I am planning to use a dark ganache filling and frosting for a party cake. Should I use a butter cake base or a genoise base?
Would it work well with a yellow cake or with a deep intense chocolate cake?
The reason I ask is that recently I made a chocolate mousse cake on a yelllow cake base and it seemed to be lacking the punch that I get from a chocolate- chocolate mousse cake. Any feedback would be greatly appreciated.
Thanks
