Dark-Chocolate Cake with Ganache Frosting

Ingredients:

   1 cup (2 sticks) unsalted butter,room temperature, plus more for pans

   1/2 cup unsweetened Dutch- process cocoa (spooned and leveled), plus more for pans

   2 cups all-purpose flour (spooned and leveled)

   1/2 tsp. baking powder

   1/2 tsp. baking soda

   1/2 tsp. salt

   1 1/2 cups packed light-brown sugar

   2 large eggs plus 2 large egg yolks, room temperature

   6 oz. bittersweet chocolate, melted

   1 tsp. pure vanilla extract

   1 cup low-fat buttermilk

   Dark-Chocolate Ganache

Step 1: Preheat oven to 350 degrees. Butter 2  8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.

Step 2: In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanila. With mixer on low, alternately add flour mixture in 3 parts and buttermilk in 2, beginning and ending with flour mixture.

Step 3: Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean (40-45 minutes). Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.

Step 4: Set a rimmed baking sheet upside down on a work surface. Place 1 cake on the sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using 2 wide metal spatulas, carefully transfer frosted cake to a serving platter.

Step 5: Enjoy!