Ciasto Kilimandżaro (Kilimanjaro Cake)

Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The cake will remain moist and delicious, and the frosting will continue to firm up slightly for an even creamier texture.

Variations:

Fruit Twist: Add a layer of fresh fruit, such as berries or sliced bananas, between the cake layers for added freshness and sweetness.
Nut-Free Option: Omit the walnuts or almonds if you prefer a smoother texture or have nut allergies.
Coffee Flavor: Add 1-2 tbsp of instant coffee to the wet mixture for a coffee-infused flavor that complements the chocolate.
FAQs:

Can I use milk chocolate instead of dark chocolate?
Yes, you can substitute milk chocolate for a sweeter flavor, but it will alter the richness of the cake.

Can I make this cake in advance?
Yes, this cake can be made one day ahead. Just store it in the fridge and bring it to room temperature before serving.

Can I freeze this cake?
The cake can be frozen for up to 2 months. Make sure to wrap it tightly in plastic wrap or foil before freezing. Let it thaw completely before serving.

This Ciasto Kilimandżaro is a wonderful, indulgent dessert that will impress both your family and guests with its rich flavor and beautiful layers. Enjoy!