Deep,Dark Chocolate Cake with Chocolate Ganache and Buttercream

You can call this Deep,Dark Chocolate Cake with Chocolate Ganache and Buttercream or in short, in my hubby's words "Chocolate Overdose cake".
This is one of our favorite cakes - the one which is requested for by both my daughter and husband over and over as their birthday cake. This picture is from my daughters birthday of last year as I don't have a better quality picture of the latest one.Though I felt like making it again just for this post, there is one part of me which was saying no as I have the tendency to over indulge myself with this with ultimate result of gaining a few pounds in the middle and not being able to fit myself into the spring cloths. And I am sure my husband wouldn't agree to getting me a new wardrobe. :( So those of you who are trim and who doesn't care of the calories may try this out - but for me it is only a twice an year delight.
Source: Hershey's Fabulous Desserts
For the Cake:
Ingredients:
 Sugar - 2 cups
 All purpose flour- 1 3/4 cup
 Cocoa powder - 3/4 cup
 Baking powder - 1 1/2 tsp
 Baking soda - 1 1/2 tsp
 Salt - 1 tsp
 Eggs - 2 nos
 Milk - 1 cup
 Vegetable oil - 1/2 cup
 Vanilla extract - 2 tsp
 Boiling water - 1 cup
Method:
Heat oven to 350 degree F. Grease and flour baking pan. In a large bowl combine sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla. Beat on medium for 2 mts. Stir in boiling water (batter will be thin). Pour into the prepared pan and bake for 30-35 mts, or until a wooden toothpick comes out clean. Set it aside to cool completely while you are working on the frosting.
(Note: This makes 2 number of 9" round cakes or 1 number of 13"X9"X2" cake or 3 dozen cupcakes)
For the butter-cream frosting:
Ingredients:
 Butter - 6 tbs
 Cocoa - 1/3 cup (for light flavor or you can add up to 1/2 cup for a richer flavor)
 Confectioner's sugar - 2 2/3 cup
 Milk - 1/3 cup
 Vanilla extract - 1 tsp
Method:
Cream the butter and blend in cocoa and sugar, alternatively with milk. Beat to spreading consistency. Blend in the vanilla extract. Makes 2 cups of frosting.

For the Ganache:
Ingredients:
 Heavy cream - 1 cup
 Semi sweet chocolate - 1/2 cup, finely chopped
 Corn syrup - 1 tbs
 Salt - a pinch
Method:
Bring the heavy cream to a boil in medium heat. Remove from the stove top after a single boil and add the remaining ingredients and combine well.

Once the cake, ganache and the frosting are at the room temperature, frost the cake with the butter cream. My cake pan had a dip at the middle. So I filled the depression with the ganache. But for those of you who are using a plain pan, you can scoop off some cake from the middle and fill it with the ganache.  You may decorate the cake as you wish. I added some chocolate curls and some cherries to give it a little more "oomph".

Sending this to Priya's Crazy for Cakes Event.