This is a cake for those more adventurous chefs who want something a bit more challenging to cook.  This does take a bit of time and energy but it is very good in the end.

Cake Batter Ingredients
6 ounces semisweet chocolate, chopped
1 ¾ cup water, boiling
1 ½ cups unsweetened cocoa powder
2 cups sifted cake flour
2 teaspoons baking soda
¼ teaspoon salt
2 ½ sticks butter, softened
1 ¾ cups dark brown sugar, packed
4 large eggs, room temperature
1 tablespoon vanilla extract

White Chocolate Frosting Ingredients
9 ounces white chocolate, chopped
12 ounces cream cheese, softened
½ stick butter, softened
Dark Chocolate Ganache Ingredients
½ cup heavy cream
2 tablespoons butter
2 ounces semisweet chocolate, chopped
2 ounces bittersweet chocolate, chopped

Whipped Chocolate Filling Ingredients
½ cup heavy cream
½ teaspoon almond extract
4 ounces semisweet chocolate, chopped

Cake Directions
Preheat oven to 350 degrees.
Butter 4 cake pans and line the bottom of each with cut to size wax paper. 
Butter and flour the wax paper.
Put chocolate in glass, heatproof bowl and pour boiling water over it.
Set aside to melt for 5 minutes.
Add the cocoa and stir until smooth.
Cool to room temperature.
Whisk together flour, baking soda, and salt.
Using electric mixer, cream the butter and brown sugar together until fluffy.
Add the eggs, 1 at a time, beating well after each addition.
Scrape down the bowl.
Beat in vanilla.
Add the dry ingredients and half of the chocolate mixture and beat to contine. 
Add the remaining chocolate mixture and beat on low speed until smooth.
Divide batter among 4 prepared cake pans.
Bake in oven for 15 to 20 minutes, or until cake tester inserted in centers comes out clean.
Cool on wire racks for 10 minutes.
Invert pans and turn cakes onto racks to cool completely.

White Chocolate Frosting Directions
In top of double boiler set over hot but not boiling water, on low heat, melt the white chocolate, stirring until smooth and silky looking.
Allow chocolate to cool slightly.
Using an electric mixture on medium speed, beat the cream cheese. 
Slowly add the cooled white chocolate and beat on low speed until combined.

Dark Chocolate Ganache Directions
In glass bowl covered with plastic wrap, heat the cream, butter and both chocolates (semisweet and bittersweet) on high in microwave at 30 second intervals. 
Stir after each interval until smooth.
Cool to room temperature.
Refrigerate the ganache until chilled but still spreadable, about 1 ½ hours.

Whipped Chocolate Filling Directions
In small saucepan, bring the heavy cream and almond extract to low simmer. 
Remove pan from heat and stir in chocolate until smooth.
Pour mixture into bowl and chill until cool.
Stir occasionally it chills.
Using an electric mixture on medium speed, beat the filling until soft peaks form.

Assembly
Place one of the layers on the place. 
Stir the ganache filling, then spread it evenly over the top of the cake.
Arrange second layer and spread with white chocolate frosting.
Arrange third layer and spread with whipped chocolate filling.
Arrange fourth layer and frost sides first and then top of the cake with white chocolate frosting.

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