[Image description: a partially eaten slice of cake on a blue plate with a fork. The cake has three layers, the bottom is a brownie, the middle is a chocolate chip cookie, and the top is vanilla cake. There’s white chocolate frosting between the layers, chocolate frosting on the outside, and chocolate ganache on top.]
The full cake pre-slicing. Easier to do a “rustic” frosting and say it’s a deliberate effect rather than attempt and fail at a smooth finish! 😅
It was kept in the fridge before serving, does anyone know if a way to keep the ganache from going matte? Or is that just an inevitable consequence of the cold?
[Image description: the full cake, with textured chocolate frosting, and chocolate ganache on top with “30” stenciled in cocoa powder.]
I wish I had an answer for you, but I hate working with chocolate. So messy. But that looks tasty.