Silky Chocolate Cake

Directions

1. 1
   Preheat the oven to 350 and position 2 racks in the middle and lower thirds.
2. 2
   Butter three 9-inch round cake pans and line the bottoms with parchment or wax paper.
3. 3
   Butter and flour the parchment.
4. 4
   In a medium bowl, whisk the cocoa with the water until smooth; let cool to room temperature.
5. 5
   In a small bowl, combine the egg yolks, eggs and vanilla with one-fourth of the cocoa mixture.
6. 6
   In a standing electric mixer, stir together the flour, sugar, baking powder and salt.
7. 7
   Add the butter and remaining cocoa mixture and mix at low speed just until the dry ingredients are moistened.
8. 8
   Scrape down the bowl and beat at medium speed until light and smooth.
9. 9
   Add the egg mixture in 3 batches, beating for 20 seconds between additions.
10. 10
    Divide the batter evenly among the cake pans.
11. 11
    Smooth the tops and bake for about 25 minutes, or until a toothpick inserted in the center of each cake comes out clean.
12. 12
    Let the cakes cool in the pans for 10 minutes, then turn each out onto a rack and peel off the paper.
13. 13
    Invert onto another rack and let cool completely.
14. 14
    Center a cake layer on a platter and spread 3/4 cup of the Espresso Ganache over the top.
15. 15
    Set a second cake layer on top of the first and spread 3/4 cup more filling on top.
16. 16
    Cover with the third cake layer and spread the top and side with the remaining ganache.