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1
Adjust rack in lower third of oven.
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2
Preheat oven to 350 degrees.
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3
Grease and flour two 8-inch round cake pans, and insert parchment paper or waxed paper to line the bottoms.
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4
Sift the flour, baking soda, and salt onto a sheet of waxed paper; set aside.
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5
Place the cocoa in a 1-quart mixing bowl.
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6
Add the 1/2 cup lukewarm water, and whisk to combine; set aside to cool.
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7
Pour the buttermilk, the 1/2 cup water, and the vanilla into a liquid cup measure.
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8
Crack the eggs into a small bowl, and whisk together to combine the yolks and whites.
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9
Place the butter in the bowl of a heavy-duty mixer, preferably fitted with a flat beater.
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Cream the butter on medium speed until the butter is smooth and lighter in color, about 30 to 45 seconds.
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Reduce the speed to low, add the sugars in a steady stream.
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When all the sugar is added, stop the machine, and scrape the mixture clinging to the side of the bowl into the center.
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13
The mixture will appear sandy.
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Increase the speed to medium again, and cream until the mixture is light in color, is fluffy in texture, and appears as one mass, about 5 to 7 minutes.
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15
With the mixer still on medium speed, pour the eggs slowly at first.
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Continue to cream, scraping the sides of the bowl at least once, until the mixture appears fluffy and velvety.
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17
Stop the machine and spoon in the cooled cocoa mixture, resume at medium speed and mix just until incorporated.
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18
Using a rubber spatula, stir in one-fourth of the flour mixture.
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Then one-third of the buttermilk mixture, stirring to blend together.
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20
Repeat this procedure, alternating dry and liquid.
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With each addition, scrape the sides of the bowl, and continue mixing until smooth, never adding liquid if any flour is visible.
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22
Pour the batter into the pans and spread it level.
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Bake for 25 minutes, or until the baked surface springs back slightly when touched lightly in the center and the sides contract from the pan.
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24
Place the cake pans on a rack to cool for 5 to 10 minutes.
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25
With mitts, tilt and rotate pans gently tapping them on the counter to see if the cake releases from sides.
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26
Put the chocolate in a medium bowl.
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27
In a small saucepan, heat the heavy cream just to the boil.
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28
Remove from heat.
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29
Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny.
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30
ASSEMBLING THE DESSERT:
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31
Split each layer of cake in half horizontally and place one layer, cut side up, on a cardboard round.
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32
Spread with one-third of the ganache filling.
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33
Center a second layer on top of the first, and spread it with one-third of the ganache filling.
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34
Place another layer, cut side up, on top, and spread with remaining filling and turn he last layer upside down, and center it over the filling.
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35
Frost the cake with the whipped cream.
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36
Place the cake on a wire rack, then set it on a sheet pan that will fit the dimensions of your freezer.
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37
Place in the freezer for 40 minutes only, (this is just enough time to chill the whipped cream frosting so it's firm to the touch, not soft.)
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38
While the cake is in the freezer, prepare the dark chocolate glaze.
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39
Put the chocolate in a medium bowl.
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40
In a small saucepan, heat the heavy cream just to the boil.
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41
Remove from heat.
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42
Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny.
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43
Set aside to cool to body temperature.
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44
Set the cake on its wire rack over a baking pan with sides (like a jelly roll pan) on top of a turntable (or lazy susan.)
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45
Pour almost all of the chocolate glaze over the center of the cake.
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46
Using a long, flexible metal icing spatula, use just a few strokes to spread the glaze over the top of the cake so the glaze runs down over the sides.
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47
Rotate the turntable as you spread.
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48
Use the spatula to scoop up excess glaze to touch it to any bare spots on the sides of the cake to cover them.
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49
Place the cake on a serving plate.
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50
Refrigerate until 30 to 60 minutes before serving.
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51
Using a serrated knife, dipped into hot water after each slice, cut dessert into wedges.
