-CAKE LAYERS-
1/4 lb Unsalted butter
– (room temperature) PLUS:
2 2/3 tb Unsalted butter
– (at room temperature)
2 c Granulated sugar
3 Eggs
2 c Sifted all-purpose flour
3/4 c Unsweetened cocoa powder
-(preferably Dutch process)
1 1/4 ts Baking soda
1/4 ts Baking powder
1/2 ts Salt
1 1/2 c Milk
1 ts Vanilla extract
1/4 c Chocolate-mint liqueur
– (such as Vandermint)
———————–CHOCOLATE FUDGE FILLING———————–
2/3 c Granulated sugar
1/2 c Heavy cream
2 1/2 oz Unsweetened chocolate
1 tb Light corn syrup
2 tb Unsalted butter
-CHOCOLATE CREAM-
2 1/2 c Heavy cream
3 1/2 tb Unsweetened cocoa powder
-(preferably Dutch process)
7 tb Confectioners’ sugar
———————ASSEMBLY AND CHOCOLATE SYRUP———————
3 tb Chocolate chips
2 tb Unsweetened cocoa powder
-(preferably Dutch process)
2 tb Light corn syrup
1 tb Granulated sugar
PREPARE THE CAKE LAYERS: Preheat the oven to 350 F. Line two 9-inch
round cake pans with waxed paper; butter and flour the pans; tap out
any excess flour.
In a mixer bowl, beat the butter until light and fluffy. Gradually
add the sugar and continue beating until smooth. One at a time, beat
in the eggs until well-blended.
Sift together the flour, cocoa, baking soda, baking powder and salt.
Add to the egg mixture in thirds, alternating with the milk, mixing
only until blended. Blend in the vanilla and liqueur. Divide the
batter between the two prepared pans. Bake until the tops of the
cakes are springy to the touch, 40 to 45 minutes. Remove from the
oven and set on racks to cool for 30 minutes. Loosen the edges with
a knife and unmold. Peel off the waxed paper. Set the cakes on a
rack and let cool completely.
PREPARE THE FILLING: Combine the sugar, cream, chocolate and corn
syrup in a small heavy saucepan. Bring to a simmer over moderate
heat, stirring frequently. Reduce the heat to low and cook for 10
minutes, or until the mixture thickens. Remove from the heat, dot
the top with the butter and let cool to room temperature, about 15
minutes. When cool, stir in the butter until the fudge filling is
smooth and creamy.
PREPARE THE CHOCOLATE CREAM: Beat the cream and cocoa until soft peaks
form. Gradually add the confectioners’ sugar and continue beating
until stiff.
ASSEMBLE THE CAKE: Cover one cake layer with all of the fudge
filling. Sprinkle evenly with the chocolate chips. Spread 1/2 cup of
the chocolate cream on top of the chips. Top with the second cake
layer and cover the top and sides of the cake iwth half of the
remaining chocolate cream. Use the remainder in a pastry bag to
decorate the cake as desired. Refrigerate for up to 3 hours before
serving time.
PREPARE THE SYRUP: Combine the cocoa, corn syrup, sugar and 2
tablespoons of water in a small heavy saucepan. Bring to a simmer
over low heat and cook, stirring constantly, for 2 minutes. Transfer
the syrup to a small bowl and let cool to room temperature, stirring
once or twice, to prevent a skin from forming.
Just before serving, drizzle the syrup over the top of the cake in a
lacy design.
Yields
12 servings