Make the Flourless Chocolate Cake Layers

Preheat the oven to 375° F

Grease three 8-inch round cake pans with nonstick cooking spray. Place parchment paper rounds onto the bottom of each pan.

Spray the parchment paper with nonstick cooking spray as well to prevent the cake from sticking.

Melt the butter over medium-low heat on the stove in a medium-size saucepan.

Once the butter is melted, add the chopped 2 cups of SCHARFFEN BERGER Semisweet 62% cacao dark chocolate baking bar into the melted butter.

Reduce the heat to low and stir until the chocolate is melted and the mixture is smooth.

Remove from the heat.

Stir in the light brown sugar and the salt.

Stir in the vanilla extract until combined.

Add the eggs in a few at a time and stir until the mixture is smooth.

Add the SCHARFFEN BERGER Unsweetened 100% cacao dark chocolate cocoa powder a little at a time until the mixture is smooth. Stir each addition until just combined and not powdery.

Pour the batter equally into the three 8-inch pans that are prepared with nonstick cooking spray and parchment paper rounds. Add a little at a time to make it easier to divide the batter equally. About 1 ⅓ cup of batter per pan.

Bake the three 8-inch rounds for 19-21 minutes. The tops of the cake should have a thin crust on them. Check with a toothpick. It should have a few crumbs but not have a wet center.

Remove the cakes from the oven and allow them to cool for 10-15 minutes. Use a butter knife to carefully loosen the edges of the pan before inverting the cake to remove it from the pans.

Allow the cake to cool completely before assembling and frosting.

Make the Chocolate Buttercream Frosting

Melt the ¾ cup of SCHARFFEN BERGER Semisweet 62% cacao dark chocolate baking bar in a small saucepan or in the microwave.

Allow the chocolate to cool.

Using a stand or hand mixer, beat the softened butter until creamy.

Beat in the espresso powder if using, and stir in the cooled chocolate.

Slowly beat in the confectioner’s sugar until smooth.

Add milk a little at a time until creamy but firm enough to frost. Discard remaining milk if it is not needed.

Assemble the Layer Cake

Place one layer of the cake onto a cake plate and spread one-third of the frosting on top of the cake round.

Place the second cake round on top of the frosting and frost the layer with one-third of the frosting.

Place the remaining layer on top and frost with the remaining chocolate frosting.

Place the cake in the refrigerator to allow the frosting to harden before pouring ganache on top.

Make the Chocolate Ganache

In a saucepan, heat the heavy cream until it lightly bubbles.

Remove the saucepan from the heat and add the SCHARFFEN BERGER Semisweet 62% cacao dark
chocolate baking chunks.

Allow the chocolate to sit for 5 minutes before stirring until the chocolate is melted and smooth.

Pour the cooled and thickened ganache on top of the cake.