• This specail occasion cake is a labor of love, but I promise you, it's worth the effort! The recipe makes a lot of filling. If you make a smaller cake round (such as 6" rounds) reduce the filling amounts by half.

Baking the Cake

• Bake the cake according to the package or homemade recipe instructions.
• You will need a total of 4 cake layers. Bake two 6 to 10" cake rounds.
• Once the cake is completely cooled, cut each cake round into two layers. This makes a total of four layers of cake.
• If baking in advance, wrap each layer in plastic wrap to keep the cake from drying out. Cake can be frozen before assembling if you choose.

Sweet Buttercream Frosting

• Cream the softened butter in a stand mixer, or with hand mixer.
• Sift the powdered sugar into the creamed butter. Sifting is important to ensure there are no clumps in your frosting. If you don't have a sifter, a mesh strainer works well. Begin mixing the frosting.
• Add the half and half one tablespoon at a time until you reach the desired consitency. This should be a heavy frosting.
• Add vanilla extract and mix throughout.

Fruit Layer

• Measure your favorite jam into a small bowl.
• Add almond extract and mix well.

Chocolate Whipped Cream

• Add the heavy whipping cream, chocolate syrup and vanilla extract to the bowl of a stand mixer.
• Mix until soft peaks form.
• Cover and refrigerate until ready to assemble.

Whipped Cream Frosting

• Add the heavy whipping cream, sugar and vanilla extract to the bowl of a stand mixer.
• Mix until soft peaks form.
• Cover and refrigerate until ready to assemble.

Assembling the Cake

• Prepare a cake platter. Use narrow pieces of parchment paper cut into strips. Place them around the edges of the platter that will tuck just underneath the cake. This will keep the platter clean during the assembly process.
• Place the first cake layer on the center of your cake platter.
• Fill a pastry bag with the sweet buttercream frosting. Note: You can spread the buttercream frosting without using a pastry bag, however it's a thick frosting that does not spread well. If you don't have a pastry bag, you can use a ziplock bag and cut a small hole at one corner.
• Pipe the frosting onto the cake layer in a continuous circle. Start at the outer edge and work your way to the center.
  
• Using a spatula, spread the buttercream frosting evenly across the cake layer.
• Add the second layer of cake.
• Use a pastry bag to pipe a rim of sweet buttercream frosting around the outside edge of the cake. It should be about ¾" high. This creates a wall to hold the fruit filling in place.
• For a large cake, make a second rim of sweet buttercream frosting halfway to the center of the cake. Also make a small dot in the center. This helps stabilize the jam.
• Next, add the prepared fruit jam inbetween the rims of sweet cream frosting.
  
• Add the third layer of chocolate cake.
• Frost this layer with the chocolate whipped cream.
• Add the final layer of chocolate cake.
• Cut skewers to be slightly shorter than the height of your cake. Push at least three skewers into the cake to stabilize the layers. They should not be visible from the top. This step is optional, but highly recommended especailly if you will be transporting the cake.
• Chill the cake for at least 30 minutes to allow it to set up before frosting.
• Use the whipped cream frosting to frost the cake to your liking.
  
• Garnish the cake. If using herbs, add just before serving as they can flavor the frosting.
• Once finished, carefully remove the parchment paper and dispose.
• Enjoy! Be sure to take a picture and tag @kowalski.mountain on Instagram!