1 cup unsalted butter, room temp, plus more for pans
1/2 cup unsweetened dutch process cocoa (spooned & leveled), plus more for pans
2 cups all purpose flour (spooned/leveled)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-1/2 cups packed light brown sugar
2 large eggs, plus 2 large yolks, room temp
6 oz bittersweet chocolate, melted
1 tsp pure vanilla extract
1 cup low-fat buttermilk
Dark Chocolate Ganache frosting (see separate recipe)
Instructions
Preheat oven to 350. Butter 2-8 inch round cake pans, dust with cocoa, tapping out excess. Line bottom of each pan w/ a round of parchment paper; set aside. In a med 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 & fluffy. Add eggs and yolks, one at a time beating well after each; beat in chocolate and vanilla. W/ mixer on low, alternately add flour mixture in 3 parts and buttermilk in 2, beginning and ending w/ flour mixture.
Divide batter between pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40-45 min. Cool in pans 15 min; run a knife along 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 w/ 1/3 of ganache. Place 2nd cake on top, spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.
Originally Submitted
1/1/2010
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