I kinda cheated with the actual cake and used to box cakes (duncan hines, I think). The two fit into one 9" cake round.
2.75 lbs of chocolate, melted in a double boiler
1.37 quarts heavy cream
.25 lbs of butter
splash of corn syrup
Melt butter, corn syrup, and chocolate in a double boiler
At the same time heat to boiling the heavy cream
when cream heated, set aside.
when chocolate melted, add cream and let sit for a few minutes
then whisk to combine, til smooth and homogeneous.
place in a bowl and cover in plastic wrap, making sure that plastic is on the surface of the ganache (otherwise a skin will form)
let cool over night on the counter.
Blackberry jam warmed on the stove to make it easy to spread on the cake layers.
chill cake in the refrigerator and cut into layers (more evenly than mine hopefully)
18 ounces Sugar
2.25 pounds Softened butter
5 ounces Eggs
1 tsp Vanilla Paste
1 tablespoons Almond extract (or to taste)
18 ounces Bread Flour
2.25 pounds Cake Flour
5 ounces sour cream or yogurt
Cream Butter and Sugar
Add Eggs, Vanilla, and Almond Extract, mix til just combined
sift the flours and add
Add sour cream mix to combine
mold into disk, wrap with plastic and cool to set up
When cool roll out to desired thickness