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1
For the ganache:
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Make the ganache at least 4-5 hours before assembling the cake.
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Place the chopped chocolate in a large glass or stainless steel bowl; set aside.
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In a medium heavy-bottomed saucepan over medium-high heat, heat the cream and salt until the mixture starts to bubble around the edges of the pan. Immediately pour hot cream over the chopped chocolate and whisk or stir gently to incorporate the two ingredients together (avoid using a wooden spoon which can trap moisture and cause the chocolate to seize). I like to pass the cream mixture through a fine sieve to be sure no lumps remain, but you don't have to be that particular.
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5
If you plan to assemble the cake tomorrow, drape a clean kitchen towel (not plastic wrap or foil, which can trap moisture and cause ganache to seize) over the bowl and allow it to sit undisturbed on the counter until needed (it will thicken to the perfect spreading consistency overnight).
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If you plan to assemble the cake on the same day, pour the warm ganache into a shallow sheet pan which will speed up the cooling process. Just make sure to stir every so often to avoid crystallization.
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For the cake:
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Preheat oven to 350 F. Prepare two 8 or 9-inch round cake pans by coating the bottom and sides with flour/oil baking spray and lining the bottom of the pans with parchment. Then wrap pans with insulated cake strips (not necessary, but will eliminate domed layers). Set pans aside.
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In a large bowl, combine the flour, baking powder, salt and sifted cocoa powder; whisk to combine and set aside.
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In another bowl, combine the buttermilk, egg yolks, vanilla, food coloring, vinegar, and canola oil; set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together until the butter is light yellow and creamy looking. Turn the mixer off and add 1/3 of the flour mixture; mix on low until combined. Turn the mixer off and add 1/2 of the buttermilk mixture; mix on low until combined. Repeat by adding 1/3 of the flour mixture, the remaining 1/2 buttermilk mixture, and finally the remaining 1/3 of the flour mixture. Then increase speed to medium and beat for 2 minutes.
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Pour batter evenly into the two prepared pans. Place on the center rack of preheated oven and bake for 25-30 minutes, or until the cake surface springs back when pressed and a toothpick poked in the center of the cake comes out clean (a few crumbs are okay).
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13
Remove pans from oven and cool cakes for 5-10 minutes before removing them from the pans onto a rack to cool completely.
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Fill between the layers and frost the outside of the assembled cake with prepared ganache. Serve chilled or at room temperature-we like it chilled.
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Makes one double layer 8 or 9-inch cake.
