Layers of light chocolate cake, vanilla frosting and a dark chocolate ganache to top it off with decadence.
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Chop the chocolate and let it melt on the stove together with the whipping cream and butter.
Keep stirring and once it is all melted together to a glossy chocolate cream, take it off the stove and let it cool in the fridge until ready to pour over cake.
If you want a warm ganache, just make it last and pour over cake warm.
By hand or with a mixer, mix together powdered sugar and softened butter.
Add vanill and milk.
Mix for about 5 minutes so it becomes very creamy and light.
Sift together the powdered sugar, cocoa powder and mix it in with the grounded almonds.
In a separate bowl, whisk the egg whites with a hint of salt till almost stiff.
Before it starts to form peaks, add 1 spoon of regular sugar.
Once its stiff, you fold it into the cocoa-almond mix.
Cut 2 pieces of rectangle parchment paper (about 4x8 inches) and make a tube to line the sides of your mini cake pans.
(You could also just grease them - but risk the chance of sticking)
Spread the batter between 2 cake pans about 3/4 full.
Bake the cake for about 20 minutes.
Test if it's done by sticking in a wodden tooth pick, and pulling it out clean.
Let cake cool down and remove the cake from the form.
Once cakes cool, cut them horizontally into 3 pieces.
Arranging mini cakes:
Start with a cake layer.
Spread vanilla frosting.
Add another cake layer.
Spread a second layer of vanilla frosting.
Add final cake layer.
Pour liberally with chocolate ganache.
Top with a final spoon of frosting (or if you have a frosting piper, you can pipe it on)
Finish with a cherry and some mint for extra color.