Triple Chocolat Cake Part 2

------------------------FINE COOKING APRIL/MAY 1994------------------------ TO ASSEMBLE: To make the cake easier to fill and glaze, place it on a 9-inch cardboard circle. Slice the cake with a serrated knife into two

even layers. Using a pastry brush, lightly moisten the bottom layer with half the syrup. With a wire whisk or the whip attachment on an electric mixer, whip the chilled filling just until stiff form. It`s like whipping cream--if you don`t whip long enough, it will be soft and flabby, but if you whip too long, the fat separates and the texture gets grainy. Spread a third of the whipped ganache on the bottom cake layer, and cap it with the top cake layer. Brush the top of the cake with the remaining syrup. Spread the remaining filling over the top and sides of the cake, making the surface as smooth as possible. Chill the cake in the refrigertor for at least an hour before glazing. GLAZING: Check the consistency of the glaze by pouring a little over your fingernail. If you can see the outline of your nail through the glaze, the consistency is right. If you can`t, you`ll need to thin the glaze by heating it over a saucepan of gently simmering water. Place the cake on a wire rack set on a baking sheet with rims. The glaze will set quickly once it touches the chilled cake, and so you don`t have much time to fuss with it. Pour the glaze on the center of the cake, and let it run down the sides. If any gaps remain on the sides, quickly scrape up some glaze from the baking sheet and cover them. Once the cake is co

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