- Measure your batter: Making even layers of cake start with measuring your batter. For this recipe, that means about roughly 1 lb of batter per pan (for three pans).
- Stir the ganache with a spatula: Using a whisk can incorporate too much air leaving the ganache with air bubbles. Use a spatula to ensure you’re ganache stays smooth and bubble-free.
- Chill your cake: Cool cake is easier to cut and handle, so chilling your cake for a short while before use will make this process easier.
- Crumb coat: Spreading a thin layer of frosting around the sides and top of the cake, and then refrigerating it will lock in any crumbs and keep them from reaching the surface of your frosted cake.
- Air bubble-free frosting: If the frosting has a lot of air bubbles, reduce the speed on your stand mixer to low and beat for 3-5 minutes, or until smooth.
- The trick for smooth frosting: You’ll need a rotating cake stand and a bench scraper. Place the small end of the bench scraper on the cake stand, long end against the frosting and turn the table. Once excess frosting is removed, heat the scraper in hot water, wipe and drag around the outside of the cake.
- The trick to a perfect ganache drip: The first trick is getting the right consistency – You really want to let it cool until it resembles a thick fudge. The second is to use a piping bag so you can control the drip over the edge. Start by creating the drip and then add ganache to the top and smooth it out with an offset spatula.
- Storage: This cake will keep at room temperature, uncut, for 3-4 days. For best results, cover it with a plastic lid, bowl or place it in a cardboard box. This is easiest if you don’t add the cookies until you’re ready to serve.
- Storing cut cake: Once your cake is cut, you’ll want to protect the exposed cake area. The easiest way to do this is with a piece of plastic wrap or two.
Chocolate cake recipe adapted from Miette