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1
To make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper.
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2
Alternately, oil the pans and then flour them.
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3
In the bowl of an electric mixer, combine the brown sugar and oil.
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4
Turn on the mixer to a low speed and mix in the eggs.
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5
Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl.
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6
Set this mixture aside.
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7
In another small bowl, mix the vanilla into the milk and set this aside as well.
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8
Bring the water to a boil and pour over the cocoa and whisk it until it is smooth.
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9
To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour.
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10
With the mixer off, scrape down the sides of the bowl after each addition.
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11
With the mixture at a low speed add the cocoa.
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12
Scrape down the sides of the bowl and pour this mixture into the prepared cake pans.
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13
Bake the cake for approximately 15 minutes or until tester comes out clean.
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14
When cake layers have cooled, remove from pans and refrigerate until cold.
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15
To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar.
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16
When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl.
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17
Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed.
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18
Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting.
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19
To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup.
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20
Bring the heavy cream to a full boil.
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Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides.
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22
Refrigerate for 20 minutes or longer.
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23
Serve the cake cold or allow it to come to room temperature before serving.
