Deluxe Chocolate Cake

For the cake: Adjust rack in lower third of oven. Preheat oven to 350
degrees. Grease and flour two 8-inch round cake pans, and insert parchment
paper or waxed paper to line the bottoms. Sift the flour, baking soda, and
salt onto a sheet of waxed paper; set aside. Place the cocoa in a 1-quart
mixing bowl. Add the 1/2 cup lukewarm water, and whisk to combine; set
aside to cool. Pour the buttermilk, the1/2 cup water, and the vanilla into
a liquid cup measure. Crack the eggs into a small bowl, and whisk
together to combine the yolks and whites. Place the butter in the bowl of
a heavy-duty mixer, preferably fitted with a flat beater. Cream the butter
on medium speed until the butter is smooth and lighter in color, about 30
to 45 seconds. Reduce the speed to low, add the sugars in a steady stream.
When all the sugar is added, stop the machine, and scrape the mixture
clinging to the side of the bowl into the center. The mixture will appear
sandy. 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. With the mixer still on medium speed, pour the eggs slowly at
first. Continue to cream, scraping the sides of the bowl at least once,
until the mixture appears fluffy and velvety. Stop the machine and spoon
in the cooled cocoa mixture, resume at medium speed and mix just until
incorporated. Using a rubber spatula, stir in one-fourth of the flour
mixture. Then one-third of the buttermilk mixture, stirring to blend
together. Repeat this procedure, alternating dry and liquid. With each
addition, scrape the sides of the bowl, and continue mixing until smooth,
never adding liquid if any flour is visible. Pour the batter into the
pans and spread it level. 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. Place the cake pans on a rack to cool for 5 to 10
minutes. With mitts, tilt and rotate pans gently tapping them on the
counter to see if the cake releases from sides. Yield: Two 8-inch layers

Instructions for the filling: Put the chocolate in a medium bowl. In a
small saucepan, heat the heavy cream just to the boil. Remove from heat.
Pour over chocolate and whisk until chocolate melts and mixture is smooth
and shiny.

Assembling the dessert: Split each layer of cake in half horizontally and
place one layer, cut side up, on a cardboard round. Spread with one-third
of the ganache filling. Center a second layer on top of the first, and
spread it with one-third of the ganache filling. 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.

Frosting and Chocolate Glaze: Frost the cake with the whipped cream. Place
the cake on a wire rack, then set it on a sheet pan that will fit the
dimensions of your freezer. Place in the freezer for 40 minutes only, (his
is just enough time to chill the whipped cream frosting so it’s firm to
the touch, not soft.) While the cake is in the freezer, prepare the dark
chocolate glaze. Put the chocolate in a medium bowl. In a small saucepan,
heat the heavy cream just to the boil. Remove from heat. Pour over
chocolate and whisk until chocolate melts and mixture is smooth and shiny.
Set aside to cool to body temperature. 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.) Pour almost all of the chocolate glaze over the center of the
cake. 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. Rotate the turntable as you spread. Use the spatula to scoop
up excess glaze to touch it to any bare spots on the sides of the cake
tocover them. Place the cake on a serving plate. Refrigerate until 30 to
60 minutes before serving. Using a serrated knife, dipped into hot water
after each slice, cut dessert into wedges.