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Vosges Black Pearl Layer Cake

Having loved the Vosges Black Pearl Chocolate Bar, I was thrilled to find a recipe for a cake with the same ingredients on Epicurious. The recipe came from Katrina Markoff, founder of Vosges and had appeared in the January 2005 Bon Apétit magazine.

Now I'm off to find wasabi powder. Hopefully, I can get it at the local Wegman's.

Update: I got sidetracked into making another cake. However, check out "In My Kitchen's" description of making this cake.

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