Preheat oven to 350°F.

Grease two 9” cake pans.

Line bottoms of pans with parchment (or waxed) paper that has also been greased and floured.

In a medium bowl whisk together the Saco Premium Baking Cocoa and boiling water until smooth. Cool to room temperature.

In another bowl lightly combine eggs, 1/4 of the Cocoa mixture and vanilla.

In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds to blend.

Add the butter and remaining cocoa mixture.

Increase to medium speed and beat for 1 1/2 minutes, scraping down sides.

Gradually add the egg mixture in three batches, beating for 20 seconds after each addition.

Pour batter into prepared pans and smooth with spatula.

Bake 25 to 35 minutes or until a tester inserted near the center comes out clean.

Let cakes cool in pans on racks for 10 minutes.

Loosen around the sides of cakes and invert onto greased wire racks.

In a bowl beat the yolks with an electric mixer until light in color.

Meanwhile, combine the sugar and corn syrup in a small non-stick pan; heat stirring constantly until the sugar dissolves and the syrup comes to a rolling boil.

Immediately, transfer the syrup to the glass measuring cup to stop the cooking.

Using an electric hand held mixer, beat the syrup into the yolks in a steady stream.

Don’t allow syrup to fall on the beaters or they will spin it onto the sides of the bowl.

Continue this until the last of the syrup has been added, using a rubber spatula to remove the last of the syrup.

Continue beating, mixture must be completely cold before adding butter.

Gradually beat in butter and then add cooled chocolate.

Place in an airtight bowl. Bring to room temperature before using.