Devil's Food Cake with Chocolate Ganache

Ingredients

• 1 lb bittersweet chocolate (about 60%), finely chopped or chocolate chips
• 2 cups (16 oz) heavy cream
• large pinch of kosher salt
• 2 TBSP (1 oz) unsalted butter, softened
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 3/4 cups all-purpose flour
• 2 cups packed dark brown sugar
• 2 tsp pure vanilla extract
• 3 large eggs, at room temperature
• 3/4 cup unsweetened Dutch-processed cocoa powder
• 1 1/4 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 1/2 cups buttermilk, at room temperature
• 1/4 cup mayonnaise (to help keep cake moist)

Instructions

1. 1

   At 8 hours before serving and preferably the...: At 8 hours before serving and preferably the day before: Put the chopped chocolate or chocolate chips in a medium bowl with a large pinch of kosher salt. Bring the cream to a simmer, almost boiling, in a saucepan over medium-high heat (don't walk away from the stove while doing this as your cream will quickly boil over).

2. 2

   Pour the hot cream directly over the chocolate...: Pour the hot cream directly over the chocolate and let it sit without stirring for 5 minutes. This will melt the chocolate and allow the cream to cool slightly making and emulsion easier. Put a whisk in the center of the chocolate cream mixture and begin whisking in a small, tight circular motion until fully combined.

3. 3

   Add the 2 TBSP butter and stir until...: Add the 2 TBSP butter and stir until it is fully incorporated. Put a piece of plastic wrap directly onto the surface of the ganache and set aside at room temperature for at least 8 hours or overnight.

4. 4

   Preheat your oven to 350°F. Butter two 8x2-inch...: Preheat your oven to 350°F. Butter two 8x2-inch round cake pans and grease and flour the pans, tapping out any excess flour. Set aside.

5. 5

   In a stand mixer fitted with the paddle...: In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and vanilla on medium-high speed until lighter in color- about 3 to 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next. Scrape down the sides of the bowl as necessary.

6. 6

   In a medium bowl whisk together the flour,...: In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

7. 7

   Add about 1/4 of the dry ingredients to...: Add about 1/4 of the dry ingredients to the batter and mix on low speed until incorporated. Add about 1/2 cup of the buttermilk and mix on low speed until incorporated. Continue to alternate dry ingredients and buttermilk, mixing until incorporated after each addition and stopping to scrape the bowl and beater as necessary. Fold the mayonnaise into the batter.

8. 8

   Divide the batter evenly between the prepared pans...: Divide the batter evenly between the prepared pans and bake on the center wrack on a 350°F oven for about 40 to 45 minutes- until a toothpick inserted in the center of the cakes comes out clean and the sides of the cake have begun to pull away from the pan slightly. Remove the pans from the oven and cool on a rack for 20 minutes. Invert the cakes onto the rack and remove the pans. Cool the cakes completely before assembling.

9. 9

   With a serrated knife, cut each cake in...: With a serrated knife, cut each cake in half horizontally (try to do this more evenly than I did!). Put one of the layers, cut side up, on a cake plate and place strips of wax or parchment paper under the cake to keep the plate clean while icing.

10. 10

    Top the cake with about 1/3 cup of...: Top the cake with about 1/3 cup of the ganache, spreading it evenly over the top. Add another cake layer, cut side up, top with ganache, and repeat until the last layer is in place.

11. 11

    Spread a thin layer of ganache over the...: Spread a thin layer of ganache over the top and sides of the cake and refrigerate for 15 minutes to seal in any crumbs (this is called a crumb coat). Spread the remaining ganache over the top and sides. Remove the paper from under the cake.