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1
Make the cake: Preheat the oven to 350 degrees F. Butter two 8-by-2-inch-round cake pans and dust with flour, tapping out the excess.
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2
Combine the chocolate, milk and 1/2 cup water in a microwave-safe bowl.
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3
Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth, then let cool.
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4
Meanwhile, sift the flour, cocoa powder, baking powder, baking soda and salt into a large bowl; set aside.
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5
Beat the butter in a large bowl with a mixer on medium speed until creamy, about 4 minutes.
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6
Add the vegetable oil, brown sugar, granulated sugar and vanilla; beat until fluffy, about 4 more minutes.
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7
Add the eggs, one at a time, beating until incorporated.
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8
Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the melted chocolate mixture; beat until just incorporated.
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9
Divide the batter between the prepared pans and smooth the tops.
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10
Bake until a toothpick inserted into the centers comes out clean, 45 to 50 minutes.
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11
Let cool 20 minutes in the pans, then run a knife around the edges and invert onto a rack to cool completely.
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12
Reheat the oven to 350 degrees F. Line a rimmed baking sheet with foil.
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13
Using a long serrated knife, cut each cake in half crosswise to make 4 layers.
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14
Crumble one of the layers into small pieces on the baking sheet.
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15
Bake until dry, about 20 minutes; let cool completely.
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16
Cover with parchment paper and crush with the bottom of a saucepan to make coarse crumbs; set aside.
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17
Make the frosting: Combine the chocolate, corn syrup and 1/2 cup hot water in a large heatproof bowl set over a pot of simmering water; stir until melted, about 5 minutes.
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18
Remove the bowl from the pot and let cool 10 minutes.
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19
Transfer to a stand mixer fitted with the whisk attachment and start beating on high speed; beat in the vanilla, then the butter, 1 tablespoon at a time, until fluffy.
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20
Gradually add the confectioners' sugar and beat until creamy.
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21
Refrigerate, stirring occasionally, until thick enough to spread, about 10 minutes.
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22
(If the frosting is too thick, microwave in 10-second intervals for up to 30 seconds to soften.)
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23
Put one cake layer on a platter; spread 1 heaping cup frosting on top.
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24
Add another cake layer, more frosting and the last cake layer.
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25
Cover the top and sides with the remaining frosting.
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26
Press the reserved cake crumbs all over the cake.
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27
Photograph by Ryan Dausch
