- Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
- Frost: Once cooled, frost with your favorite dark chocolate ganache, whipped cream, or a light cocoa buttercream. For a more dramatic finish, sprinkle with edible gold dust or decorate with chocolate curls.
✨ Optional Ganache Topping:
- 1 cup (240 ml) heavy cream
- 8 oz (225 g) semi-sweet or dark chocolate, chopped
Heat cream until simmering, pour over chocolate, let sit 2 minutes, then stir until glossy. Cool slightly and pour over the cake.
Tips:
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