Layer Cake

Sorry it's taken so long to post this!
Here are the yummy food pics. 

Here's the recipe I used for the chocolate cake.  The recipe is intense to make, but so good.  I like it because it doesn't dome or sink.  I like the advice of putting a paper towel (or cooking spray) down on the rack when you get them out of the pan.  I made the cake the night before.  Chocolate cake tastes better after it's settled overnight. 

Here's the recipe for the filling and frosting.  The marshmallow cream is so yummy! The frosting, I didn't care for it (a whole pound of butter is too much).  I would use a different chocolate frosting.

Tips & Tricks for Splitting Cakes: from Sweetapolita
1. Always start with a cold cake: refrigerate for about 2 hours or freeze for about 30 minutes
2. With a good quality serrated knife (I only use my favorite Mac 10 1/2″ serrated bread knife–this thing is insanely sharp), trim any doming off the top of each layer.
3. Measure the height of your layer with a ruler, then create a score line on the halfway mark all the way  around the outside of the cake.
4. Lower yourself to almost eye-level to the cake. With a gentle sawing motion, slowly move the knife gradually towards the center of the cake, then turn cake 1/4 turn, and repeat until you have cut through the entire layer.

Also more good tips:
50 Tips for Baking Better Cakes

Recipe for simple syrup you can put on your cake or cupcakes to make them more moist. You brush it very lightly on or spray it on.  This is what the pros do.