Ganache

Sieve dry ingredients together. Melt the butter and beer together. Stir in the dry ingredients. Add the eggs. Mix together. Pour into sponge tins. Bake at 180°c for 10 min until the sponge springs back when pressed lightly.

Whisk the egg whites and 1st amount of sugar together in a kitchen aid. Place the second amount of sugar into a sauce pan with the water and cook to 118ᵒc and then pour onto the whisking egg white. Whisk until cool. Soften the butter and then add into the meringue when it is cold. Melt the chocolate and add in to the butter cream. Flavour as needed- you could add an alcohol, flavoured oil or compound flavouring to the buttercream.

Cool the ganache to 30ᵒc. Then whisk to aerate the ganache to a piping consistency. With a piping bag and star nozzle decorate the cake.

Cool the ganache to 30ᵒc. Then whisk to aerate the ganache to a piping consistency. With a piping bag and star nozzle decorate the cake.

Layer up 3 layers of sponge with the chocolate buttercream. Coat the cake with a thin layer of buttercream and then refrigerate or freeze until needed. Place the cake on to a wire rack. Glaze with the ganache. Place onto a cake card. Whip the ganache and then pipe around the edge of the cake.