Step 1

1 For the cake: Preheat the oven to 350 degrees

Step 2

2 Grease two 9-inch round cake pans with butter, then dust with flour, shaking out any excess

Step 3

3 If you have them, line the bottom of each pan with a 9-inch round of parchment paper; this will make it easier to handle the cake later when you cut each layer in half

Step 4

4 Combine the shortening and granulated sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for about 5 minutes, until well incorporated

Step 5

5 Stop to scrape down the bowl

Step 6

6 Add the eggs; beat on medium speed until well incorporated

Step 7

7 Stop to scrape down the bowl

Step 8

8 Add the melted chocolate and beat (medium speed) just until blended

Step 9

9 Combine the flour, salt and baking soda in a separate bowl

Step 10

10 With the mixer on low speed, alternate adding one-third of the flour mixture, the water, another third of the flour mixture and the buttermilk, ending with the remaining flour mixture; beat to form a smooth, thin batter

Step 11

11 Divide the batter between the cake pans; bake (middle rack) for about 40 minutes or just until a tester inserted into the center of the cake comes out clean

Step 12

12 Do not overbake

Step 13

13 Transfer the cake, in the pans, to a wire rack to cool while you make the filling

Step 14

14 For the filling: Combine the heavy whipping cream and ½ cup of the confectioners’ sugar in the bowl of a stand mixer or handheld electric mixer; beat on low, then medium-high speed for about 5 minutes or until soft peaks form

Step 15

15 Divide the whipped cream among four bowls

Step 16

16 Stir in the vanilla extract, green food coloring and pistachios in one bowl, using just enough color to make the tint a soft pastel green

Step 17

17 Place in the refrigerator until ready to use

Step 18

18 Stir in the almond extract and yellow food coloring in the second bowl, using just enough color to make the tint a soft pastel yellow

Step 19

19 Place in the refrigerator until ready to use

Step 20

20 Stir in the peppermint candies and red food coloring in the third bowl, using just enough color to make the tint a soft pastel pink

Step 21

21 Place in the refrigerator until ready to use

Step 22

22 Stir in the cocoa powder, the remaining tablespoon of confectioners’ sugar and the cinnamon in the fourth bowl, blending to form an even light-chocolate tone

Step 23

23 Place in the refrigerator until ready to use

Step 24

24 Use a long serrated knife or unwaxed dental floss to cut each cake layer in half horizontally and evenly

Step 25

25 Place one of the four thin cake layers on a serving plate

Step 26

26 Spread the green whipped cream evenly across the top, making sure it goes to the edges

Step 27

27 (The sides of the cake remain exposed

Step 28

28 )

Step 29

29 As needed, peel off the parchment from the matching cake layer half, then place peeled side up on top of the green whipped cream

Step 30

30 Top the second cake layer with the yellow whipped cream

Step 31

31 Place the third cake layer half atop the yellow whipped cream, then spread the pink whipped cream evenly over that surface

Step 32

32 As needed, peel the remaining parchment paper off the last cake layer half; place the layer on top of the pink whipped cream, peeled side up

Step 33

33 Spread the chocolate-cinnamon whipped cream on top

Step 34

34 Unless you’re serving the cake right away, use bamboo skewers to hold the layers in place

Step 35

35 Cover with plastic wrap and refrigerate until ready to serve