Directions

• In a large heavy saucepan, stir chocolate chips and butter until
• melted. In a small bowl, beat egg yolks until lemon-colored.
• Gradually stir in warm chocolate mixture; return all to the pan.
• Cook and stir over medium heat until mixture reaches 160°.
• Remove from the heat. Stir in confectioners' sugar until blended.
• Place 1/2 cup in a small bowl; pour remaining chocolate mixture into
• a small bowl for filling. Cover each bowl with a paper towel. Let
• stand for up to 1 hour or until soft-set.
• For truffles, roll the 1/2-cup portion into 12 balls. Roll in
• sprinkles or pecans. Cover and refrigerate until serving.
• In a large bowl, cream butter and sugar until light and fluffy. Add
• eggs, one at a time, beating well after each addition. Beat in
• extract. Combine flour, cocoa, baking powder, baking soda and salt;
• gradually add to creamed mixture alternately with water.
• Pour into three greased and floured 9-in. round baking pans. Bake at
• 350° for 25-30 minutes or until a toothpick inserted near the
• center comes out clean. Cool for 10 minutes; remove from pans to
• wire racks to cool completely.
• For frosting, in a microwave-safe bowl, combine the butter, chocolate
• chips and 1/3 cup milk; microwave until melted. Whisk in extract
• until smooth. Gradually whisk in confectioners' sugar.
• Transfer to a large bowl. Place in a large bowl of ice water. With a
• hand mixer, beat on medium speed until stiff peaks form, about 7
• minutes; set aside.
• For filling, gradually add enough of the remaining milk to reserved
• chocolate mixture, beating until it achieves spreading consistency.
• Place one cake layer on a serving plate; spread with half of the
• filling. Repeat layers. Spread 2-2/3 cups frosting over top and
• sides of cake. Using a #195 star tip, pipe the remaining frosting
• into 12 rosettes on top of cake. Place a truffle on each rosette.
• Press chocolate sprinkles onto sides of cake. Store in the
• refrigerator. Yield: 12 servings.