INGREDIENTS

INSTRUCTIONS

Assembly  Finely grind chopped chocolate in processor (do not
overprocess or  chocolate will clump together). Using serrated knife,
cut each cake  horizontally into 3 equal layers. Spread dab of frosting
on 6-inch  cardboard round; top with bottom layer of 6-inch cake, cut
side up.  Brush cake with 2 tablespoons syrup. Spread 1/2 cup frosting
over.  Sprinkle with 2 tablespoons ground chocolate. Top with middle
6-inch  cake layer. Brush with 2 tablespoons syrup. Spread 1/2 cup
frosting  over. Sprinkle with 2 tablespoons ground chocolate. Brush 2
tablespoons syrup over cut side of top 6-inch cake layer. Using  hands,
turn cake layer over and place cut side down atop frosted  layers.
Cover and refrigerate cake.  Spread dab of frosting on 9-inch cardboard
round; top with bottom  layer of 9-inch cake, cut side up. Brush with
1/4 cup syrup. Spread 1  cup frosting over. Sprinkle with 1/4 cup
ground chocolate. Top with  middle 9-inch cake layer. Brush with 1/4
cup syrup. Spread 1 cup  frosting over. Sprinkle with 1/4 cup ground
chocolate. Brush 1/4 cup  syrup over cut side of top 9-inch cake layer.
Slide large tart pan  bottom or springform cake pan bottom under cake
layer. Using pan  bottom as aid, lift cake layer and turn cut side down
atop frosted  layers. Cover and refrigerate cake.  Spread dab of
frosting on 12-inch cardboard round; top with bottom  layer of 12-inch
cake, cut side up. Brush with 1/2 cup syrup. Spread  2 cups frosting
over. Sprinkle with 1/2 cup ground chocolate. Top  with middle 12-inch
cake layer. Brush with 1/2 cup syrup. Spread 2  cups frosting over.
Sprinkle with 1/2 cup ground chocolate. Brush 1/2  cup syrup over cut
side of top 12-inch cake layer. Slide large tart  pan bottom or cake
pan bottom under cake. Using pan bottom as aid,  lift cake layer and
turn cut side down atop frosted layers. Cover  cake; refrigerate all
cakes until firm, about 4 hours. Cover  remaining frosting and let
stand at room temperature.  Place 12-inch cake on its cardboard on
large flat platter. Place  platter on cake stand. Using icing spatula,
spread 4 cups frosting  over top and sides of cake; smooth top. Swirl
frosting decoratively  on sides of cake. Press 1 dowel into center of
12-inch cake. Mark  dowel 1/4 inch above top of cake. Remove dowel and
cut with serrated  knife at marked point. Cut 4 more dowels to same
length. Press 4 cut  dowels into 12-inch cake, inserting 4 inches
inward from cake edges  and spacing evenly; press 1 dowel into center
of cake. Refrigerate  cake on platter.  Place 9-inch cake on its
cardboard on large flat plate or tart pan  bottom. Place plate on cake
stand. Using icing spatula, spread 3 cups  frosting over top and sides
of cake; smooth top. Swirl frosting  decoratively on sides of cake.
Press 1 dowel into center of 9-inch  cake. Mark dowel 1/4 inch above
top of cake. Remove dowel and cut at  marked point. Cut remaining 3
dowels to same length. Press 4 cut  dowels into 9-inch cake, inserting
3 inches inward from cake edges  and spacing evenly. Refrigerate 9-inch
cake on plate.  Place 6-inch cake on its cardboard on another large
flat plate or  tart pan bottom. Place plate on cake stand. Using icing
spatula,  spread 2 cups frosting over top and sides of cake; smooth
top. Swirl  frosting decoratively on sides of cake. Refrigerate all
cakes until  frosting sets, about 2 hours. (Can be made 1 day ahead.
Cover cakes  and remaining frosting separately with plastic wrap;
chill. Bring  frosting to room temperature before continuing.)  Using
metal spatula as aid, gently place 9-inch cake on its cardboard  atop
12-inch cake, centering carefully on dowels. Gently place 6-inch  cake
on its cardboard atop dowels in 9-inch cake.  Spoon remaining frosting
into pastry bag fitted with medium star tip.  Pipe decorative border
around base of 12-inch cake and around top  edge of each tier. Arrange
berries decoratively inside piped borders  atop each tier. (Can be
prepared 8 hours ahead; refrigerate.)  Let cake stand at room
temperature at least 3 and up to 6 hours before  serving. Garnish with
mint.  Serving  Toss berries with sugar in large bowl. Let stand at
least 30 minutes  and up to 2 hours at room temperature.  Remove top
and middle cake tiers. Remove dowels from middle cake. Cut  top and
middle cakes into slices; transfer to plates. remove dowels  from
bottom cake. Starting 3 inches inward from edge of bottom cake  and
cutting through from top to bottom, cut 6-inch-diameter circle in
center of cake. Cut outer portion of cake into slices, then cut inner
portion into slices. Spoon berries around cake slices.  Serves 50.  Bon
Appetit June 1995

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