Ingredients:

Cake Layers:

4 cups of orange juice

4 ounces of chopped unsweetened chocolate

6 cups sieved cake flour

1 1/3 cups of cocoa powder (unsweetened)

4 teaspoons baking soda

2 teaspoon salt

1 teaspoon baking powder

2 cups (4 sticks) of unsalted butter

6 cups sugar

8 large eggs

2 tablespoons of grated orange peel

2 tablespoons vanilla extract

2 cups of chocolate chips (about 12 ounces)

Special equipments needed:

2 6-inch-diameter cardboard cake rounds

2 8-inch-diameter cardboard cake rounds

2 12-inch-diameter cardboard cake rounds

Chocolate-Strawberry Ganache:

White Chocolate Frosting (for coating the cake layers):

1 1/4 cups of strawberry jam

Unsweetened cocoa powder

One 11-inch-diameter revolving cake stand (optional)

Assembly:

9 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration:

Orange peels and strawberries.

Preparing the cake:

For making cake layers:

Preheat the oven to 350F and butter the pans and dust the pans with flour and cover the base of the pan with foil. Now mix one third cup of orange juice and 2 ounces of unsweetened chocolate in a pan. Blend this mixture over medium-low heat until the chocolate starts melting. Now remove the pan from heat, now mix 1 2/3 cups of orange juice in the mixture and blend it.

Mix 3 cups of cake flour, 2 teaspoons of baking soda, 2/3 cup of cocoa powder, one teaspoon of salt and 1/2 teaspoon of baking powder into a bowl. By using an electric mixer, mix 1 cup (2 sticks) of butter and 3 cups of sugar in a large bowl until blended then add four eggs to the mixture and blend it. After that add one tablespoon of orange peel and one tablespoon of vanilla extract and beat the mixture again. Add all the parched ingredients with orange juice mixture. Beat the mixture well after each addition. Mix one cup of chocolate chips in the mixture.

Put one cup of batter in the 5-inch pan, 3 cups of batter in the 8-inch pan and remaining batter in the 12-inch pan. Place the cakes in the oven. Bake cakes for about thirty five minutes. Cool the cakes completely.

Mark a 4-inch, 7-inch and 11-inch circle on a 6-inch, 8-inch and 12-inch-diameter round cardboard respectively. Cut out all these marked circles. Cut the sides of the 5-inch-cake to loosen. Place 4-inch cardboard over the pan. Now turn the cake out on to the cardboard. Peel off the parchment. Wrap cakes on its cardboard in a foil. Repeat the turning out process, peel off the parchment and wrap cakes in foil, using the 7-inch cardboard for 8-inch cake and 11-inch cardboard for 12-inch cake.

By using the remaining ingredients make one more batch of cake batter and bake three more cake layers as described earlier. Cool cakes in pans.

Coating the cake layers:

Cover the top and sides of the first 12-inch cake with 2 3/4 cups ganache and spread 2/3 cup jam over the ganache and leave 1/2-inch chocolate border at the sides. Now cover the cake with the chocolate frosting. Smoothly spread the frosting over the jam coating, you should leave 1/2-inch chocolate border at the boundary of the cake. Now stroke the second 12-inch cardboard with some cocoa powder now cut the sides of the second 12-inch cake now on the pan place the cardboard with the cocoa side down and put it on the first 12-inch cake. Refrigerate.

Now cover the first 8-inch cake with ganache. Spread 1/4 cup of jam over the cake and leave 1/2-inch chocolate border at the sides. Coat the cake with one cup of white chocolate frosting over jam coating. Spread the frosting and leave a 1/2-inch chocolate border at the sides of the cake. Pat some cocoa powder over the second 8-inch cardboard and cut the sides of the second 8-inch cake to loosen it. Place the cocoa side down on the pan. Take out the cake and place it on the 8-inch cake. Refrigerate.

Smear 1/2 cup of ganache over the top of the first 5-inch cake and at the sides of the cake, now spread jam over the top of the cake and leave a 1/2-inch chocolate border. Now cover the cake with chocolate frosting and leave a 1/2-inch chocolate border at the sides. Chafe cocoa over the second 6-inch cardboard. Cut the sides of the second 5-inch cake. Place the cardboard cocoa side down on the pan. Turn cake out and put it on the cardboard and put it on the 5-inch cake. Refrigerate the cakes to set the filling.

Position the 12-inch cake on the cake stand and smear it with chocolate frosting over the top and sides of the cake, now place the 8-inch cake and coat it with chocolate frosting. Now place the 5-inch cake on the cake stand and coat the cake with the chocolate frosting. Refrigerate all the cakes.

Now prepare the second batch of chocolate frosting. Place the 12-inch cake on its cardboard. Place the platters on the cake stand now cover the cake with the chocolate frosting over the top and sides of the cake and make a border around the top of the cake. Refrigerate the cake.

Place the 8-inch cake and spread the chocolate frosting then craft a border around the cake. Refrigerate.

Position the 5-inch cake on the cake stand and coat it with the chocolate frosting now make a border on the top of the cake and then refrigerate the cake. Keep all the cakes under refrigeration until the frosting sets.

Assembly:

Place the 12-inch cake on a big plate and push a dowel in the center. Mark dowel 1/4 inch above top of frosting. Remove the dowel and now cut it with a saw-toothed knife at the marked points. Cut 4 more dowels to same length. Press a dowel into center of the cake. Push the remaining four dowels into the cake and position them 3 1/2 inches inward from the edge of the cake and space them evenly.

Cut 3 more dowels to same length. Press 1 cut dowel back into center of cake. Push the remaining three dowels into the cake. You should position the dowels around 2 1/2 inches inward from the edges and space them evenly. Use metal spatula as support, place the 8-inch cake on its cardboard on the top of dowels in the 12-inch cake, and center it carefully. Now place the 5-inch cake on the cardboard on top of the dowels in the 8-inch cake, center it carefully. Decorate the cake with orange peels and strawberries.