Place one chocolate cake on the serving tray and coat the top of it with a thick layer of champagne truffle cream.
Take the second chocolate cake, and cut a 4-inch circle out of the center. Place this cake on top of the first.
Pour the sprinkles into the hole created with the second cake then line the rim and top of the second cake with a thick layer of champagne truffle cream.
Place the third cake on top of the second.
Crumb coat the whole cake with the black chocolate buttercream frosting.
Place the cake in the refrigerator for 30-minutes to set up.
Remove the cake from the refrigerator and frost the entire cake with the remaining black chocolate buttercream.
To finish the cake, decorate it with the assorted gold sprinkles.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/new-years-eve-pinata-cake/