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1.
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Position the rack in the lower third of the oven and preheat to 350F (180C).
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Line the bottoms of two 9 x 2-inch round cake pans with parchment or wax paper.
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2.
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Sift the flour, baking powder, and salt onto a piece of wax paper; set aside.
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3.
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In the bowl of a heavy-duty mixer fitted with the paddle blade, beat the butter on medium speed until it is lighter in color; about 45 seconds.
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Add the sugar in a steady stream, then stop the machine and scrape down the bowl.
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Resume beating, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4 to 5 minutes.
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4.
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Gradually pour in the eggs, about a tablespoon at a time.
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(If the mixture looks curdled, stop adding the eggs, increase the speed to high, and beat until it looks smooth and shiny.
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Return the speed to medium, and add the remaining eggs.)
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Continue beating until the mixture is ivory-colored.
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The entire process of adding and beating the eggs should take 3 to 4 minutes.
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5.
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Reduce the mixture speed to low.
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Add the flour mixture in four additions, alternating with three additions of the milk.
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After each addition, beat until smooth and scrape down the sides of the bowl.
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Beat in the vanilla with the final addition of milk.
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Spread the batter evenly in the prepared pans.
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6.
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Bake until the tops spring back when the cakes are lightly pressed in the centres and a toothpick inserted in the centres comes out clean, about 25 minutes.
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7.
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Transfer the layers to wire cooling racks and cool for about 10 minutes.
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Invert onto the racks or plates and remove the pans.
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Peel off the paper liners and place them back on the layers, sticky sides up.
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Invert onto wire racks, right side up, and cool completely on the wax paper.
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(The cake can be baked 1 day ahead, cooled, and stored, wrapped tightly in plastic wrap.
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Or freeze, overwrapped with foil, for up to 2 weeks.)
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8.
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Fill and frost layers, top and sides with Chocolate Frosting.
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To make the frosting, in the top pan of a double boiler, combine the bittersweet and unsweetened chocolates.
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Set the pan over but not touching barely simmering water in the bottom pan and stir until melted.
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Let cool slightly.
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In a large bowl, using an electric mixer, beat the butter and confectioners sugar on medium speed until fluffy.
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Beat in the corn syrup, vanilla and salt.
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While beating, gradually add the chocolate and beat until smooth.
