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1
Preparing the Filling: In the morning or a day ahead, prepare the filling so it has time to set up.
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In small saucepan combine milk and cream and bring to a boil.
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3
Turn off heat.
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4
In a separate bowl, beat eggs and sugar together until smooth.
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5
Add a small ladle of hot cream to the egg mixture to temper; beat to incorporate.
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Add another ladle and repeat.
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Add tempered egg mixture to cream.
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Turn the heat back on but do not bring to a boil.
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9
You want about 170 degrees (212 degrees is boiling).
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10
Remove from heat, mix in chocolate and whisk until blended and shiny.
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11
Cover with plastic wrap so the chocolate does not form a skin and store at room temperature.
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12
Preparing the Cake: Prepare three 8-inch round cake pans.
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13
Spray with vegetable spray and line with a parchment paper round on the bottom.
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Set aside.
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15
In a medium bowl combine flour, cocoa powder and baking soda to a bowl; stir to blend.
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16
In a large bowl combine oil and sugar.
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Whisk to blend.
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Add eggs and whisk; add vanilla and whisk.
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Add one-third of dry mixture and blend in with a spatula.
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20
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.
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21
Add the remaining buttermilk and mix inches.
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22
Divide batter equally between the three pans.
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23
Tap pans on the counter to knock out any air bubbles.
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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.
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25
Cool cakes and remove from pans.
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26
Cut each layer of cake in half horizontally (you'll have 6 layers now).
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27
A turntable cake stand is invaluable here.
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28
Spread bottom layer generously with filling, starting in the center and pushing it out to the edge.
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Repeat with all layers.
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30
Then frost the top with filling, then sides.
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31
The frosting doesn't need to be perfect.
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32
Cover the frosting on the top and sides with shaved milk chocolate for a professional look.
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33
Use a spatula or bowl scraper to shave the chocolate (milk chocolate is best as it's softer).
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34
Garnish the cake with fresh berries, a mint sprig and chocolate curls.
