I am making a small (9 in, 3 layer) cake for a birthday with a chocolate filling. I wanted to do a thin layer of ganache and then chocolate mousse. My question is: Should I layer the mousse on top of the ganache, or the other way around? I am thinking putting the ganache on the bottom will make it a little more structrually sound, but I'll be putting a few dowels in it regardless.
2/20/14 at 12:59pm