Old-Fashioned Chocolate Cake

Another success from America's Test Kitchen!
Cake
12 Tbs unsalted butter (1 1/2 sticks)
1 3/4 c flour
4 oz unsweetened chocolate
1/4 cup cocoa
1/2 c hot water
1 3/4 c sugar
1 1/2 tsp baking soda
1 tsp salt
1 c buttermilk
2 tsp vanilla
4 eggs
2 egg yolks (yes that makes 6 egg folks)

Frosting
16oz semi-sweet chocolate
1 stick unsalted butter
1/3 c sugar
2 Tbs Corn Syrup
2 tsp Vanilla
1/4 tsp salt
1 1/4 c cold heavy cream

For the Cake
1. Preheat oven to 350 and grease and flour 2 9" round 2" high pans. Yes I realized your cake pans are probably not 2" - neither were mine. It overflowed slightly when I did it in 2 pans so if you're aren't 2" high I'd recommend three layers.
2. put chopped unsweetened chocolate, cocoa, and hot water into a double boiler and stir utill melted. Add 1/2 cup of sugar to the chocolate and stir until glossy - set the mixture aside to cool down.

2. Combine dry ingrediants (flour, soda, salt) in a small bowl and whisk to combine - set aside. In the big mixer bowl beat the eggs, yolks, and remaining 1 1/4 c sugar until light and fluffy - this will take a few minutes (use the whisk attachement if you have a stand mixer). After they eggs are fluffy and light, add the vanilla and then switch to normal (flat) beater

3. add 1/3 dry ingrediants, 1/2 buttermilk, dry, buttermilk, dry mixing each time untill well incorporated - don't over mix or you'll loose the fluffy eggs.

4. bake at 350 for 25-30 min until a toothpick comes out clean (note if you ignored me and used only two pans put somethign underneath to catch the drips and bake a few minutes longer)

5. Allow the cakes to cool in pans 10 min before flipping onto a rack. Wait at least 45min to frost!

Frosting
1. Melt chocolate over a double boiler (microwave will work also, if you use this method, stop often to stir and add about 1 tsp veg oil to the mixture)
2. in a pan melt butter , then add corn syrup, vanilla and sugar. Cook until the sugar is completely dissoloved.
3. place mixer bowl in ice bath and combine chocolate, butter sugar mixutre and cold cream. mix with a rubber spatula until combined and room temperature.

4. Using a wisk atttachment beat the mixture until very fluffy- a few minutes. frosting will be very soft but will nicely harden in the fridge.

Frost the cake and enjoy!