I love cakes with sharpe edges so I made a tutorial for you how to do this step by step. You can use any kind of buttercream or ganache like I did in the tutorial.
Before you can start with the cake you need to prepare the chocolate ganache for which I use the following ratios, depending on the type of chocolate:
dark chocolate* 2 : 1 cream
milk chocolate* 2.5 : 1 cream
white chocolate* 3 : 1 cream
Heat the cream on low heat, add the chocolate and wait until it melted. If it does not melt completely, heat the mixture further until it is homogeneous but do not overheat. Now the ganache has to cool down until it has a creamy consistency that will stick to your cake but also spreads well. It often let it cool overnight and heat it in the microwave when I need it (200W for 20s, whisk and repeat this process until the right consistency is reached). If the ganache has separated, beat it with a hand blender* until it is homogeneous again.
Befor you use the ganache for sure you need to bake the cake layers. You can use my chocolate sponge cake recipe. For getting the sharp edge you will use a cake board* so the best is to adjust the size of the layers already to the board. I used an adjustable cake ring mold* which is perfect for this technique.
After the cake cooled down, you can cut it out of the cake ring and slice it in layers. Please check now the size with the cake board. It should be about half a cm larger on both sides of the cake. If it's not, cut away some cake before you start filling and ganaching.
1. You will use the upside down method to create your sharp edge on the cake. For this you need a flat surface e.g. a round acrylic cake disc* or any other flat cake plate without handle. Put this onto a turntable and parchment paper on top. To not have the plate moving around while you ganache the cake I put a piece of sticky mat* between the turntable* and the cake plate. Now put a big batch of ganache onto the parchment paper. Spread it out about 3-5mm thick a little bit larger than the cake. Now you can start stacking and filling the cake.
2. After all layers are stacked you don't put ganache on top because that will be later on the bottom of the cake. Scrap the ganache around the cake away as good as possible and put a first layer of ganache around the cake as crumb coat. Now it's time to put your cake board on top of the cake. I normally use a little splash of ganache to "glue it on". The cake board should now stick out slightly (about half of a cm) on each side of the cake. Now you put the cake for about 10 minutes into your freezer to settle the crumb coat completely.
3. Take the cake out of the freezer and put the final finish of ganache on it. Put the ganache on the side walls of the cake and use a cake scraper* with a 90° edge to take off excess ganache till you get a complete flat surface. Make sure you hold the scraper completely straight. Lean the bottom on the cake plate and the top on the cake board. If it does not work out the first time you can always put again some ganache on and take it off again with the scraper. I love to use this metallic cake scraper* because it can be warmed up under warm water, which makes it easier to smooth the ganache. After you got the desired finish you freeze the cake again for 10min.
4. Use a sharp knife to take off the cake board. As next step you put a decorative cake board or the final cake plate on top of the cake. Now it's time to flip the cake. Put one hand on the cake and the other below the bottom plate and flip the cake around. As last step you take off the cake plate and carefully peal of the parchment paper to have a cake with sharp edge.
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