Prepare the chocolate and vanilla cake layers first. Prepare one batch of each recipe, dividing the batter among 3, 8-inch round cake pans. Bake the layers at 350F for 27 to 29 minutes. Allow the layers to cool completely, then use a long serrated knife to split the layers in half, creating 12 layers total.

Prepare the chocolate French buttercream next. I use 1 1/2 portions of the recipe, listing the ingredients above. If you prefer to have a lot of frosting on your cake, or you don't want to make the whipped cream frosting, simply double the buttercream recipe.

For the whipped cream; optional: in a large mixing bowl, beat the softened cream cheese for a few minutes until it's creamy. Add the melted white chocolate and vanilla and mix again until smooth. Wait for the mixture to cool, then add the whipped cream. Beat for 4 to 5 minutes on high speed until the frosting forms stiff peaks.

For the syrup, simply combine the water and chocolate liqueur in a small bowl or measuring cup.

To assemble the cake, soak each layer lightly with the chocolate syrup, then frost with the French buttercream. To ensure the tall cake stays even and stable, make sure the first 3 to 4 layers are as straight and even as you can possibly make them.

After stacking all 12 layers, frost the top and sides of the cake with a crumb coat and level with a spatula. Chill the cake in the refrigerator for at least 30 minutes, then frost with more buttercream or use the whipped cream frosting to finish frosting the cake.

Garnish the cake with a chocolate cake wrap and chocolate garnishes.