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· Prep Time45 minutes · Total Time1 1/2 hours, plus cooling · Serves16 Ingredients · o 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans o 1/2 cup unsweetened Dutch-process cocoa (spooned and leveled), plus more for pans o 2 cups all-purpose flour (spooned and leveled) o 1/2 teaspoon baking powder o 1/2 teaspoon baking soda o 1/2 teaspoon salt o 1 1/2 cups packed light-brown sugar o 2 large eggs plus 2 large egg yolks, room temperature o 6 ounces bittersweet chocolate, melted o 1 teaspoon pure vanilla extract o 1 cup low-fat buttermilk o Dark-Chocolate Ganache Directions - Preheat oven to 350. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.
- In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
- Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.
- Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter
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