Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Dark-Chocolate Cake with Ganache Frosting 3.7 (751) 42 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 28, 2020 Print Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 1 hrs 30 mins Servings: 16 This dense cake offers an intense chocolate experience, complete with fudgy frosting. Ingredients 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans ½ cup unsweetened Dutch-process cocoa (spooned and leveled), plus more for pans 2 cups all-purpose flour (spooned and leveled) ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 ½ cups packed light-brown sugar 2 large eggs plus 2 large egg yolks, room temperature 6 ounces bittersweet chocolate, melted 1 teaspoon pure vanilla extract 1 cup low-fat buttermilk Dark-Chocolate Ganache Directions Preheat oven to 350 degrees. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture. Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely. Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter. Print