---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 1 Cake
 ------------------------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
   completely covered, pick up the cake, including the backing sheet and rack,
   and gently tap it on the counter to dislodge any air bubbles. Immediately
   pop any remaining bubbles with a pin. Don't try to smooth out the glaze at
   this point--you'll only mar it. Chill the cake in the refrigerator until
   you're ready to serve it.