Mount chocolate roll on girolle according to manufacturer's directions. Alternating between room temperature and refrigerator as needed to bring roll to correct temperature, rotate cutter over chocolate roll lightly, releasing ruffles in 3- to 4-in. pieces. Refrigerate ruffles until ready to arrange on frosted cake.
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Cut a 1-in. slice off the top of the cake; carefully set aside. Using a very sharp knife, carve…
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