Chocolate Stacked Donut Cake

Directions

Chocolate Stacked Donut Cake

1. Line the sides of an 8” or 9” springform pan (removable sides) with parchment paper. Leave a lip of parchment about 2 inches over the top of the pan.
2. Place a 8 inch cake board in the base of springform pan.
3. Divide thawed whipped topping into 3 portions. Set aside.
4. Place a layer of Kinnikinnick Chocolate Dipped Donuts in base of pan (place 6 around edge and 1 in the centre of cake pan).
5. Cover with one portion of whipped topping. Smooth with a offset pallet knife.
6. Repeat for second and third layer finishing with whipped topping on the top layer (stagger donuts for each layer).
7. Place Chocolate Stacked Donut Cake in the freezer for 3 hours to set. 

Ganache Drip (make just before use, do not make ahead of time)

1. Heat cream over medium-low heat until it just comes to boil.
2. Remove from heat and pour hot cream over chopped chocolate.
   
3. Mix until chocolate is melted and mixture is smooth.
4. Cool slightly and place mixture in squeeze bottle or pipping bag.   

Decorate

1. Remove Chocolate Stacked Donut Cake from freezer. Let sit at room temperature for 10 minutes.
2. Remove outer ring of springform pan and base.
3. Place Chocolate Stacked Donut Cake on a serving tray (use the cake board to help move).
4. Place Chocolate Stacked Donut Cake in the refrigerator until Ganache Drip is ready to apply. 

Ganache Drip 

1. Prepare Ganache Drip. Let cool slightly in pot, then transfer to a squeeze bottle or piping bag.
2. Using side of a glass bowl, check to see if drip is cooled enough to drip slowly and stand up.
3. Once Ganache Drip is at desired consistency pull Chocolate Stacked Donut Cake from refrigerator.
4. Apply Ganache Drip using a squeeze bottle or piping bag in a continual motion. Start by applying Ganache Drip slightly in on cake top and continue creating a drip over the edge every couple of inches.
5. Once drip has set up slightly. Fill in top of cake with Ganache Drip, being careful not to go over edge of cake. Use a pallet knife to smooth top.
6. Work quickly as Ganache Drip will set up fast. 

Donut Decorations 

1. Cut remaining 3 Kinnikinnick Chocolate Dipped Donuts in half.
2. Brush or pipe remaining Ganache Drip on tops of donuts (to adhere sprinkles to).
3. Sprinkle with optional confetti sprinkles.
4. Place on top and side of cake for decorations (use Ganache Drip to help attach). 

Serving Suggestion

1. For easy cutting, freeze cake for 30 minutes prior to serving.
2. Use a sharp heated knife (run knife under hot water between slices and wipe clean). 

Yields 1 cake