Recipe - Chocolate-Chocolate-Chocolate-Chip Fudge Cake

CAKE LAYERS
One fourth pound Unsalted butter
(room temperature) PLUS:
2 2/3 tablespoon Unsalted butter
(at room temperature)
2 cup Granulated sugar
3 Eggs
2 cup Sifted allpurpose flour
Three fourths cup Unsweetened cocoa powder
(preferably Dutch process)
1 One fourth teaspoon Baking soda
One fourth teaspoon Baking powder
One half teaspoon Salt
1 One half cup Milk
1 teaspoon Vanilla extract
One fourth cup Chocolatemint liqueur
(such as Vandermint)

CHOCOLATE FUDGE FILLING
2/3 cup Granulated sugar
One half cup Heavy cream
2 One half ounce Unsweetened chocolate
1 tablespoon Light corn syrup
2 tablespoon Unsalted butter

CHOCOLATE CREAM
2 One half cup Heavy cream
3 One half tablespoon Unsweetened cocoa powder
(preferably Dutch process)
7 tablespoon Confectioners' sugar

ASSEMBLY AND CHOCOLATE SYRUP
3 tablespoon Chocolate chips
2 tablespoon Unsweetened cocoa powder
(preferably Dutch process)
2 tablespoon Light corn syrup
1 tablespoon Granulated sugar

PREPARE THE CAKE LAYERS: Preheat the oven to 350 F. Line two 9inch 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 wellblended. 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini