A very yummy recipe for chocolate cake with ganache topping. Great served with vanilla ice cream.
Preheat oven to 350°F. grease 2 round 9 inch cake pans.
combine flour, baking soda, baking powder, and salt into medium bowl.
Sift cocoa into another medium bowl. Pour 1 cup boiling water over cocoa; whisk to blend. Using electric mixer, beat sugar and eggs in large bowl until light and fluffy, about 2 minutes.
Add butter to egg mixture and beat until blended. Beat in cocoa mixture. Add buttermilk and vanilla; beat to blend.
Add dry ingredients and beat on low just to blend. Transfer batter to prepared pan; smooth top.
Bake cake until tester inserted into center comes out clean, 30-35 minutes. Cool cakes completely in pan on rack.
To make the frosting, n a medium bowl, sift together the confectioners sugar and cocoa, and set aside.
In a large bowl, cream butter, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy.
To make the ganache. Place chopped chocolate, butter, and vanilla in medium bowl. Bring cream and sugar to boil in medium saucepan, stirring to dissolve sugar. Carefully pour hot cream mixture into bowl with chocolate. Let stand 1 minute. Whisk until melted and smooth. Chill ganache until cool.
To Serve, place one cake on a serving plate, spred a thin layer of frosting then top with second cake, smooth frosting over top and sides of cake, chill until firm. Spread ganache over top of cake.