This is a chocolate cake with extra eggs and oil because it ws made with Mexican flours. Since they tend to be a bit dense, I added the extra eggs and oil to make it more brownie like and it came out wonderfully rich! When I cut the crowns, I made a dam of buttercream and filled the cakes with a sugar free blueberry jam and crumb coated it the night before frosting and gave it a good chill. It was my first time filling it like this the night before and hoped the jam would soak into the cake, BOY did it! It was the first time using my side sculpting set and it was the first time doing the boarder on the top. Thanks for looking.