Double Chocolat Layer Cake

• For the cake:
• 3 oz. semisweet chocolate
• 1 1/2 c. hot, strong, brewed coffee
• 3 c. sugar
• 2 1/2 c. all-purpose flour
• 1 1/2 c. Unsweetened cocoa powder
• 2 t. baking soda
• 3/4 t. baking powder
• 1 t. salt
• 3 large eggs
• 3/4 c. vegetable oil
• 1 1/2 c. well-shaken buttermilk
• 3/4 t. vanilla
• For ganache frosting:
• 1 # semisweet chocolate (yes, one pound!)
• 1 c. heavy cream
• 2 T. sugar
• 2 T. light corn syrup
• 1/2 stick (1/4 c.) butter
• Special equipment:
• two 10x2" round cake pans

1. For cake:
2. Preheat oven to 300 degrees. Grease pans. Line bottoms with wax or parchment paper and grease the paper.
3. Finely chop 3 oz. choc. and combine with hot coffee.
4. Let stand, stir occasionally 'til melted and smooth.
5. Sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another bowl beat eggs 'til thickened slightly and cream colored. Add oil, buttermilk, vanilla and melted choc. mix. to eggs, beating 'til well combined.
6. Add sugar mix. and beat on medium speed 'til just combined.
7. Divide batter between pans and bake in middle of oven 'til tester in center comes out clean, 1 hour to 1 hour and 10 min.
8. Cool layers completely before running knife along edge and inverting unto the rack. Remove wax paper. Can be made 1 day ahead and wrapped well in plastic wrap, at room temp.
9. Frosting:
10. Finely chop choc. In a 1 1/2 to 2 qt. saucepan bring cream sugar, and corn syrup to a boil over moderately low heat, whisking 'til sugar is dissolved. Remove from heat, add choc., 'til melted. Cut butter into pieces and add to frosting, whisking 'til smooth.
11. Transfer to a bowl and cool 'til spreadable.
12. Spread between layers and over top and sides. Cake keeps covered and chilled 3 days. Bring cake to room temp. before cutting.

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Taken from www.epicurious.com/recipes/member/views/double-chocolat-layer-cake-1211006 (may not work)