-
1
Preheat oven to 350F. Grease three 8-inch round cake pans, and line the bottoms with parchment paper.
-
2
In a large bowl, whisk the flour, baking powder, baking soda and salt.
-
3
In another bowl, whisk the boiling water and cocoa powder until smooth.
-
4
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in buttermilk and vanilla extract.
-
5
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.
-
6
Divide the batter and pour into the prepared pans, smoothing the surface with a spatula. Bake 20 to 25 minutes or until a toothpick inserted into the cake comes out clean.
-
7
Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack. Cool completely before frosting.
-
8
To prepare ganache, place the chocolate, heavy cream and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes. Remove bowl from heat.
-
9
To assemble the cake, place one cake layer on your serving plate and spread with 1/2 cup ganache. Place another cake layer on top, and gently press down a little bit. Spread with another 1/2 cup frosting. Place the last layer of cake on top.
-
10
Pour ganache over the top and sides of the cakes. Use a spatula to even out the ganache on the cake. Use a spoon to create swoops and peaks.
