Into a pot, place milk, butter, chocolate. Melt on low heat until smooth, take off from heat, let stand for 10 mins

Preheat oven 325 F and grease and flour 3 9 inch pans

In a bowl, combine dry ingredients

Using electric mixer, beat eggs and vanilla then stir in melted chocolate, combine until smooth then add in flour mixture gradually, combine until mixed well

Pour batter into prepared pans and bake for 25 (or until knife comes out clean). Cool in pans for 10 mins then remove pans and cool cakes on rack

Into a pot, on medium heat, melt butter and chocolate, then stir in icing sugar and cream. Take off from heat, cool to room temperature

In a pot, over medium heat, bring cream to a boil. Take off from heat then add in chocolate, stir to melt. Cool to room temperature, stir occasionally (until the consistency is spreadable)

Place one layer of cake on cake board, spread some truffle filling. Top with another cake, spread with truffle filling again, then top with last cake.

Cover and decorate cake with ganache.

While cake can be served immediately, it is best for next day IMO. Store in the fridge, take out and let it stand on room temperature for 15 mins, slice THEN serve, if you can wait that long that is :))))

Enjoy~