I'm tossing around a few ideas for a cake I'm making. It's got chocolate w/chocolate filling pirouette cookies around the sides of it, will be devil's food cake, and will have chocolate leaves on top. Now my problem is that I can't decide if my frosting should be regular BC, chocolate BC, or ganache. Any ideas? Also.... I asked this before but no one seems to be replying - I want to make my cake 3" tall because I want to cut the pirouettes in half so I don't have to buy another can. Do you think this would look strange? Thanks!

I think chocolate or regular bc would be great. Ganache might be too rich, but if you are doing a "chocolate lovers" or "death by chocolate" ganache would be the way to go. Hope this helps
Jen

Chocolate buttercream sounds good to me. I am with brilandken with the ganache being too rich. Be careful if you are going to cut the pirouettes because they'll break or at least splinter.

I've cut pirouettes in half before and found is not as easy as it looks. They want to break because they are just wafer thin layers. If you are going to cut you need to mark the line first then use a sawing motion. If they break unevenly anyway and you find yourself running short, place the broken side down and plan for a border. As to flavor combos, who is your audience? Some would think that's too much chocolate (not me, personally but my husband would.) Sometimes it's nice to break all the chocolate with something understated like a traditional buttercream. Swiss meringue is a good alternative. As well, the lighter color might be a good contrast. Then again, the monochromatic look is always an eye-pleaser.