Directions

• Line two greased 9-in. round baking pans with parchment paper and
• grease the paper; set aside. Separate eggs; let eggs stand at room
• temperature for 30 minutes.
• In a large bowl, cream butter and 1 cup sugar until light and fluffy.
• Add egg yolks, one at a time, beating well after each addition. Beat
• in vanilla. Split vanilla bean and scrape seeds into creamed
• mixture; discard bean. Combine the flour, baking powder and salt;
• add to the creamed mixture alternately with milk, beating well after
• each addition.
• In a small bowl, beat egg whites on medium speed until soft peaks
• form. Gradually add remaining sugar, about 2 tablespoons at a time,
• beating on high until stiff peaks form. Fold a fourth of egg whites
• into the batter, then fold in remaining whites. Transfer to prepared
• baking pans.
• Bake at 350° for 35-40 minutes or until a toothpick inserted near
• the center comes out clean. Cool for 10 minutes before removing from
• pans to wire racks to cool completely.
• Place chocolate in a small bowl. In a small saucepan, bring cream
• just to a boil. Pour over chocolate; whisk until smooth. Cool,
• stirring occasionally, to room temperature, about 30 minutes. Beat
• with an electric mixer until ganache is double in volume, about 2
• minutes.
• For buttercream, in a small bowl, combine sugar and cream of tartar.
• Place egg whites in a double boiler or metal bowl over simmering
• water; stir in the sugar mixture.
• Constantly whisk egg mixture until mixture reaches 120-130°. (Do
• not overheat.) Stirring gently, keep the egg white mixture at
• 120-130° for 2 minutes. Immediately transfer to a mixing bowl.
• With a whisk attachment, beat egg white mixture on high speed for 5
• minutes. Reduce speed; beat 5 minutes longer or until cool and
• stiff. Transfer to a large bowl.
• In the same mixing bowl with whisk attachment, beat the butter,
• shortening and vanilla until light and fluffy. With a spatula, stir
• a fourth of the egg white mixture into creamed mixture until no
• white streaks remain. Fold in remaining egg white mixture until
• combined. If frosting is not completely smooth, attach paddle beater
• to mixer and beat on low speed for about 1 minute.
• Cut each cake horizontally into two layers. Place bottom layer on a