1. Preheat oven to 350. .Lightly butter sides and bottom of 8” x 8” inch baking pan.  Line with parchment paper to fit bottom of pan.  Butter both sides of parchment. Set aside.
2. In a large mixing bowl, combine cake mix, pudding mix, water oil, eggs and extract. Beat on medium speed to blend.
3. Pour cake batter into prepared pans.  Bake 50-55 minutes or until cake tester comes out clean.  Remove from oven.  Wrap cooled cake in foil then freeze cake until firm.
4. Remove cake from freezer; slice frozen cake into 2” x 2” squares, cut squares in half.
5. Place one layer on serving plate. Spread with chocolate ganche frosting. Repeat with each layer to make 3 layers of cake. Frost top of cake, use fork tines to create design on cake.
6. Whip heavy cream in large mixing bowl. Add two tablespoons powdered sugar to thicken.
7. Beat until still peaks form.  Place cream in pastry bag fitted with tip # 1M. Pipe dollop on top of stacked cake. Sprinkle with chips and add chocolate roll.
8. Keep refrigerated until ready to serve.

Chocolate Ganache Frosting

12 ounces semisweet chocolate, chopped finely or morsels

1 cup heavy whipping cream

Place chocolate pieces into a heat proof bowl.  Bring cream to a near boil in small saucepan. Pour hot cream over chocolate pieces.  Whisk until smooth. To whip ganache, transfer mixture to the bowl of electric mixer with whisk attachment.  Whip chocolate until light and fluffy.  Mixture will look like chocolate butter cream.  Makes 2 cups frosting.