top 2 layers aside.
Using a pastry brush, lightly moisten bottom layer with rum. Remove cold Chocolate Ganache from ref