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.