Ingredients
-
-
1 1/2
-
1/2
-
3 1/2
-
5
-
6
-
1
-
1
-
-
1 1/2
-
1 1/3
-
2/3
-
1
-
1/2
-
1/4
Directions
Chocolate Layer Cake with Chocolate Glaze, A Chocoholic’s delight! This cake is a bit time consuming to make, but worth the trouble! On the plus side, it can be made in stages, and assembled the day of serving Prep time includes chilling time , I’ve been making this cake for 8 years since I first found it on here Everyone always asks for the recipe , this cake left me in amazement and i can say the same about everyone else who tried it it came out so good, you couldn’t tell it was home-made it’s very moist, very soft and has got this tender chocolate taste with a hint of coffee i substituted honey for syrup in the glaze and it still came out great, spread very evenly and stayed pretty:) also, i didn’t have buttermilk so used the Substitute for Buttermilk recipe #124413 oh, and the baking time was a bit longer for me, maybe about 25 or 30 minutes and that’s about it this cake rocks
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Steps
|
1
Done
|
For Filling: Bring Milk to Simmer in Heavy Medium Saucepan. |
|
2
Done
|
Remove from Heat. |
|
3
Done
|
Combine Sugar and Cornstarch in Large Bowl. |
|
4
Done
|
Beat Egg Yolks Into Sugar Mixture. |
|
5
Done
|
Gradually Whisk Hot Milk Into Yolk Mixture. |
|
6
Done
|
Return Mixture to Saucepan. |
|
7
Done
|
Whisk Over Medium Heat Until Mixture Boils and Thickens, About 1 Minute. |
|
8
Done
|
Remove from Heat; Add Chocolate, Butter and Vanilla and Whisk Until Mixture Is Smooth. |
|
9
Done
|
Transfer Filling to Medium Bowl. |
|
10
Done
|
Cool, Stirring Occasionally. |
|
11
Done
|
Gently Press Plastic Wrap Directly Onto Surface of Filling; Cover and Chill Until Cold, at Least 3 Hours. |
|
12
Done
|
For Cake: Preheat Oven to 325f. |
|
13
Done
|
Butter 17 1/4 X 11 1/2 X 1-Inch Jelly Roll Pan. |
|
14
Done
|
Line Pan With Parchment Paper. |
|
15
Done
|
Sift First 6 Ingredients Into Large Bowl. |
