Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cake flour
   1      teaspoon      baking soda
   1      teaspoon      baking powder
     1/2  teaspoon      salt
   1      cup           light brown sugar
   1      cup           granulated sugar
   3      ounces        unsweetened chocolate -- coarsley chopped
   1      stick         unsalted butter at room temp. -- (4 ounces)
   3      large         eggs separated -- at room temp
     3/4  cup           milk at room temp.
   1      teaspoon      vanilla extract
   8      ounces        bittersweet chocolate -- coarsely chopped,
   2      cups          heavy cream
   1      teaspoon      pure vanilla extract
   2      ounces        bittersweet chocolate shavings for
                        decorations

Preparation:

Preheat oven to 350. Line two 9 by-2 inch round pans with wax paper and grease the paper!!! In a large bowl sift together the flour, soda, powder, and salt In a medium saucepan combine sugars, chocolate, 1/2 cup of water, and cook over moderately low heat until smooth. Let cool slightly, stirring occasionally I used regular flour and it was fine I also used skim milk and omitted the 2 ounces of chocolate for decoration.I made the ganache while the cakes were baking but you could do it the night before. Using an electric mixer beat the butter and the yolks until blended. Gradually beat in chocolate mixture. Add dry ingredients in two batches alternating with the milk until smooth. Beat in vanilla. The batter will be rather thin! In a medium bowl beat the egg whites until barely firm. Stir 1/3 of the whites into the batter. Fold in the remaining whites until incorporated. Place mixture in prepared pans. Bake in bottom thirds of oven for 25 to 30 minutes, or until a toothpick comes out clean. Let cakes cook in pans for 15 minutes,then remove cakes from pans and place right side up on racks to cool completely. Tthe cakes can be baked 1 day ahead; wrap in plastic and store at room temp. In a sauce pan melt half the chocolate in the heavy cream over moderately low heat. remove from heat and stir in vanilla and remaining chocolate until smooth. Place ganache in a bowl and refrigerate until chilled -at least 3 hours or overnight. Using an electric mixer beat ganache until thick enough to hold its shape -DO NOT OVER BEAT or the ganache will become grainy. If this happens melt again over low heat and then beat once more. This happened to me, I did not melt it again -didn't have time to let it chill for another three hours~ -never the less it was still delicious! To assemble the cake peel of the wax paper place one layer right side up and spread one cup of whipped ganache on top. top with second layer upside down Spread the top and sides evenly with the remaining ganache. If desired reserve 1/2 cup of ganache and use pastry bag to decorate cake. MAKE AHEAD: the cake can be refrigerated for up to one day. I kept the cake refrigerated for several days. Of course each time it went in it was significantly smaller! :