Preheat oven to 350 degrees F. Grease and lightly flour two 9x1 1/2-inch round cake pans; set aside.

In a very large mixing bowl combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Add milk, oil, and vanilla.

Beat with an electric mixer 2 minutes on medium.

Add eggs and beat again 2 minutes.

Divide batter evenly between the prepared pans, smoothing tops with a rubber spatula.

Bake for 25 to 30 minutes or until a wooden toothpick inserted near centers comes out clean.

Cool cake layers in pans on wire racks for 10 minutes.

Remove from pans and cool on racks completely.

Filling:

In a pot, combine the chocolate pieces and 1/4 cup whipping cream.

Cook and stir over low heat until chocolate almost melts.

Remove from heat; stir until smooth.

Cool for 15 minutes.

In a large mixing bowl beat cream cheese and butter.

Add vanilla.

Slowly add 4 cups powdered sugar, beating until well mixed.

Beat in the cooled chocolate mixture.

Chill about 30 minutes or until firm enough to spread.

To assemble: Spread cooled filling in between 2 cake layers. May have some extra depending how much you use.

Ganache:

In a saucepan bring cream just to boiling over medium-high heat.

Remove from heat.

Add chocolate.

Let stand for 5 minutes w/o stirring.

Then stir until smooth.

Cool for 15 minutes before using.

Once cool, pour ganache over the top of the cake.

Top with chocolate curls if desired.