Chocolate Decadence - Classic German Chocolate Cake
Make 8 to 10 Servings

For the cake

Ingredients:

nonstick cooking spray
3 oz. semisweet chocolate, coarsely chopped
1/3 cups boiling water
1 3/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp. salt
1 1/4 cups granulated sugar
10 tbsp. (1 1/4 sticks) unsalted butter, at room temperature
3 large eggs, at room temperature
1/2 tbsp. vanilla extract
3/4 cup buttermilk, at room temperature

Directions:

Preheat oven to 350 degrees.  With nonstick cooking spray, coat two 8 by 2 inch round cake pans.  

Cut and fit circles of waxed paper to line bottom of each pan

In medium bowl, place chocolate and pour boiling water over it. Stir until blended and smooth; set aside to cool to room temperature. 
 In a medium bowl, sift together flour, baking soda and salt. In a large mixing bowl, combine sugar and butter. With electric mixer at medium-high speed, beat about 3 minutes, or until fluffy and light in color. Reduce speed to medium-low; add eggs, one at a time, beating well after each addition. Pour in chocolate mixture.
Stir in vanilla extract into buttermilk. Reduce mixer speed to low and slowly add flour mixture, alternating with buttermilk mixture, blending thoroughly after each addition.
Divide batter equally between prepared pans and smooth with spatula.
Bake 25 to 30 minutes, or until cake tester inserted in center comes out clean. Cool cakes in pans on wire racks for 15 minutes; then unmold cakes onto racks, turning them right side up to cool completely.

For the Chocolate Ganache

Ingredients:

18 oz. semisweet chocolate, coarsely chopped
2 1/4 cups heavy cream
1 1/2 tsp vanilla extract

Directions:

In medium bowl, place chocolate.  In small saucepan, bring cream to a boil.  Immediately remove cream from heat and pour over chocolate.  Gently whisk until smooth, adding vanilla extract.  Set aside to cool until thickened to a spreadable consistency.  (Ganache can be made a day in advance; allow to cool completely, cover and store at room temperature.)

Even top of each cake by cutting off thin, horizontal slice with long serrated knife.  Peel off bottom layers of waxed paper, then cut each cake in half horizontally to make four equal layers.  Place bottom layer on cardboard cake circle or cake plate.  Spread with thin coating of ganache, just enough to cover evenly.  Add second and then third layer of cake, coating each with thin layer of ganache.  Add top layer; frost top and sides of cake smoothly with ganache.  With a pastry tip, pipe extra ganache around the top and bottom of cake.  Decorate with Royal Icing and sugared pansies.  Serve at room temperature.