CHOCOLATE CAKE

1. Heat oven to 350 degrees F. Grease and lightly flour bottom and inside perimeter of 9×9-inch baking pan; set aside.
2. In large bowl, beat all chocolate cake ingredients together until just combined. Note: do not over mix. Pour batter into baking pan.
3. Bake 40-45 minutes or until a toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan before removing for additional cooling.

WHITE CAKE

1. Heat oven to 350 degrees F. Grease and lightly flour bottom and inside perimeter of 9×9-inch baking pan; set aside.
2. In large bowl, beat all white cake ingredients together (except egg whites) until just combined.
3. Beat in egg whites for 2 minutes. Pour batter into baking pan.
4. Bake 40-45 minutes or until a toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan before removing for additional cooling.

WHIPPED WHITE CHOCOLATE FROSTING

1. In medium bowl, melt white chocolate* (See Notes below)
2. In an extra large bowl, beat butter until light and fluffy. Add in melted white chocolate and beat together for 30 seconds.
3. Beat in powdered sugar, vanilla and 6 tablespoons of milk until smooth and spreadable. Add 1/2 tablespoon at a time if frosting is too thick.

DARK CHOCOLATE GANACHE

1. In a small pot over high heat, bring dark chocolate and heavy cream to a boil, stirring continuously.
2. Remove from heat, transfer to a heat-safe bowl to cool to a spreadable consistency.

CHOCOLATE CURLS

1. In small bowl, melt dark chocolate* (See Notes below).
2. Pour and spread chocolate across the back side of a chilled baking sheet. Chill in refrigerator for 5 minutes or until chocolate creates a matte look and less shiny appearance.
3. Using the back of a sharp bladed spatula pierce through the semi-harden chocolate and scrape across the pan to create chocolate curls.
4. Using a toothpick, pick each curl up from the hollow center and gently place on a small dish for later use. NOTE: do not refrigerate; keep in a dry room temperature environment.

CHOCOLATE COVERED STRAWBERRIES

1. In two separate bowls, melt dark chocolate in one bowl* and melt white chocolate* in the other. (See Notes below).
2. Dip each strawberry into melted chocolate and allow to dry on a parchment lined baking sheet.
3. For variation in designing, pour melted chocolate into one corner of a zip lock bag, cut a tiny hole at one corner of the bag and create designs by drizzling chocolate over the coated strawberries.

ASSEMBLY

1. Once cakes have cooled, place each cake above a flat leveled surface. Use a long serrated knife at eye level to the cake, cut any dome-shaped tops to create an even flat surface; discard any scraps. You should now have 2 halves of each chocolate cake and white cake.
2. Place one white cake layer over a cake plate/stand cut-side-down. Using an angled spatula, generously spread frosting on top. Place one chocolate cake layer cut-side-down over frosting and gently press downward to seal any gaps between the frosting and cakes. Spread frosting evenly across the top of the chocolate cake. Repeat this process alternating flavors of cake layers. (Note: frosting may spill over the sides of the cakes, it will be used.)
3. Once layers have been frosted, continue to evenly frost around the sides of the cake. Generously apply more frosting if needed. Use a bench scraper to glide along the sides of the cake to sharpen edges and remove excess frosting.
4. Pour slightly cooled ganache over the top of the cake allowing it to drip down the sides. The back of a spoon can be used to help guide the ganache in the desired direction. Allow cake to chill in fridge to harden the ganache about 10 to 15 minutes.
5. Once ganache has hardened, decorate with chocolate covered strawberries and chocolate curls. Remember to use a toothpick to raise and transfer chocolate curls as they may easily break. Cut slices of cake using a sharp serrated knife. ENJOY!