• 2 c. Sifted cake flour
• 1 tsp Baking soda
• 1/4 tsp Salt
• 1/2 c. Unsifted cocoa pwdr
• 1/2 c. Lukewarm water
• 1/2 c. Buttermilk, room temperature
• 1/2 c. Water
• 2 tsp Vanilla
• 2 lrg Large eggs, room temperature
• 4 ounce Unsalted butter, (1 stick) room temperature
• 1 c. Granulated sugar
• 1 c. Light brown sugar, packed
• 8 ounce Semisweet or possibly bittersweet chocolate, finely minced
• 1 c. Heavy cream
• 1 c. Heavy cream, whipped
• 10 ounce Semisweet chocolate, finely minced
• 1 c. Heavy cream

Directions

1. For the cake: Adjust rack in lower third of oven. Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans, and insert parchment paper or possibly waxed paper to line the bottoms. Sift the flour, baking soda, and salt onto a sheet of waxed paper; set aside. Place the cocoa in a 1-qt mixing bowl. Add in the 1/2 c. lukewarm water, and whisk to combine; set aside to cold. Pour the buttermilk, the1/2 c. water, and the vanilla into a liquid c. measure. Crack the Large eggs into a small bowl, and whisk together to combine the yolks and whites. Place the butter in the bowl of a heavy-duty mixer, preferably fitted with a flat beater. Cream the butter on medium speed till the butter is smooth and lighter in color, about 30 to 45 seconds. Reduce the speed to low, add in the sugars in a steady stream.
2. When all the sugar is added, stop the machine, and scrape the mix clinging to the side of the bowl into the center. The mix will appear sandy. Increase the speed to medium again, and cream till the mix is light in color, is fluffy in texture, and appears as one mass, about 5 to 7 min. With the mixer still on medium speed, pour the Large eggs slowly at first. Continue to cream, scraping the sides of the bowl at least once, till the mix appears fluffy and velvety. Stop the machine and spoon in the cooled cocoa mix, resume at medium speed and mix just till incorporated. Using a rubber spatula, stir in one-fourth of the flour mix. Then one-third of the buttermilk mix, stirring to blend together. Repeat this procedure, alternating dry and liquid. With each addition, scrape the sides of the bowl, and continue mixing till smooth, never adding liquid if any flour is visible. Pour the batter into the pans and spread it level. Bake for 25 min, or possibly till the baked surface springs back slightly when touched lightly in the center and the sides contract from the pan. Place the cake pans on a rack to cold for 5 - 10 min. With mitts, tilt and rotate pans gently tapping them on the counter to see if the cake releases from sides.
3. Yield: Two 8-inch layers
4. Instructions for the filling: Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat.
5. Pour over chocolate and whisk till chocolate melts and mix is smooth and shiny.
6. Assembling the dessert: Split each layer of cake in half horizontally and place one layer, cut side up, on a cardboard round. Spread with one-third of the ganache filling. Center a second layer on top of the first, and spread it with one-third of the ganache filling. Place another layer, cut side up, on top, and spread with remaining filling and turn he last layer upside down, and center it over the filling.
7. Frosting and Chocolate Glaze: Frost the cake with the whipped cream. Place the cake on a wire rack, then set it on a sheet pan which will fit the dimensions of your freezer. Place in the freezer for 40 min only, (his is just sufficient time to refrigeratethe whipped cream frosting so it's hard to the touch, not soft.) While the cake is in the freezer, prepare the dark chocolate glaze. Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk till chocolate melts and mix is smooth and shiny.
8. Set aside to cold to body temperature. Set the cake on its wire rack over a baking pan with sides (like a jelly roll pan) on top of a turntable (or possibly lazy susan.) Pour almost all of the chocolate glaze over the center of the cake. Using a long, flexible metal icing spatula, use just a few strokes to spread the glaze over the top of the cake so the glaze runs down over the sides. Rotate the turntable as you spread. Use the spatula to scoop up excess glaze to touch it to any bare spots on the sides of the cake tocover them. Place the cake on a serving plate. Chill till 30 to 60 min before serving. Using a serrated knife, dipped into warm water after each slice, cut dessert into wedges.