I had a really hard time slicing the cakes. The video says slice it into three parts. *I really don't think that this is possible. I just sliced the cakes in half and still the pieces seemed thin. One half of the chocolate cake broke when I was picking it up. So, now I had 3 cakes left.
The layers were very fragile.
I watched this video. The crumb boss. She is like zing, zing, zing... boom, boom, boom and the cake is put together.
ok here goes...
These are the flavors that I chose... Golden Vanilla and Devil's food. I didn't realize there were so many flavors of vanilla cake. Take a look here.
Here is the first layer as you can see not bad. I ended up slicing the cake in half instead of 3rds. Maybe my cake was too flat to make 3 layers. I used 8-inch pans. Wondering if I used 7-inch pans if I would be able to make 3 layers.
Time to make the whipped cream frosting. 24 oz white whipped cream and 8 oz of chocolate whipped cream.
I used the tips that I had available at the house so the chocolate one was a bit smaller. Once all of the layers are assembled you can't tell that it looked like this :)
Then I added the next layer of cake opposite of the first layer. Clearly I had trouble with picking up the pieces and laying them down. Hence the pieced together layers.
Time to add the next filling layer. Vanilla whipped cream on the chocolate layer and chocolate whipped cream on the vanilla layer.
Just another angle.
Add the third layer of cake.
Frost the whole cake with the rest of the white whipped cream frosting.
I put it in the fridge while I worked on the decorations.
Bring 1/2 cup heavy cream to a boil.
Pour the hot cream over the dark chocolate and let it sit for a minute then stir until all the chocolate is melted let cool just for a bit.
Melt the chocolate melts in the microwave and put it in a piping bag and make the lines on the cake for the checkerboard design. This will hold the ganache in place. I tried to let some drip down the sides on purpose but now that I look at the pictures I think that it looks messy.
I used a spoon and put the ganache in every other square for the checkerboard effect.
Here is another angle.
Keep refrigerated until ready to serve. Slice the cake and wow your guests.
1 yellow or white cake mix
1 chocolate cake mix
32 oz heavy cream
3/4 cup sugar
1 Tablespoon + 1 teaspoon vanilla
2 Tablespoon cocoa powder
1/2 cup heavy cream
5oz dark chocolate
Some chocolate melting button chocolates for piping, melted
Make 1 white cake mix and 1 chocolate mix. Follow the package directions for 8 inch cakes. Of course you can always make some cakes from scratch.
Whip together 24 oz. heavy cream, 1/2 cup sugar and 1 tablespoon vanilla. Fill into pastry bag. Whip remaining heavy cream, sugar, vanilla and cocoa powder. Fill into pastry bag.
Put the dark chocolate into a small bowl. In a sauce pan bring heavy cream to a boil. Pour over chocolate and whisk until smooth. Let cool. Fill into pastry bag.
Cut the yellow cake and the chocolate cake into 3 layers each. *(see above)
Cut each cake into 3 concentric circles. (this is tricky)
Start with an outer ring of chocolate, then an a ring of yellow cake, then an inner ring of chocolate cake.
Pipe ring of whipped cream on the chocolate cake, and the chocolate whipped cream on the yellow cake.
Make the second layer of cake starting with an outer ring of yellow cake, then a ring of chocolate cake, then a center ring of yellow cake.
Again pipe a ring of whipped cream on the chocolate cake, and chocolate whipped cream on the yellow cake.
Make the third layer of cake the same as the first.
Frost the cake with whipped cream.
Using a pastry bag filled with melted button chocolate, draw a checkerboard pattern on top of the cake. Fill in every other square with ganache.
If you were able to cut the cake into 3 layers you will have left over cake that you can freeze for a later date.