Smith Island Cake

Prepare the ganache: In a medium saucepan, gently warm the heavy cream and corn syrup over medium heat, stirring frequently until it just begins to simmer. Remove from heat. (5 minutes)

In a large, microwave-safe bowl, nestle the chopped bittersweet chocolate. Pour the heated cream mixture over the chocolate, sprinkle with kosher salt, and allow to stand for 2 minutes. Whisk until the ganache is flawlessly smooth. Allow it to cool to room temperature, approximately 1 hour. Then, refrigerate until it achieves a thickened, spreadable consistency, about 45 minutes, stirring halfway through.

Concurrently, prepare the cake layers: Preheat your oven to 350°F (175°C). Generously grease nine 8 1/2-inch round disposable cake pans with cooking spray. Line the bottoms with parchment paper, and lightly coat the paper with more cooking spray.

In a stand mixer fitted with the paddle attachment, beat the softened butter at medium speed until it transforms into a smooth, creamy delight, about 1 minute. Gradually introduce the sugar, continuing to beat until the mixture is light and airy, approximately 3 minutes. Incorporate the eggs one at a time, beating until each is just blended. Infuse with vanilla.

In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and kosher salt until thoroughly combined. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk in 3 batches, beginning and ending with the flour mixture. Beat at medium speed until just combined. Divide the batter evenly (about 1 cup each) among the prepared pans and smooth with an offset spatula.

Bake in batches in the preheated oven until a toothpick inserted into the center emerges clean, 12 to 14 minutes. Allow the cakes to cool in the pans on a wire rack for 10 minutes, then invert them onto wire racks to cool completely, about 20 minutes.

Assemble the masterpiece: Place 1 cake layer on an 8-inch round cake board and spread with 1/3 cup of the ganache using a small offset spatula. Crown it with another cake layer and repeat, spreading with another 1/3 cup ganache. Continue this process with the remaining cake layers and ganache. Apply a thin, even layer of ganache to the top and sides of the cake to create a crumb coat. Chill the cake in the refrigerator for 1 hour, reserving the remaining ganache.

Create the final glaze: Position the chilled cake on a wire rack over a rimmed baking pan. Gently microwave the reserved ganache at medium (50%) power in 30-second intervals, stirring in between, until it achieves a smooth, pourable consistency, approximately 60 to 90 seconds. Pour the ganache in a slow, steady stream over the top of the cake, beginning at the center and moving outward, allowing it to cascade down the sides. Smooth the sides and fill any gaps with a small offset spatula.

Chill the cake in the refrigerator until the ganache is set, about 1 hour. Carefully transfer the cake to a serving plate. Allow it to reach room temperature before serving.