In a bowl whisk together flour, baking soda, baking powder and salt

In another large bowl beat butter and sugar until light and fluffy

Add eggs one at a time and beat in with vamilla

Stir in flour mixture alternating with milk and sour cream

Pour into prepared pan and bake 45 to 55 minutes until a toothpick comes out just clean. Cool 10 minutes on a rack then run a thin knife around edges of pan to loosten any stuck cake. Let cool completely in pan before adding chocolate ganache layer

Melt cream until hot, pour over chocolate chips in a bowl, stir smooth and cool until thick enough to spread spread over cooled cake layer. Refrigerate in pan to set before adding top layer

Heat cream until hot and pour over white chocolate and stir smooth. Cool to room temperature then refrigerate until cold

In a bowl beat marscapone cheese, vanilla and confectioner's sugar until smooth

Beat cooled white chocolate mixture until light and fluffy

Fold marscapone mixture into whipped white chocolate in 2 additions

Spread over cooled chocolate layer and refrigerate at least 2 hours

Dust with sweetened cocoa powder, remove sides from springform pan and decorate with dark and White Tand dark trufflesruffles