Layers of light chocolate cake, vanilla frosting and a dark chocolate ganache to top it off with decadence.
Chop the chocolate and let it melt on the stove together with the whipping cream and butter.
Keep stirring and once it is all melted together to a glossy chocolate cream, take it off the stove and let it cool in the fridge until ready to pour over cake.
If you want a warm ganache, just make it last and pour over cake warm.
By hand or with a mixer, mix together powdered sugar and softened butter.
Add vanill and milk.
Mix for about 5 minutes so it becomes very creamy and light.
Sift together the powdered sugar, cocoa powder and mix it in with the grounded almonds.
In a separate bowl, whisk the egg whites with a hint of salt till almost stiff.
Before it starts to form peaks, add 1 spoon of regular sugar.
Once its stiff, you fold it into the cocoa-almond mix.
Cut 2 pieces of rectangle parchment paper (about 4x8 inches) and make a tube to line the sides of your mini cake pans.
(You could also just grease them - but risk the chance of sticking)
Spread the batter between 2 cake pans about 3/4 full.
Bake the cake for about 20 minutes.
Test if it's done by sticking in a wodden tooth pick, and pulling it out clean.
Let cake cool down and remove the cake from the form.
Once cakes cool, cut them horizontally into 3 pieces.
Arranging mini cakes:
Start with a cake layer.
Spread vanilla frosting.
Add another cake layer.
Spread a second layer of vanilla frosting.
Add final cake layer.
Pour liberally with chocolate ganache.
Top with a final spoon of frosting (or if you have a frosting piper, you can pipe it on)
Finish with a cherry and some mint for extra color.