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1
Preheat the oven to 350 and position 2 racks in the middle and lower thirds.
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2
Butter three 9-inch round cake pans and line the bottoms with parchment or wax paper.
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3
Butter and flour the parchment.
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4
In a medium bowl, whisk the cocoa with the water until smooth; let cool to room temperature.
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5
In a small bowl, combine the egg yolks, eggs and vanilla with one-fourth of the cocoa mixture.
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6
In a standing electric mixer, stir together the flour, sugar, baking powder and salt.
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7
Add the butter and remaining cocoa mixture and mix at low speed just until the dry ingredients are moistened.
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8
Scrape down the bowl and beat at medium speed until light and smooth.
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9
Add the egg mixture in 3 batches, beating for 20 seconds between additions.
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10
Divide the batter evenly among the cake pans.
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11
Smooth the tops and bake for about 25 minutes, or until a toothpick inserted in the center of each cake comes out clean.
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12
Let the cakes cool in the pans for 10 minutes, then turn each out onto a rack and peel off the paper.
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13
Invert onto another rack and let cool completely.
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14
Center a cake layer on a platter and spread 3/4 cup of the Espresso Ganache over the top.
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15
Set a second cake layer on top of the first and spread 3/4 cup more filling on top.
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16
Cover with the third cake layer and spread the top and side with the remaining ganache.
