This cake wasn't too difficult to make and the flavor turned out real well along with the visual appeal. I learned a few things that I might do differently next time but it was a fun project. I saw a video that 
The video was at a fast pace so I had to pause and rewind many times to get the recipe and it turned out to not be complete. Luckily it did have the cake part but not the ganache. Easy enough to fix. It also didn't have a lot of explanation about the process but it was fun to try. Mine didn't turn out as cool as theirs but maybe next time.
So here is the process. Recipe follows.
Make the cake and split it into two parts.
Layer and bake each level.
Alternating till you get five layers.
Slice into 8.
Coat with apricot jam.
Make a double layer, 4 x 2.
Top with ganache.
Slice and enjoy.
Here is the recipe if you wanna try it. Sorry it is not well written and hard to maybe follow but the pictures and process should help.
Cube Layer Alternating Cake:***
1 ½ Cups Sugar
1 ½ Cups Butter
Whip
½ Tbl Vanilla
3 ea Eggs
whip
2 Cups Flour, divided
1/4 tsp Salt
½ Tbl Baking Powder
mix
3/4 Cup Whole Milk
Other half of flour
Mix
Divide into two Bowls 2/5 and 3/5
1/4 Cup Coffee mixed with
1/8 Cup Cocoa Powder
½ tsp Coffee Extract
Mix this into one bowl
Pour 1/5 into 9 x 9 pan
Spread out evenly with frosting knife
Bake 3-5 minutes 450 degrees
Top with white and spread out, bake
cool 2 minutes
top with choco, bake, cool
top with white, bake, cool
top with choco,
bake, cool
cut into 1 inch slices x 8
coat with apricot jam 1 ½ cups
alternate up to down by 4
top that with a second layer
wrap and chill
cover with ganache
chill
top with powder sugar
slice
Ganache:
9 oz bittersweet chocolate
1 cup heavy cream
1 Tbl dark rum
Place chocolate in bowl. Bring cream to light boil in pan. Pour over chocolate and mix.
Enjoy.
If you have any questions let me know, I'm glad to help. Have a great day.
