Successful chocolate and back to work

I think I've got the 6 inch chocolate cake down.  Rather than normal icing I had some ganache I'd made week before last that was too thin.  It had been in the refrigerator and I let it sit out while the cake baked and cooled and it was the perfect consistency and outstanding flavor.  The baker's espresso I have lent just the right depth to the cake flavor too.  

The richness is OK in such small pieces.  

I need to work on making it smooth... this would never pass GBB.

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