I am making a 2 tier chocolate cake with strawberry buttercream for my daughter's birthday. I was thinking about using chocolate ganache as a filling. I am going to do 2 layers of chocolate cake for each tier.

What am wondering is? Would it be ok, look ok and taste ok if...I torte each layer and put the BC between the torted layers and then use the ganache as a filling in the middle?

So I would end up with 4 layers of cake and 3 layers of filling/frosting.

What do you think?

I don't know if I would consider it standard, but it's a perfectly fine idea! It might actually look extra interesting with the two colors of filling. Why not give it a shot!

Sure. I do that stuff every once in a while (change up the fillings between the layers in the same tier. But only for very special customers!)

Thanks. I would really like to put the 2 fillings in the cake. Plus it would add a little more height to the cake. I am super excited about this cake. I've never done a stacked cake before. Hope it turns out.

YUM! Sounds very good!

This is what I do when I am fillings.

I do cake - 'filling' - cake - 'icing' - cake - 'filling' - cake.

Of course the filling and icing can be switched around depending on what you are using and which flavor you want to have more of.

I do that ALL the time. A lot of my signature combos have different fillings in the layers... one has orange, lemon, and lime fillings. It looks AWESOME when sliced.

I do different combinations all the time, it's not unusual. Sounds good!