Preparing the Filling: In the morning or a day ahead, prepare the filling so it has time to set up.
In small saucepan combine milk and cream and bring to a boil. Turn off heat.
In a separate bowl, beat eggs and sugar together until smooth. Add a small ladle of hot cream to the egg mixture to temper; beat to incorporate. Add another ladle and repeat.
Add tempered egg mixture to cream. Turn the heat back on but do not bring to a boil. You want about 170 degrees (212 degrees is boiling). Remove from heat, mix in chocolate and whisk until blended and shiny. Cover with plastic wrap so the chocolate does not form a skin and store at room temperature.
Preparing the Cake: Prepare three 8-inch round cake pans. Spray with vegetable spray and line with a parchment paper round on the bottom. Set aside.
In a medium bowl combine flour, cocoa powder and baking soda to a bowl; stir to blend.
In a large bowl combine oil and sugar. Whisk to blend. Add eggs and whisk; add vanilla and whisk. Add one-third of dry mixture and blend in with a spatula. Add another one-third of the dry mixture and blend inches Add a little of the buttermilk to thin out the batter, blend, then add the remaining dry mix and incorporate. Add the remaining buttermilk and mix inches.
Divide batter equally between the three pans. Tap pans on the counter to knock out any air bubbles. Bake at 350 degrees in the middle to lower half of your oven for 20 minutes or until toothpick placed in middle of cake comes out clean.
Cool cakes and remove from pans. Cut each layer of cake in half horizontally (you'll have 6 layers now). A turntable cake stand is invaluable here. Spread bottom layer generously with filling, starting in the center and pushing it out to the edge. Repeat with all layers. Then frost the top with filling, then sides.
The frosting doesn't need to be perfect. Cover the frosting on the top and sides with shaved milk chocolate for a professional look. Use a spatula or bowl scraper to shave the chocolate (milk chocolate is best as it's softer). Garnish the cake with fresh berries, a mint sprig and chocolate curls.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1014.75 Kcal (4249 kJ)
Calories from fat	512.26 Kcal
		% Daily Value*
Total Fat	56.92g	88%
Cholesterol	163.32mg	54%
Sodium	1258.23mg	52%
Potassium	390.94mg	8%
Total Carbs	117.91g	39%
Sugars	75.55g	302%
Dietary Fiber	5.44g	22%
Protein	14.24g	28%
Vitamin C	0.1mg	0%
Iron	3.4mg	19%
Calcium	274.3mg	27%

Amount Per 100 g
Calories	321 Kcal (1344 kJ)
Calories from fat	162.05 Kcal
		% Daily Value*
Total Fat	18.01g	88%
Cholesterol	51.66mg	54%
Sodium	398.02mg	52%
Potassium	123.67mg	8%
Total Carbs	37.3g	39%
Sugars	23.9g	302%
Dietary Fiber	1.72g	22%
Protein	4.5g	28%
Iron	1.1mg	19%
Calcium	86.8mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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