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Snip off the end of the ziplock bag with the frosting and pipe a dollop on the serving platter.
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Slide a flat cookie sheet under 1 of the cake layers and transfer it to on top of the dollop of frosting. Press lightly to adhere.
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In a zig-zag pattern spread 1/10th or 1/4th of the frosting on top of the cake, leaving the zig-zag lines about 1/2 inch apart. Add the second layer of cake and pipe the cream in a zig zag pattern going in the opposite direction to the first. Continue layering the cake and alternating the direction of the zig zags. Invert the top layer meringue side down.
If making a rectangle cake, split the cake down the middle into two halves and stack them to give you an 8 layer cake.
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Trim the sides of the cake with a serrated knife to even them out. If you leave the cake in the fridge for a couple of hours being trimming, it will be a lot easier. If pressed for time, forgo the refrigeration time.
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Use the reserved frosting to spread around the sides of the cake
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Press chopped nuts around the cake, leaving the top layer as is.
Alternative decorating method (chose one of the two methods below)
Decorate with Simple Ganache
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Combine 3/4 cup hot cream, with 2 tablespoons corn syrup & 3/4 cups chopped dark chocolate. Let sit for 2 minutes. Stir to make a smooth ganache.
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When frosting the cake, place the last layer bottom side up, meringue side down.
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Whip 1.5 cups whip cream with 2-3 tablespoons sugar until stiff peaks. Or use 3 cups of Cool whip instead.
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Cover the cake entirely in the prepared whipped cream or cool whip. Pour the prepared chocolate ganache over the cake and spread around the top, carefully coming close to the edges and allowing it drizzle down.
Make the High Gloss Mirror Glaze type Ganache
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Mix gelatin with water and let stand for 5 minutes, allowing the gelatin to bloom.
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Combine the cream, sugar and cocoa in a saucepan and let come to a boil over medium heat. Cook for 3 minutes past the boiling point, mixing with the spoon to prevent scorching.
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Take off the heat, mix in the gelatin and mix thoroughly.
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Let cool, until the glaze covers the back of the spoon. Pour over the cake top right away, evening it out with a spatula.
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Store in the refrigerator until ready to eat.
