This is the cake that I made for my sister-in-law’s birthday, which happens to fall on Christmas Day. It is a version of the Triple Chocolate Cake. The cake part itself is the genoise from the chocolate bull’s eye cakes, baked in two 9 x 2 inch pans. ( I doubled the recipe for each 9 x 2 pan) I then syruped them with frangelico infused simple syrup. ( I used the syrup recipe for the chocolate bull’s eye cake’s and quadrupled it - so I sprinkled each side of the two cakes with 1/2 cup of syrup ) The filling is a hazelnut butter whipped ganache ( I used the peanut butter whipped ganache recipe and just replaced the peanut butter with hazelnut butter ) The icing was the dark chocolate ganache.
I had great sucess with the chocolate praline sheets, except I couldn’t get them to bend nicely over the cake. I did try, and use my hair dryer to soften the sheets once they were on the cake but they melted. They still looked really nice wrapped around the cake.
My husband was so mesmerized with the caramel sheets. He didn’t believe me that I had to cook the sugar to 370 degrees until he saw it on the thermometer.
Overall, the cake tasted like a ferrero roche. Very yummy. I could definitely taste the alcohol in it, which I didn’t really like, but everyone else thought it was great. The cake sat for only 24 hours before we sliced it. I am wondering if it sat one more day, if the alcohol taste would have disappeared