Preheat the oven to 350F

Prepare two 8-inch round cake pans with non-stick spray and flour and bake even strips.

Melt the butter and let it cool. Sift the flour, cocoa, baking soda and baking powder. To it add the sugar, eggs, milk and coffee. Beat until mixes and smooth.

Divide the batter between the two pans and bake 30 -35 minutes.

Cool the cakes in the pan for 15 minutes before turning them out on to a wire cooling rack.

Break up the chocolate candy and melt the chocolate in the microwave for 20 seconds at 70% power. Stir it smooth and set aside to cool to room temperature.

Beat the butter until light and creamy. Add in 1½ cup of powdered sugar and cocoa slowly until evenly blended. Mix in the melted chocolate and vanilla. Add in the coffee a little at a time until you've reached the frosting consistency. If your frosting is too thin, add more powdered sugar and if the frosting is too thick add bit more of the coffee.

Frost the cake and keep refrigerated until ready to decorate.

Wash and dry your flowers. Shake off any excess water that may be inside the folds of the petals. Cut the stems off and lay the flower on top of the cake. Your choice of positioning, but I liked them off center covering about a third of the cake. Wrap the stems in plastic or florist tape if you are going to poke the stem into the cake. Use extra greens if desired.