I found this one in the Boston Globe. I haven't made this one yet.
The batter makes a thick brownie that is chilled after baking. The top is coated with a layer of rich chocolate ganache before the mixture is cut into squares. For both the brownie and the ganache, Chocolate Idol winner Blanche Ip recommends using a top quality bittersweet chocolate in the range of 66 to 72 percent chocolate liquor.
I haven't tried this yet but it sounds amazing!
This cake is known as a butter cake, made by creaming butter with sugar until the mixture is soft, smooth and pale yellow in color. When adding the flour, eggs and other ingredients to the mixture, do not overwork it or you may destroy the air bubbles and the lightening effect of the creaming.
I got this from a great blog I stumbled upon called rockrecipes.blogspot.com
I totally guessed on how long this takes to make. The recipe was difficult to break down on this site so please pay close attention. I have the complete ingredients and directions below. If it's too difficult to follow please email me and I will sent you the recipe.
"The cake combines a classic Victoria Sponge Cake soaked in lemon syrup, filled with a combination of lemon custard mixed with whipping cream, covered in a thin layer of lemon buttercream frosting with a poured chocolate ganache over the whole thing. I then garnished it with chocolate curls, candied lemon zest and a candied lemon zest rose."