3 pounds high-quality semisweet chocolate (with about 58 percent cocoa content)
1/2 cup canola oil
4 cups unsalted butter, at room temperature
7 cups sifted confectioners' sugar (be sure to sift before measuring)
2 tablespoons whole milk
1 tablespoon vanilla extract
1 teaspoon kosher salt
10 eggs, plus 8 yolks
1 1/2 cups lightly packed light brown sugar
3/4 teaspoons vanilla extract
1 1/2 cups pastry flour
3/4 cups Dutch process cocoa powder
3 grams baking powder
3/4 cup (12 tablespoons) unsalted butter, melted but not hot
Granulated sugar, for dusting
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