Chocolate Cake; Mocha Chocolate Cream; Chocolate Liqueur Icing

READY IN: 1hr 35mins
SERVES: 12-14




  • Cake:
  • Preheat oven to 350°F.
  • Coat 3 (8 inch) round cakepans with cooking spray.
  • Line bottoms of pan with wax paper; butter wax paper with butter, and set aside.
  • Melt chocolate in small saucepan over low heat, stirring until smooth; set aside.
  • Beat butter at medium speed with an electric mixer until creamy.
  • Gradually add sugar, beating until light and fluffy.
  • Add eggs one at a time, beating until just yellow disappears after each addition.
  • Stir in melted chocolate and vanilla.
  • Sift together flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beating at low speed until just blended, begining and ending with flour mixture.
  • Pour batter evenly into prepared pans.
  • Bake for 28-30 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  • Mocha Chocolate Cream Filling:
  • Whisk together first 4 ingredients in a small saucepan.
  • Cook over medium heat, whisking constantly, 5 minutes or until thickened.
  • Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressin wrap onto surface, and let stand 30 minutes or until cool.
  • Beat butter and sugar at medium speed with electric mixer until light and fluffy.
  • Gradually add cooled cocoa mixture, 1 Tablespoon at a time, beating until blended after each addition.
  • Add vanilla, beating until mixture is consistency of whipped cream.
  • Makes 1-1/2 cups.
  • Coffee Liqueur Ganache Icing:
  • Heat cream in a small saucepan over medium heat just until cream begins to boil.
  • Pour over chocolate in bowl, stirring until smooth.
  • Stir in butter and liqueur.
  • Let stand 45 minutes or until spreading consistency.
  • Makes 2 cups.
  • Prepare Icing, then Mocha-Chocolate Filling and then cake, in this order due to the different cooling times.
  • Assemble the cake:
  • Place 1 cake layer on serving plate; spread top with 4 Tablespoons Coffee liqueur Ganache Icing.
  • Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer.
  • Top with second cake layer; spread top with 4 Tablespoons of Ganache Icing and remaining Cream Ganache Filling.
  • Top with remaining cake layer.
  • Spread remanining Coffee Liqueur Ganache Icing on top of cake and sides of cake.
  • Garnish with chocolate curls, if desired.