Instructions

For the glaze: Boil cream, pour over chocolate, and let sit 5 minutes. Stir until smooth, then cool until just warm. Set aside.
For the cake: Trim each cake to measure 11 by 7 inches. Working with one cake, cut out one 7-inch square, one 4-inch square, and one 3-inch square. Working with second cake, cut out one 6-inch square, one 5-inch square, and one 2-inch square.
To assemble: Use half of buttercream to frost each of the 6 layers separately; refrigerate until buttercream hardens (about 10 minutes). Refrost layers with half of remaining buttercream, smoothing as much as possible; refrigerate until hardened. Slowly pour and spread glaze over each layer, smoothing surface with spatula; refrigerate 10 minutes, then stack layers in order of descending size (starting with the 7-inch square on the bottom), off-setting each layer by 45 degrees.
To serve: Toss cranberries with egg white until well coated. (Use reconstituted powdered egg white if desired.) Using dinner fork, lift a few berries from white, allow excess to drain, then toss in sugar until coated. Repeat egg white dip and sugar coating with remaining berries. Using remaining buttercream in a pastry bag, pipe decorative border along base of each layer. Arrange cranberries on and around tree. Dust with powdered sugar if desired. To serve cake, remove layers and cut individual pieces.
*Use our chocolate cake and easy chocolate buttercream recipes, or use your favorite.