From Baker's Chocolate
2 tsp butter, melted, divided
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 pkg (8 squares) Baker's Semi-Sweet Baking Chocolate
1 cup (2 sticks) butter, cut into 1/2-inch pieces
1 1/4 cups sugar
3 large eggs
1/2 cup buttermilk
1 tsp vanilla
Preheat the oven to 325 degrees. Lightly grease 2 (9-inch) round cake pans with 1 tsp of the melted butter. Cover the bottom of each pan with with waxed paper or parchment paper; and brush evenly with the remaining melted butter. Set aside.
In a large bowl, sift together the flour, baking soda, and salt: set aside. Place the chocolate and the cut-up butter in a large microwaveable bowl. Microwave on High for 2 minutes or until the butter is melted. Stir until the chocolate is melted; set aside.
In a medium bowl, beat the sugar and eggs on high speed for 2 minutes or until slightly thickened and pale in color. Add the chocolate mixture: beat until well blended, about 15 seconds. Gradually add the flour mixture, beating on low speed until well blended, about 1 minute. Scrape down the sides of the bowl. Add the buttermilk and vanilla; beat on low speed for 15 seconds, then on medium speed an additional 15 seconds. If batter is not completely blended at this point, mix by hand with a rubber spatula until mixture is well blended. Pour the batter evenly into prepared pans; spread with spatula, if necessary, to evenly cover the bottom of each pan.
Bake on the middle rack, 325 degrees, for 30-34 minute s or until toothpick inserted in the centers comes out with fudgy crumbs. Do not overbake. Cool in pans 5 minutes. Remove from pans to wire racks; peel away and discard the paper. Cool completely. Fill and frost with the Fudge Icing. Refrigerate the cake until ready to serve. Let stand at room temperature 30 minutes before serving.
2 cups dark brown sugar
1 1/4 cups heavy whipping cream
1 cup half-and-half
1 pkg (8 squares) Baker's Semi-Sweet Baking Chocolate, coarsely chpd
6 tbsp butter, cut into 1/2-inch pieces
Place all ingredients except butter in a medium saucepan. Bring to a boil over medium heat, stirring frequently with a wire whisk to dissolve the sugar and melt the chocolate. Reduce heat to medium-low; simmer 25 minutes or until thickened, stirring frequently.
Remove from heat. Add the butter, one piece at a time, stirring after each addition until it is completely melted before adding the next piece. Pour the fudge mixture into a 15x10x1-inch pan and spread evenly. Refrigerate for 1 hour. (If refrigerating for more than 1 hour, let stand at room temperature 20 minutes before beating as directed in the next step.)
Place chilled fudge mixture in a large bowl and beat with an electric mixer on high speed 1 minute; scrape the bottom and sides of the bowl. Continue beating 30 seconds or until light and fluffy. Immediately frost the cake.