Take the other half of the sponge cake and soak the cut side with the remainder of the soaking mixture. Spread the remainder of the Russian Buttercream (not the one that we will use for the outside).
Place this cake layer, frosted side towards the cherries and press with your hand to adhere. Refrigerate for at least one hour before proceeding.
Run a knife on the inside of the ring to loosen it from the cake. Cover the cake in the 1.5 cups of buttercream that we reserved in the beginning, trying to smooth the outside as much as possible.
Make & Pour the ganache
Pour 3 tablespoons of hot heavy cream over 3 tablespoons of chocolate chips or chopped chocolate. Let sit for 2 minutes. Stir until smooth. Allow cooling until it is a pourable consistency…..
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