Chocolate Layer Cake with Chocolate Glaze
Ready In: 5 hrs 25 mins
Yields: 1 Cake
Ingredients
Filling
- 1 1⁄2 cups milk (do not use low-fat or nonfat)
- 1⁄2 cup sugar
- 3 1⁄2 tablespoons cornstarch
- 5 large egg yolks
- 6 ounces milk chocolate, chopped
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Cake
- 1 1⁄2 cups sugar
- 1 1⁄3 cups all-purpose flour
- 2⁄3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 3⁄4 cup strong fresh-brewed coffee
- 3⁄4 cup buttermilk
- 6 tablespoons vegetable oil
- 2 large eggs, beaten to blend
- 1 teaspoon vanilla extract
Chocolate Glaze
- 1 1⁄2 cups whipping cream
- 12 ounces bittersweet chocolate (not unsweetened) or 12 ounces semisweet chocolate, chopped
- 2 tablespoons light corn syrup
Directions
- For filling: Bring milk to simmer in heavy medium saucepan.
- Remove from heat.
- Combine sugar and cornstarch in large bowl.
- Beat egg yolks into sugar mixture.
- Gradually whisk hot milk into yolk mixture.
- Return mixture to saucepan.
- Whisk over medium heat until mixture boils and thickens, about 1 minute.
- Remove from heat; add chocolate, butter and vanilla and whisk until mixture is smooth.
- Transfer filling to medium bowl.
- Cool, stirring occasionally.
- Gently press plastic wrap directly onto surface of filling; cover and chill until cold, at least 3 hours.
- For cake: Preheat oven to 325°F.
- Butter 17 1/4 x 11 1/2 x 1-inch jelly roll pan.
- Line pan with parchment paper.
- Sift first 6 ingredients into large bowl.
- Whisk coffee, buttermilk, oil, eggs and vanilla in medium bowl.
- Add liquid ingredients to dry ingredients; mix just until combined.
- Transfer batter to prepared pan, spreading evenly.
- Bake cake until tester inserted into center comes out clean, about 20 minutes.
- Cool cake completely in pan on rack.
- Using small knife, cut around edges of pan.
- Turn cake out onto work surface.
- Peel off parchment.
- Trim tough edges.
- Cut cake crosswise into three 5x10 1/2-inch pieces.
- (Filling and cake can be made ahead. Keep filling refrigerated up to 2 days. Wrap cake layers in plastic and refrigerate up to 1 day.) Place 1 cake layer on platter.
- Spread half of filling over top.
- Top with second cake layer.
- Spread remaining filling over.
- Top with third cake layer.
- Pour lukewarm glaze over top and sides of cake, covering completely.
- Smooth sides with spatula.
- Refrigerate 2 hours.
- (Can be prepared 1 day ahead; cover and keep refrigerated.).
- Chocolate Glaze (Makes 3 cups): Bring cream to simmer in large saucepan over low heat.
- Add chocolate, whisk until smooth.
- Remove from heat.
- Stir in corn syrup.
- Cool glaze until barely lukewarm.
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