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1
Stir water and sugar in small saucepan over low heat until sugar dissolves.
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2
Increase heat; boil.
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3
Remove from heat.
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4
Stir in creme de cacao and vanilla.
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5
(Can be made 1 week ahead.
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6
Cover; chill.)
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7
Preheat oven to 350F.
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8
Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides; line bottom with parchment paper.
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9
Cover cake rack with paper towel; spray paper towel with nonstick spray.
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10
Sift flour, cocoa powder and baking soda into small bowl 3 times.
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11
Combine eggs, egg yolk, sugar and salt in large stainless steel bowl.
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12
{Step One} Set bowl over saucepan of simmering water (do not let bottom of bowl touch water).
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13
Whisk until mixture is just warm to touch (thermometer will register 110F), about 2 minutes.
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14
Remove mixture from over water.
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15
{Step Two} Using electric mixer, beat until mixture triples in volume and falls in heavy ribbon when beaters are lifted, about 5 minutes.
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16
Beat in vanilla.
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17
Sift flour mixture over in 3 additions; fold gently to incorporate each time.
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18
Drizzle butter over and fold in (do not overmix or batter will deflate).
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19
Transfer batter to prepared pan.
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20
Bake cake until tester inserted into center comes out clean, about 40 minutes.
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21
Cut around pan sides; release sides.
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22
Turn cake out onto towel-covered rack; peel off parchment.
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23
Cool.
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24
(Can be made 1 day ahead.
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25
Wrap; store at room temperature.)
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26
Place chocolate in large bowl.
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27
Bring cream to boil in small saucepan.
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28
Pour cream over chocolate.
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29
{Step Three} Add corn syrup and extracts; whisk until smooth.
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30
Cool to room temperature, stirring occasionally.
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31
Transfer 3 cups ganache to medium bowl.
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32
Using electric mixer, beat until very thick and light colored, about 12 minutes.
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33
Using long serrated knife, cut genoise horizontally into 3 layers.
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34
Place 1 cake layer on cardboard round or pan bottom.
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35
Brush cake with 3 tablespoons syrup.
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36
Spread 1/3 of whipped ganache over.
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37
Repeat 2 more times with remaining cake layers, syrup and whipped ganache.
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38
Spread 1 cup unwhipped ganache thinly over top and sides of cake.
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39
Refrigerate cake until coating sets, about 10 minutes.
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40
If necessary, warm remaining un-whipped ganache until just pourable.
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41
Place cake on rack set over sheet of foil.
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42
Pour ganache over cake as glaze, spreading to cover top and sides smoothly.
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43
Chill until glaze begins to set, about 30 minutes.
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44
Place cake on platter.
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45
Press chocolate curls onto sides.
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46
Chill at least 2 hours.
