Serves 1
Directions
- 1Place the first layer of chocolate cake on a cake stand.
- 2Apply a layer of Swiss meringue buttercream on top of the cake.
- 3Smooth the buttercream using an offset spatula.
- 4Pipe a border of buttercream around the edge of the first cake layer to create a dam for the filling.
- 5Fill the piped border with caramel.
- 6Smooth the caramel using an offset spatula.
- 7Place the second layer of chocolate cake on top of the caramel filling.
- 8Apply a thin crumb coat of Swiss meringue buttercream to the sides of the cake.
- 9Smooth the crumb coat using an offset spatula.
- 10Apply another layer of Swiss meringue buttercream to the sides of the cake.
- 11Smooth the buttercream on the sides of the cake with an offset spatula.
- 12Apply Swiss meringue buttercream to the top of the cake.
- 13Smooth the top of the cake with an offset spatula until it is even.
- 14Pipe a decorative border around the base of the cake.
- 15Pipe a decorative border on the top edge of the cake.
- 16Add black ribbons as decoration, tying them into bows on the sides and top of the cake.
Ingredients
- chocolate cake
- swiss meringue buttercream
- caramel
Equipment
offset spatulapiping bagpiping nozzle
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