准备

Make the cake:

• 将架子放在烤箱的中心，然后将烤箱加热至350°F。黄油和面粉两个9×2英寸的圆形蛋糕盘，并用羊皮纸排成底部。

  在一个中等大小的碗中，搅拌面粉，发酵粉和盐。在另一个中等大小的碗中，搅拌鸡蛋，蛋黄，油和香草。

  在装有桨叶附件的立式搅拌机的碗中，以中高的速度混合黄油，直到光滑而浅色，约2分钟。用橡胶刮刀刮擦碗的侧面。加入糖并以中高速混合，直到充分混合，大约2分钟。再次刮擦碗。

  随着混合器以中高速运行，将鸡蛋混合物在稳定的溪流中加入黄油混合物。跳动直到轻巧蓬松，大约2分钟。

  Reduce the mixer speed to low. Add half the dry ingredients to the butter mixture and mix until combined. Add half the buttermilk and mix until combined. Repeat with remaining flour and buttermilk.

  刮擦碗的侧面，将面糊均匀分配在准备好的平底锅之间。面糊会很厚；尽可能顺利地将其撒在平底锅中。

  Bake the cakes until they’re golden-brown on top and a toothpick inserted into the middle of each cake comes out clean, 30 to 35 minutes. Cool them in the pan for 15 to 20 minutes on a cooling rack and then turn them out onto a rack and cool completely.

Make the whipped ganache:

• 蛋糕冷却时，准备甘纳奇。清洁并干燥立式搅拌机碗。在食品加工机中磨碎巧克力，直到达到约30秒钟的粗餐一致性。用中火将奶油煮沸。将奶油和朗姆酒添加到食物加工机中，然后加工直至光滑，10到20秒。转移到清洁和干燥的搅拌机碗中并冷藏，偶尔搅拌，直到Ganache达到55至65°F，约1-1/2小时。

  In the stand mixer fitted with the whisk attachment, whip the chilled ganache on medium-high speed until lightened in color and fluffy, about 1 minute. Don’t overwhip, or the ganache may seize. Scrape the sides of the bowl with a rubber spatula and mix gently.

Assemble the cake:

• Put one cake layer on a cake plate and tuck strips of waxed paper under the cake to keep the plate clean. Using an offset spatula, spread about 2 cups of the whipped ganache over the top in an even layer right to the edges of the cake. Top with the second cake layer.

  将蛋糕上的任何大而松散的碎屑刷在顶部和侧面，用一层薄的甘纳奇（Ganache）将蛋糕密封。用刮刀装饰凹痕并旋转糖霜，将大部分或全部剩余的Ganache铺在蛋糕的侧面和顶部。小心地从蛋糕下面拉蜡纸，然后丢弃。将蛋糕存放在冰箱中，但在食用前让它在室温下静置20至30分钟。