dark chocolate cake with ganache frosting

How To Make dark chocolate cake with ganache frosting

• 1

  Preheat oven to 350. Butter two 8-inch round cake pans, dust with cocoa, tapping out excess. Line bottom of each pan with parchment paper; set aside.
• 2

  In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt, set aside.
• 3

  In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and egg yolks, one at a time, beating well after each addition; beat in melted chocolate, oil, and vanilla.
• 4

  With mixer on low, add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
• 5

  Divide batter between prepared pans; smooth tops and gently tap pans on counter to to remove any air bubbles. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes; run a knife around edge of each pan, invert cakes onto a wire rack to cool completely.
• 6

  Place a cooled cake on a serving platter that has been lined with four triangles of parchment paper. (The paper will be pulled from under cake after frosted.). Spread top of cake with 1/3 of ganache. Place second layer on top, spread remaining ganache over sides of cake. Gently pull parchment papers from beneath cake.
• 7

  FROSTING In a large saucepan, bring 2 cups whipping cream, 1/2 cup confectioners' sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped, or chips, and let stand without stirring for 1 minute. Add 1 teaspoon vanilla and whisk just until combined. Pour mixture thru a strainer to eliminate any unmelted lumps of chocolate. Refrigerate, stirring occasionally until spreadable, about 1hour.
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