Chocolate Mousse Directions:

In a medium saucepan, melt semi sweet chocolate with the butter and ½ cup cream* over low heat.  Remove from heat and stir in vanilla.  Scrape into a mixing bowl.  Add the confectioners' sugar and beat until fluffy.  Beat 2 cups of cold cream until stiff.  Fold into mixture.  Chill while preparing butter cream below.  *or use an equal amount of orange liqueur

Buttercream frosting directions:

Cream the butter until soft and fluffy.  Add 3 ½ cups of sugar and beat until fluffy, 1-2 minutes.  Add vanilla and cream and increase speed to medium.  Check consistency and add more sugar if necessary.  Beat for 3 minutes. Add more cream or sugar if needed for spreading consistency. Set aside ¾ cup of frosting for decorating.

To Assemble:

Cut cake layers in half through the center.  Set a bottom layer on a cake plate.*  Spread with an even layer of chocolate mousse filling (no more than ¼ inch or layers might shift).  Repeat with remaining layers of cake, leaving top of last layer plain.  Frost top and sides with a generous layer of buttercream.  Do not worry about crumbs.  Refrigerate cake for 1 hour.  Even out frosting and cover crumbs with another layer of buttercream.  

Spoon reserved frosting into a pastry bag that has been fitted with a decorative tip of your choice.  Pipe frosting around edges and decorate center with flowers.  Add edible flowers if desired.

*Use two large spatulas to handle the layers and prevent them from breaking.  However, broken pieces can be glued back together with mousse and will not show when frosted.