By the way, I just found my new favorite frosting, from the wonderful martha stewart.
This was a 10 inch cake, which I decided is my new favorite cake size also!
Martha's Mrs. Millman's Recipe
24 ounces semisweet chocolate
4 cups heavy cream
1 t. corn syrup
Put chocolate and cream into a medium saucepan. Cook over med-low heat, stirring constantly with a wooden spoon/spatula, until thick; about 30-35 minutes. Remove from heat. Stir in corn syrup. Transfer to a large metal bowl. Refrigerate until frosting is cool enough to spread (and the right consistency). This will take about 2 hours, stir every 20 minutes or so. If you refrigerate it over night, you will need to get it room temperature before you can frost with it.
For this size cake, which was a double batch, I added another bag of chocolate chips, so it was about 36 ounces of chocolate, but the same amount of cream. Also, you can use milk chocolate if you want it sweeter. I used half milk chocolate, half semisweet.