Cut the cake around the pan. Turn over the work surface; Peel off the paper. Utilize a long cogged knife, slice cake in half horizontal . Put in half, cut up, on a plate. Sprinkle the radius (about 3 1/2 tablespoons). Utilize electric mixer, whisking cold chocolate filling until thicken also lighter in color, in less than one minute. Spread the filling evenly over the cake layer, aligning the sides of the cake (the filling will be about 1 inch thick). Put the remaining syrup on the cut side of the second cake layer. Layer the syrup face down, over the filling; Click to commit. Reheat the top layer over low heat only until it is removable. Cast icing on center of cake. Using a small spatula, spread the topping over the edges, being careful to prevent it from spilling. Cool the cake for up to 1 day, loosely covering with foil or a cake pop for 2 hours.
Cutting cake to 16 squares also serving .
Enjoy!
