1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon plus 1/8 teaspoon salt
3 1/2 cups sugar
14 1/2 ounces unsweetened chocolate, 4 ounces coarsely chopped and 10.5 ounces finely chopped
15 tablespoons unsalted butter, cut into tablespoon-size pieces and chilled
1/4 cup plus 2 tablespoons unsweetened cocoa powder
4 teaspoons pure vanilla extract
1 1/2 cups heavy cream
In a saucepan, dissolve 2 cups sugar in 2 cups water over medium-high heat.
Remove from the heat, add the coarsely chopped chocolate and 6 tablespoons butter and whisk until smooth.
Whisk in the cocoa powder. Beat in the eggs, then stir in 2 teaspoons vanilla.
Add the flour mixture, whisking until incorporated.
Meanwhile, in a bowl, combine the finely chopped chocolate and the remaining 9 tablespoons butter, 2 teaspoons vanilla and 1/8 teaspoon salt.
Remove the parchment from 1 of the cake layers and place the layer on the cake stand. Place about 1 cup of the chocolate frosting in the center of the layer and spread.
Remove the parchment from the second cake layer and place the layer on top of the first and spread the rest of the frosting on the top and sides.
I didn't plan anything special for the top, and really just wanted to cut right in and enjoy it, so I just added two hearts I made and called it a day. But this cake is perfect without any decorations or you can add whatever you would like on top it's a perfect canvas.
I hope you enjoy making this as much as I did. Enjoy!!