The batter has hot coffee, Lindt 70% dark chocolate and cocoa powder and the icing is an italian meringue buttercream with caramel sauce whipped in.
|The cakes just from the oven, the recipe asked for three 10in cakes but i used 8in cake pans instead|
|slowly adding the hot sugar syrup to the egg whites|
|I tried to make it look just like the picture, the sides are covered with cake crumbs that I pulsed in the food processor to make them fine. The crumbs are made from the extra pieces when leveling off the cakes|
|I used a wilton 1M tip to pipe these pretty rosettes on top of the cake. Click here for the recipe.|