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Ingredients

• 6 ounces  (12 Tbs.) unsalted butter, at room temperature; more for the cake pans
• 10-1/4 ounces  (2-1/4 cups) unbleached all-purpose flour; more for the cake pans
• 2 teaspoons  baking powder
• 3/4 teaspoon  table salt
• 3   large eggs, at room temperature
• 4   large egg yolks, at room temperature
• 3 tablespoons  vegetable oil
• 2 teaspoons  pure vanilla extract
• 2 cups  granulated sugar
• 3/4 cup  buttermilk, at room temperature
• 12 ounces  semisweet chocolate (55 to 60%), coarsely chopped or broken into pieces (2 slightly heaping cups)
• 2 cups  heavy cream
• 2 to 3 tablespoons  dark rum or brandy

Description

This Cake Is Best Served At Room Temperature. Store It In The Refrigerator, But Take It Out About 30 Minutes Before You Intend To Serve It. Note That The Ganache Recipe Here Contains 1 Cup More Cream Than Does The Master Recipe.

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