Ingredients
2-1/2 cups 2% milk1 cup butter, cubed8 ounces semisweet chocolate, chopped3 large eggs, room temperature2 teaspoons vanilla extract2-2/3 cups all-purpose flour2 cups sugar1 teaspoon baking soda1/2 teaspoon saltFILLING:6 tablespoons butter, cubed4 ounces bittersweet chocolate, chopped2-1/2 cups confectioners’ sugar1/2 cup heavy whipping creamGANACHE:10 ounces semisweet chocolate, chopped2/3 cup heavy whipping cream
Preparation
In a large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.
Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin).
Transfer to 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners’ sugar and heavy whipping cream until smooth.
For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.
Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and side of cake. Store in the refrigerator.
