pudding must be at the same temperature!!) until smooth and stir into the butter one tablespoon at a time. Spread the buttercream on the cake and let it set in a cool place for about 3 hours. Roughly chop the couverture and melt it in a bowl over a warm water bath. Add coconut oil and let cool slightly (approx. 15 minutes). Quickly spread the lukewarm (maximum) mixture onto the cake using a palette and, if necessary, let it set for a bit. Use a cake
comb/serrated dough card to draw wave-like stripes through the couverture. Refrigerate again for about 30 minutes until the chocolate icing is solid. Cut the cake into pieces with a knife dipped in hot water.
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