Double Chocolate Layer Cake
Adapted from Gourmet
Serves about 16

When it is time to frost the cake, I find it is best to do the crumb coat while the frosting is a bit runnier than you want.  In the time that the crumb coat sets in the refrigerator, the rest of the frosting will come to the right consistency.

For Cake Layers
3 oz. fine-quality semisweet chocolate
1½ cups hot brewed coffee
3 cups sugar
2½ cups flour
1½ cups unsweetened cocoa (not Dutch process)
2 tsp. baking soda
¾ tsp. baking powder
1¼ tsp. salt
3 large eggs
¾ cup vegetable oil
1½ cups well-shaken buttermilk
1 tsp. vanilla

For Ganache Frosting
1 pound fine-quality semisweet chocolate
1 cup heavy cream
2 tbsp. sugar
2 tbsp. light corn syrup
½ stick (¼ cup) unsalted butter

Make Cake Layers
Preheat oven to 300ºF.  Grease three 9-inch cake pans.  Line bottoms with parchment paper rounds.

Finely chop chocolate and combine in a bowl with the hot coffee.  Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl, sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.  In another large bowl, with an electric mixer, beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer and 5 minutes by hand).  Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating to combine well.  Add sugar mixture and beat on medium speed until just combined well.  Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, about 45 minutes.

Cool layers completely in pans on a rack.  Run a thin knife around edges of pans and invert layers onto racks.  Carefully remove the parchment paper and cool layers completely.  (Can be made one day ahead.  Wrap well in plastic wrap and leave at room temperature.)

Make Frosting
Finely chop chocolate.  In a 2 quart saucepan, bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.  Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency.)  Spread about ½-cup of frosting between cake layers.  Apply a very thin layer of frosting to top and sides of cake.  Refrigerate for 30 minutes.  Spread rest of frosting over cake.  (Cake keeps, covered and chilled, 3 days.  Bring to room temperature before serving.)