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1
Cake.
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2
PREHEAT oven to 350F Microwave chocolate, 1/2 cup of the sugar and the water in large bowl on HIGH 2 minute or until chocolate is almost melted, stirring after 1 minute
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3
Stir until chocolate is completely melted.
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4
Cool to lukewarm.
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5
MIX flour, baking soda and salt; set aside.
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6
Beat butter and remaining 1-1/4 cups sugar in large bowl with electric mixer on medium speed until light and fluffy.
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7
Add eggs, 1 at a time, beating well after each addition.
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8
Add flour mixture alternately with the milk, beating until well blended after each addition.
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9
Add chocolate mixture and vanilla; mix well.
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10
Pour into 2 greased and floured 9-inch round cake pans.BAKE 30 to 35 minute or until toothpick inserted in centers comes out clean.
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11
Cool in pans 10 min.
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12
; remove from pans to wire racks.
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13
Cool completely.
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14
Ganache:.
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15
Bring cream to a boil.
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16
Add in corn syrup and salt.
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17
Turn off heat, add chocolate in and stir till melted and smooth.
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18
Let cool till its the right consistency to frost.
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19
Take half the ganache and whip it till it turns light and thick.
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20
Place one cake layer down.
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21
Top with whipped ganache (save some ganache, dont use all of it).
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22
Top with 2nd cake layer and crumb coat the whole cake with a thin layer of whipped ganache.
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23
Place in fridge to set.
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24
After it is set, pour the other half of the ganache (unwhipped ganache) over the cake and let set inthe fridge.
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25
I suggest you remove the cake from the fridge about 30 minutes before serving or you are going to have a hard time cutting it and eating it.
