1. Sift flour, baking soda, baking powder and salt together in bowl.

2. In medium heat-proof bowl over (not touching) barely simmering water, melt chocolate in water, stirring occasionally until perfectly smooth.

3. Remove from heat.

4. In large mixing bowl, beat butter on medium speed until creamy.

5. Continue beating while sprinkling in granulated and brown sugars, 1 tb at time.

6. Add vanilla and beat until very light.

7. Add eggs singly, beating until thoroughly blended after each, then beat until very light and creamy.

8. Blend in chocolate.

9. Add flour in 3 parts by sprinkling over bowl.

10. Alternate with buttermilk in 2 parts.

11. Beat on lowest speed manageable just until each addition disappears.

12. Fold batter with large flexible rubber spatula just until thoroughly blended.

13. Divide batter among buttered 9-inch round cake pans with bottoms lined with wax paper.

14. Smooth tops, then push batter slightly up against sides.

15. Bake 2 layers on middle oven rack and 1 layer on lower oven rack at 350~.

16. Stagger so top pans are not directly over bottom pan. Bake until wood pick emerges clean from center of cake, 30 to 35 minutes.

17. Cool in pans on racks 15 minutes.

18. Then turn out onto racks, top sides up, to cool completely.

19. Up to 6 hours before serving, set thickest layer on platter, bottoms up. Spread with 2/3 cup frosting.

20. Repeat with second layer.

21. Place last layer top side up. Frost top and sides, making decorative sweeps in frosting with knife.

22. Keep cool.

23. Do not refrigerate.

24. Just before serving, wreathe leaves around bottom of platter.

25. -----.