Place the cake on a platter. Cut wedges of the cake at the table, using a long, thin-bladed knife. The icing is sticky, so wipe the knife with a wet cloth every time you cut through the cake to avoid tracking crumbs into it.
Keep the cake at a cool room temperature, uncovered or under a cake dome. Cover and refrigerate leftovers, but bring them to room temperature before serving again.
Use a cocoa génoise layer instead of a plain one. You could also pour the glaze from the Triple Chocolate Cake,, over the buttercream surface of the cake if you chill it first as in the chocolate cake recipe—cutting into the cake to reveal the brightly colored buttercream would make quite an impression.
Omit the raspberry purée and raspberry liqueur and flavor the buttercream with
Omit the raspberry purée and raspberry liqueur and flavor the buttercream with 1 tablespoon vanilla extract. Use a chocolate génoise layer and flavor the syrup with
© 2008 Nick Malgieri. All rights reserved.