Southern Devil’S Food Cake (By David Guas From Fine Cooking )

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

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.