Chocolate Layer Cake with Chocolate Glaze

Recipe by Dee514
READY IN: 5hrs 25mins
YIELD: 1 Cake




  • 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.