| For Ganache | |
| Semisweet Chocolate | 400g - 450g *finely chopped |
| Heavy Cream | 2 cup |
| Unsalted Butter, Softened | 2 tablespoon |
| For The Cake | |
| Unsalted Butter, Softened | 3/4 cup |
| All-Purpose Flour / Flour | 1-3/4 cups |
| Dark Brown Sugar / Brown Sugar | 2 cups |
| Pure Vanilla Extract / Essen Vanilla | 2 teaspoon |
| Eggs | 3 large |
| Unsweetened Cocoa Powder | 3/4 cup |
| Baking Soda | 1-1/4 teaspoon |
| Baking Powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Buttermilk | 1 1/2 cup |
| Mayonnaise / Plain Yougurt | 1/4 cup |
Make the Ganache ( make at least 8 hours before you bake the cake)
Put the chopped chocolate in a medium bowl. Bring the cream to a boil in a 2-quart saucepan over medium-high heat.
Pour the hot cream directly over the chocolate and let it sit without stirring for 5 minutes.
Using a whisk, stir in the center of the mixture in a small, tight circular motion until fully combined.
Add the 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
Make the Cake
Preheat the oven to 350°F. Butter two 8x2-inch round cake pans and line each with a parchment round.
Beat the butter, brown sugar, and vanilla on medium-high speed until lighter in color and slightly increased in volume, 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
Sift the flour, cocoa powder, baking soda, and baking powder. add salt into it.
Add one-quarter 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
Fold mayonnaise / yogurt into the batter
Divide the batter evenly between the prepared pans and bake for 40 - 45 min.