I won this cake at a church auction and HAD to get the recipe. Rosie said it was four recipes that she combines into this masterpiece.
I don't have step by step instructions for the construction, but it looks like she bakes two 8 inch round cakes, cut them in half horizontally to create the four layers you see in the tiny pictures below the instructions. Mousse for the filling. Frosted with the merengue frosting. Covered in ganache drizzle and then piped on the details with more merengue frosting and added the chocolate decorations. The chocolate pieces and curls are Lindt brand milk chocolate.
Let's Get Started!
Rosie's instructions and Links:
NOTE: shortly after you start adding butter you might look at it and be sure you've ruined it, because it looks curdled or "broken". Keep adding butter, and keep beating. It comes together.
Ganache:
Equal parts heavy cream and chocolate (baking chocolate, or high qualify choc chips).
Heat them together over a double boiler.
Once warm, stir till its fully melted and smooth. I think I used 4 oz of each.
You can add 1-2 Tbsp powdered sugar if it needs sweetening.
Let it cool before pouring, so it doesn't melt the frosting, but not too much, because it'll go solid (but then you can scoop it for truffles). Room temperature-ish, but still thin enough to pour. If its a little thick, you can pour directly on the edge, and spread it as needed. :)
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