Umm, I had enough frosting for this one:
I made those disks using cocoa transfers. This is what they looked like when I thought that I had tempered the chocolate correctly:
You just pour chocolate onto the transfer paper:
After you chill briefly, they pop right off and look beautiful. Especially if you tempered the chocolate correctly.
But I'm over that. For the record, I used the epicurious Double Chocolate Cake recipe, split the layers with The Cake Bible's raspberry ganache in between, and smothered it in The Cake Bible's light whipped ganache. This cake went pretty fast...