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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Tender cake layers, a delightful fudge filling and a light and airy frosting await your taste buds! If you're a chocoholic like I am, you'll just love this rich chocolate cake, says Claire Darby from New Castle, Delaware. Ingredients:
1/2 cup butter, softened |
2 cups packed brown sugar |
2 egg yolks |
2 teaspoons vanilla extract |
6 ounces semisweet chocolate, melted and cooled |
1 cup cold strong brewed coffee |
3 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons salt |
1-1/2 teaspoons baking soda |
1 cup buttermilk |
rum glaze: |
2/3 cup sugar |
1/2 cup milk |
1/4 cup butter, cubed |
1 teaspoon rum extract |
filling: |
1 cup (6 ounces) semisweet chocolate chips |
1/4 cup milk |
1 carton (8 ounces) frozen whipped topping, thawed |
chocolate curls |
Directions:
1. Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large 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; gradually 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 inserted near the center comes out clean. Cool for 10 minutes.
3. 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 the heat; stir in extract.
4. Invert cakes onto wire racks; drizzle with glaze. Cool completely. In a microwave, melt chocolate chips and milk; stir until smooth. Refrigerate until spreadable, stirring occasionally.
5. Place one cake on a serving plate; spread with filling. Top with remaining cake. Spread whipped topping over top and sides of cake. Store in the refrigerator. Garnish with chocolate curls. Yield: 12 servings.
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