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1
MAKE CAKE LAYERS
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2
Preheat oven to 350.
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Spray 12 - 9 inch cake pans well with bakers spray.
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4
I used foil pans as I don't have 12 cake pans
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5
Seperate eggs.
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Put yolks in 1 large bowl and whites in another large bowl.
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Let stand, covered to come to room temperature, at least 30 minutes
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Whisk flour, baking soda and salt in bowl, set aside
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Beat egg yolks with buttermilk, 2 cups of the sugar and vanilla until light and increased in volume, 5 to 8 minutes.
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Beat in reserved flour mixture just until well blended
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11
With clean, dry beaters, beat egg whites and cream of tarter until foamy and increased in volume
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Gradually add remaing 1/4 cup sugar until glossy firm peaks form
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Add 1/4 of egg white mixture to yolk mixture and fold in.
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Add remaining whites to yolks in 3 more additions, folding each addition in being careful not to deflate but thoroughly blending in
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Evenly divide batter in the 12 prepared pans.
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I used a one cup measure to scoop and pour into each pan, tapping pans to level batter
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Bake 4 cakes at a time in preheated oven until light golden, and cake feels dry not sticky.
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A toothpick will be mostly clean.
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About 7 to 9 minutes.
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Cool pans on racks 5 minutes then run a small sharp knife around edges to prevent any sticking
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MAKE FILLING.
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Whip cold Chocolate Ganache , recipe attached below
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On a serving plate starting with one cake frost each layer with a thin layer of chocolate ganache, sandwichng each layer.
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Keep top layer un frosted, and chill cake 2 hours to firm up before glazing.
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MAKE CHOCOLATE GLAZE
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Place semi sweet chocolate on large bowl.
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Heat cream to a simmer, either stove top or in microwave.
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Pour over chocolate, let sit undisturbed 1 minute to melt chocolte.
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Whisk until smooth.
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Let glaze sit at room temperature until it thickens some but is still able to pour
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Glaze cake by spooning glaze over top of cake and letting it slide down sides
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Garnish with sprinkles while glaze is wet to allow to stick.
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Chill cake to set before cutting.
