This combination of chocolate cake, chocolate filling, and chocolate glaze is a classic. And the best thing about it is that you can assemble it over a period of several days, or even bake and freeze the cake layers several weeks in advance. The cake is filled and glazed with two different forms of ganache, a chocolate cream made principally from chocolate and heavy cream. The ganache used for filling the cake and spreading over the outside contains more chocolate than the glaze. The former has to be able to hold its shape to fill and cover the cake, while the latter has to be liquid so it can be poured over the cake. This is a cake for a milestone birthday or other very special occasion. By the way, if you don’t want to use alcohol to flavor the sugar syrup, use
Remove the cake from the rack to 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. Attempting to cover the cake with plastic wrap or foil will mar the glaze.
Spread 3 tablespoons of seedless raspberry preserves or orange marmalade on each of the interior layers of the cake before spreading on the ganache. (It won’t seem like enough, but adding too much preserves or marmalade to the cake will make it overly sweet.) Flavor the syrup with a similar flavored liqueur.
© 2008 Nick Malgieri. All rights reserved.