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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A wonderful chocolate cake with rum glaze and chocolate ganache fillings. Great for chocoholics! Time does not include cooling time. NOTE: It's supposed to be one cup of cold, strong brewed coffee. Ingredients:
1/2 cup butter, softened |
2 cups brown sugar, packed |
2 egg yolks |
2 teaspoons vanilla extract |
6 semi-sweet chocolate baking squares, melted and cooled |
1 cup strong coffee |
3 cups all-purpose flour |
1 1/2 teaspoons salt |
1 1/2 teaspoons baking soda |
1 cup buttermilk |
2/3 cup sugar |
1/2 cup milk |
1/4 cup butter, cubed |
1 teaspoon rum extract |
1 cup semi-sweet chocolate chips |
1/4 cup milk |
1 (8 ounce) carton frozen whipped topping, thawed |
chocolate curls (optional) |
Directions:
1. Preheat oven at 350. Line two greased 9 inches round baking pans with waxed paper and grease the paper; set aside. In a large mixing bowl, beat butter and brown sugar until crumbly. Beat in egg yolks and vanilla. Stir in chocolate and coffee. Combine flour, salt and baking soda; add to chocolate mixture alternately with buttermilk (batter will be thick).
2. Pour into prepared pans. Bake at 350 for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes. Meanwhile, in a small saucepan, bring sugar, milk and butter to a gentle boil; cook and stir for 2 minutes or until sugar is dissolved. Remove from heat, stir in extract.
3. Invert cakes onto wire racks; drizzle with glaze. Cool completely. In a microwave safe bowl, melt chocolate chips with milk; stir until smooth. Refrigerate until spreadable, stirring occasionally.
4. Place one cake on a serving platter; spread with filling. Top with remaining cake. Spread whipped topping over top and sides of cake. Store in the refrigerator. Granish with chocolate curls.
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