** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Chocolate Layer Cake With Chocolate Glaze
Date Added:May 10, 2010
This is for the chocolate lover in all of us! A little detailed and time consuming but worth it.The ingrediants are not expensive and are usually found in your cupboard.
Ingredients:
1 1/2 Cups Milk (do not use lowfat or nonfat)
1/2 Cup Sugar brown
3 1/2 Tablespoons Cornstarch divided
5 Eggs (up to 5)
6 Ounces Milk Chocolate chopped
1 Tablespoon Butter (1/4 stick) cut into 6 pieces
1 Teaspoon Extract Of Vanilla or orange flower water; optional
1 1/2 Cups Sugar brown
1 1/3 Cups All-Purpose Flour (up to 2)
Cup Unsweetened Cocoa preferably Dutch-process
1 Teaspoon Baking Soda (dissolved in a little warm water)
1/2 Teaspoon Baking Powder plus
1/4 Teaspoon Salt (I used reduced sodium)
3/4 Cup Coffee
3/4 Cup Buttermilk or sour milk
6 Tablespoons Vegetable Oil or olive oil
2 Eggs beaten to blend
1 Teaspoon Extract Of Vanilla or orange flower water; optional
1 1/2 Cups Heavy Whipping Cream (up to 3)
12 Ounces Bitters (not unsweetened) or semi-sweet chocolate, chopped
1. For Filling: Bring milk to simmer in heavy medium saucepan.
2. Remove from heat. Combine sugar and cornstarch in large bowl.
3. Beat egg yolks into sugar mixture. Gradually whisk hot milk into yolk mixture.
4. Return mixture to saucepan. Whisk over medium heat until mixture boils and thickens, about 1 minute.
5. Remove from heat; add chocolate, butter and vanilla and whisk until mixture is smooth.
6. Transfer filling to medium bowl. Cool, stirring occasionally.
7. Gently press plastic wrap directly onto surface of filling; cover and chill until cold, at least 3 hours.
8. For Cake: Preheat oven to 325 F Butter 17 1/4 x 11 1/2 x 1 inch jelly roll pan.
9. Line pan with parchment paper. Sift first 6 ingredients into large bowl.
10. Whisk coffee, buttermilk, oil, eggs and vanilla in medium bowl.
11. Add liquid ingredients to dry ingredients; mix just until combined.
12. Transfer batter to prepared pan, spreading evenly.
13. Bake cake until tester inserted into center comes out clean, about 20 minutes.
14. Cool cake completely in pan on rack. Using small knife, cut around edges of pan.
15. Turn cake out onto work surface. Peel off parchment.
16. Trim tough edges. Cut cake crosswise into 3 Chocolate Lasagna 5 x 10 1/2 inch pieces.
17. (Filling and cake can be made ahead. Keep filling refrigerated up to 2 days.
18. Wrap cake layers in plastic and refrigerate up to 1 day).
19. For Glaze: Bring cream to simmer in large saucepan over low heat.
20. Add chocolate; whisk until smooth. Remove from heat.
21. Stir in corn syrup. Cool glaze until barely lukewarm.
22. Place 1 cake layer on platter. Spread half of filling over top.
23. Top with second cake layer. Spread remaining filling over.
24. Top with third cake layer. Pour lukewarm glaze over top and sides of cake, covering completely.
25. Smooth sides with spatula. Refrigerate 2 hours.
26. (Can be prepared 1 day ahead; cover and keep refrigerated).
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Dietary Notes:
This Chocolate Layer Cake With Chocolate Glaze recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
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