French Chocolate Cake Recipe

Ingredients

• 1/2 cup butter, softened
• 2 cups packed brown sugar
• 2 egg yolks
• 2 teaspoons vanilla extract
• 6 ounces semisweet chocolate, melted and cooled
• 1 cup cold strong brewed coffee
• 3 cups all-purpose flour
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons baking soda
• 1 cup buttermilk
• RUM GLAZE:
• 2/3 cup sugar
• 1/2 cup milk
• 1/4 cup butter, cubed
• 1 teaspoon rum extract
• FILLING:
• 1 cup (6 ounces) semisweet chocolate chips
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• 1/4 cup milk
• 1 carton (8 ounces) frozen whipped topping, thawed
• Chocolate curls

Directions

• Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, beat butter and brown sugar until crumbly. Beat in egg yolks and vanilla. Stir in chocolate and coffee. Combine flour, salt and baking soda; gradually add to chocolate mixture alternately with buttermilk (batter will be thick).
• Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
• Meanwhile, in a small saucepan, bring sugar, milk and butter to a gentle boil; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat; stir in extract.
• Invert cakes onto wire racks; drizzle with glaze. Cool completely. In a microwave, melt chocolate chips and milk; stir until smooth. Refrigerate until spreadable, stirring occasionally.
• Place one cake on a serving plate; spread with filling. Top with remaining cake. Spread whipped topping over top and sides of cake. Store in the refrigerator. Garnish with chocolate curls. Yield: 12 servings.

French Chocolate Cake published in Taste of Home June/July 2007, p53