You mean something beyond the heart-stopping feeling when you split the cake in two horizontally, lift off the top layer, and flip the bottom layer?
I really like the apricot/chocolate combination. I made sure to get preserves made with cane sugar (I think corn syrup gives preserves and off taste), whisked it in the blender for smoothness, and cooked it down for easier spreading. I spread apricot over the bottom, sides and top. then the chocolate frosting. (mine didn't look as perfectly even as the ones in the shop windows of Vienna)
The cake you suggested was a good idea, I think ground nut (I used hazelnut) flour gives a richness to layer cake that wheat flour cakes can lack.
This cake was for a Shabbos birthday, and one of the guests brought something I had not seen before: little pinwheels on toothpicks. When they sing Happy Birthday, you blow and the pinwheels spin. Very festive.
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