Recipe - Chocolate Layer Cake With Chocolate Glaze

FILLING
1 One half cup Milk; (do not use lowfat or
nonfat)
One half cup Sugar
3 One half tablespoon Cornstarch
5 lg Egg yolks
6 ounce Milk chocolate; chopped
1 tablespoon Butter
1 teaspoon Vanilla extract

CAKE
1 One half cup Sugar
1 1/3 cup All purpose flour
2/3 cup Unsweetened cocoa powder
1 teaspoon Baking soda
One half teaspoon Baking powder
One fourth teaspoon Salt
Three fourths cup Strong freshbrewed coffee
Three fourths cup Buttermilk
6 tablespoon Vegetable oil
2 lg Eggs; beaten to blend
1 teaspoon Vanilla extract

CHOCOLATE GLAZE
1 One half cup Whipping cream
12 ounce Bittersweet; (not
unsweetened) or semisweet
chocolate, chopped
2 tablespoon Light corn syrup

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 325øF. Butter 17 One fourth x 11 One half 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
3 Chocolate Lasagna
5 x 10 One half 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.)

For Glaze: 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.

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.)

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com 4/98

Recipe by: Dahlia Lounge Seattle

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 3,
1998