Three Layer Chocolate Cake

1. Grease and flour (3) 9-inch baking rounds.  Preheat the oven to 350°F.
2. In a mixing bowl add flour, sugar, cocoa powder, baking powder and baking soda.  Mix until combined.
3. On low speed add eggs, oil, milk, vanilla and espresso powder.  Mix on medium speed for 1 to 2 minutes until the wet ingredients are fully incorporated.
4. Carefully add the boiling water and mix on low speed for 1 minute, scraping down the sides and bottom of the bowl.
5. Divide the batter evenly between the three pans.  Bake for 20 to 22 minutes, rotating the pans halfway if you are using more than one shelf in your oven.  Let cool completely before assembling.

Pumpkin Buttercream

1. In a mixing bowl, beat the unsalted butter until pale and fluffy.  Add pumpkin purée and beat on medium-high speed for 4 to 5 minutes until combined.¹
2. Incorporate confectioners sugar to the mixing bowl in two batches, mixing on medium speed for 1 minute in between.
3. Add heavy cream and beat on high speed for 1 to 2 minutes until creamy and fluffy.

Chocolate Ganache

1. In a medium sauce pan, bring heavy cream to a simmer over low heat.  While bringing to a simmer, measure out chocolate and add to a heat proof mixing bowl.
2. Once heavy cream comes to a full simmer, remove from heat and pour over chocolate chips.  Let sit for two minutes and mix until smooth.
3. Let cool 10 to 15 minutes before dripping over the cake.
4. Once ganache is dripped over the cake, sprinkle with chopped walnuts.