Pre-heat oven to 350°, grease and flour 2 - 9 inch cake pans.
FOR THE CHOCOLATE CAKE
In a large bowl whisk together sugar, flour, cocoa, baking powder, baking soda and salt then add the eggs, milk, oil and vanilla beat for 2 minutes on medium speed, then add boiling water and stir to combine (do not beat, batter will be thin). Pour into prepared cake pans and bake for approximately 30-35 minutes. Remove from oven and let cool 10 minutes in cake pans then remove to a wire rack to cool completely before frosting.
FOR THE BUTTER CREAM FILLING
Beat together sugar, vanilla, butter and milk until fluffy. Add red food colouring while beating to reach desired colour.
FOR THE WHITE CHOCOLATE GLAZE
Place chopped white chocolate in a heat proof bowl, heat cream and milk until hot but not boiling, pour over white chocolate and mix until smooth, mix in red food colouring to reach desired colour. Let cool and thicken.
PUTTING THE CAKE TOGETHER
Level off the tops of the cake to make them flat **, fill the middle with the butter cream filling, top with second cake and pour cooled and thickened chocolate glaze over top to drizzle (if ganache is too thick add a little warmed milk to thin), decorate with Fondant Roses. Enjoy.