Chocolate and Pecan Gateau

This is an excellent chocolate cake for dessert or afternoon tea.

Ingredients make 14 slices

1 round chocolate sponge 28 cm (800g)

200 g finely chopped toasted pecan nuts

1000 g chocolate buttercream

200 g dark chocolate ganache

Dark chocolate shavings

14 pecan nuts

240 ml Frangelico

Method

Slice the chocolate sponge in three layers. Blend the chocolate buttercream and the toasted pecans evenly. Place the bottom layer chocolate sponge on a cake tray and sprinkle evenly with 80 ml Frangelico. Spread a layer of chocolate pecan buttercream and place the second sponge layer. Sprinkle with 80 ml Frangelico and spread another layer of buttercream Place the last chocolate sponge layer on top and sprinkle with 80 ml Frangelico. Spread the ganache on top and drizzle with some chopped toasted pecan nuts. Cover the side of the cake in chocolate buttercream and chocolate shavings. Allow cooling in the fridge before dividing and cutting the cake into 14 pieces. Decorate each slice with a chocolate buttercream rosette and a pecan nut.

Note: Try using hazelnuts instead of pecan nuts.