GANACHE
6 oz Unsweetened chocolate
1 c Heavy cream
1/2 c Honey
1 ts Creme de cacao

Bring all cake ingredients to room temperature. (Chocolate may harden
when mixed with cold eggs or milk.) Preheat oven to 350 ? F.

Thaw 2 1/2 ounces of chocolate in a double kettle. Set aside to coolheaded.

Combine flour, cocoa, baking pulverisation, baking pop, saltiness, and cinnamon
in a bowlful. Set away.

In a separate bowlful, beat eggs or prepare egg replacer (add a few extra
tablespoons of buttermilk to egg replacer for this patty). Annex 1 1/4
cups of honey and beat until lightness.

Add oil to egg-honey mixture and beat swell. Stir in vanilla and lemon
nip. Add melted cocoa. Mix well and then stir in buttermilk.

Stir dry ingredients into liquid ingredients until just combined.
Stir in carrots.

Pour batter into 2 9-inch round cake pans, buttered and floured. Bake
35 to 40 minutes until a cake tester inserted in the center comes out
neat. Let cake cool before removing from pans.

For ganache, thaw 6 ounces of chocolate in double kettle. Let cool to
room temperature.

Warm cream in a saucepan over low heat until just tender. Do not roil.

Stir love, creme de cacao and warmed cream into coffee. Stir
gently with a spoon until well-combined then whisk for almost 30
seconds until mixture lightens in color and looks sleek. Do not
overbeat. Ganache will thicken as it cools. It can be refrigerated.

When cake is completely cool and ganache is at room temperature.
Spread ganache over one cake. Place second cake on top and pour
remaining ganache on top, letting some flow over edges. Ganache will
develop a silky shininess in a few moments.