Does anyone have any suggestions for how I could cut through a cake described like this:
cake with mousse on top, then a layer of ganache (1/4-1/3" thick) and then topped with a chocolate disk - thin.
Is there a way to cut that without it all falling apart? Is it even possible? I'm most concerned about the top layer of thin chocolate (it would be hard - transfer sheet on it).
I don't want to ditch the idea, but I don't know how I could slice it and have it still look nice on the plates.
If I were going to sell them, would cut-ability be a factor, do you think??
Yes it's definitely gonna affect the cutability. Best bet when serving is to crack it all up then slice. At least then it's 'eggshell" and on-purpose-looking instead of large, uneven breaks.