French Chocolate Cake

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.

• Ready In: 1 hr
• Serves: 12

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

• RUM GLAZE

• 2⁄3 cup sugar
• 1⁄2 cup milk
• 1⁄4 cup butter, cubed
• 1  teaspoon  rum extract

• FILLING

• 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.