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THREE LAYER CHOCOLATE CAKE WITH CHOCOLATE GANACHE FILLING AND CHOCOLATE BUTTERCREAM FROSTING

GANACHE INGREDIENTS ***make the ganache two hours beforehand
1 cup heavy cream
1/2 cup unsalted butter
1/3 cup granulated sugar
1/4 tsp salt
16 ounces semi sweet chocolate
1 tsp vanilla

In a medium saucepan, heat the cream, butter, and sugar, and salt on low heat, until the butter has melted. Remove from the heat and transfer to a bowl. Stir in the chocolate and vanilla, until the chocolate has melted. Cover and let cool until it has reached a spreadable consistency - 2 hours or more.

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CAKE INGREDIENTS
unsalted butter and flour for pans
2 cups granulated sugar
1 3/4 cups all purpose flour
3/4 cups unsweetened natural cocoa powder
1 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2 large eggs, lightly beaten
1/2 cup canola oil
1 cup whole milk
1 cup boiling water

Preheat the oven to 350ºF.

Using one of the cake pans, trace and cut two circles from parchment paper. Grease the cake pans with butter and then place the parchment paper circles into the bottom of the pans. Grease the top of the parchment paper with butter, and then sprinkle the bottom and the sides of the pans with flour. Tap any excess flour out. Set the pans to the side.

In a large bowl, combine the sugar, flour, cocoa powder, salt, baking powder, and baking soda with a wire whisk.

Add the slightly beaten eggs and combine.

Add the canola oil and the milk. Stir with a whisk or wooden spoon, for two minutes. Add the boiling water and combine.

Divide the batter into three, and pour into the cake pans. Place into the oven on the middle rack and bake for 30 - 35 minutes. To test for doneness, insert a toothpick into the middle of the cake. If it comes out clean, the cakes are done. Let the cakes cool for 10 minutes. Turn them over, and gently tap them out of their pans. Let them finish cooling on a wire rack. If you want your cakes to be the same height, and perfectly flat on top, you can use a cake leveler.

Once the cakes have cooled completely, take a tbsp of the buttercream frosting, and place a dollop onto the middle of the cake stand or plate - whatever you are going to use to showcase your cake. Cut four 3 inch strips of parchment paper, and make a box around the blob of icing. Lay the first cake layer onto the icing blob, making sure that the parchment paper is separating the cake from directly touching the stand. This will prevent the icing form falling onto the stand, and making a mess.

Spread a layer of the ganache on top of the first cake layer. Repeat with the other two. If your cakes are sliding all over the place, insert a wooden skewer down the middle, and then remove once you are ready to frost with buttercream. Cover the entire cake with ganache, sides and top. Place the cake into the fridge for 15 minutes to allow it to cool and set.

Remove the cake from the fridge. Remove the skewer, and pull away the parchment paper strips from the bottom. Ice the top of the cake into a smooth layer using a spatula. Using an icing tip #12, and a small angled spatula, pipe 6 - 7 small dime size dots in a straight vertical row down the side of the cake. With the angled spatula, smear each dot, horizontally to the right. Place the next row, one inch to the right of the first. Smear the dots to the right. Continue until you have covered the whole cake. Once you have reached the end, it will be hard to connect the petals. You will be left will a seam. Cover the top of the cake with flowers. Remove just before eating the cake. (Do not eat the flowers)

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BUTTERCREAM INGREDIENTS
1 cup unsalted butter, room temperature
2 cups powdered sugar, sifted
1/2 cup cocoa powder, sifted
1/2 tsp salt
2 tsp vanilla
2 - 4 tbsp heavy cream

While the cakes are cooling, add the butter to a stand-mixer bowl. With the paddle attachment, cream the butter for a few minutes. With the mixer set to the lowest speed, sift in the powdered sugar and cocoa powder. Mix until combined. Increase the speed to medium, and add the salt and vanilla. Slowly add in the cream, until your icing is a thick enough consistency to hold its shape when decorating. If it has become to thin, add more sugar, too thick, add more cream. Continue mixing for 3 minutes, until fluffy. Add he frosting to a piping bas with a #12 tip.

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