I want to make a layered chocolate cake and use milk chocolate ganache and strawberry jam as a filling and Swiss meringue bc for frosting. Can this recipe be used as a barrier to hold the jam or should I use Swiss bc for that and fill with ganache and jam? Thank you!
Oh yum. Thank you for sharing ❤
My pleasure 😊
I want to make a layered chocolate cake and use milk chocolate ganache and strawberry jam as a filling and Swiss meringue bc for frosting. Can this recipe be used as a barrier to hold the jam or should I use Swiss bc for that and fill with ganache and jam? Thank you!