Picture this: Waking up and making a delicious crepe breakfast complete with homemade pastry cream, homemade chocolate sauce, and delicious berries. As you sit down to enjoy your tasty breakfast, you are whisked away to Paris, France.
You are enjoying the crisp morning, the spectacular views of the Eiffel Tower with rays of sunshine peaking through the design of the magnificent tower, and the taste of the most amazing crepes you have had in your life. Panic ensues and you are thrown back into reality when you remember you have guests coming over for dinner and you have not even thought about what you are going to make for dessert. EEEK! The most amazing morning turns into a panic filled day. Let's just take a breather here for a second! It's not the end of the world. At least, that's what I kept telling myself on that very day.
Sometimes the most amazing ideas are thought up when you are in a panic. This is exactly what happened with this cake. It really was just thrown together with no plans in place. I thought about what I already had on hand and how I could put it together to make a delicious dessert that didn't cost me any money. I had extra pastry cream, chocolate ganache, and frozen berries from breakfast; I had a chocolate round cake in the freezer that was just waiting for the perfect day to be used up; I had left over chocolate buttercream that needed to be used up as well. Just like that, lickety-split, this naked chocolate cake came together and we had dessert for our guests.
To make this cake, follow all of the recipes above. In the end you should have a Chocolate Cake, **Swiss Meringue Buttercream, ***Pastry Cream, and Chocolate Ganache.
**In order to get Chocolate Buttercream, add in 1/4 cup of your cooled chocolate ganache and mix it all together.
***I mixed the chocolate ganache with the pastry cream. Instead of mixing the pastry cream and ganache together when they were at room temperature, which would have created a smooth chocolate pastry cream, I mixed the pastry cream and ganache when they were both cold so when I mixed them together there were flex of chocolate throughout the pastry cream, kind of like cookies and cream.
ASSEMBLE THE CAKE
To assemble the cake, cut the cake into three layers. Place the first layer down on a 8" cake board. Spread simple syrup over the first cake layer followed by pastry cream and then berries. Add another cake layer, simple syrup, pastry cream, berries, and another cake layer. Using a 1M decorating tip, fill a pastry bag with buttercream and pipe 8 dollops of buttercream on the top of the cake. Add berries to the middle of the cake and then sprinkle powdered sugar over the top of the cake. You're guests will LOVE the taste of this cake and will be amazed when you tell them how you threw this cake together in a pinch and saved money by using what you had instead of going to the store.
As always, keep it creative and I'll see you in my next video!