French Chocolate Cake
TOTAL TIME: Prep: 35 min. Bake: 25 min. + cooling
YIELD: 12 servings.
Tender cake layers, a delightful fudge filling and a light and airy frosting await your taste buds! "If you're a chocoholic like I am, you'll just love this rich chocolate cake," says Claire Darby from New Castle, Delaware.
Ingredients
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1/2 cup butter, softened
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2 cups packed brown sugar
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2 large egg yolks
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2 teaspoons vanilla extract
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6 ounces semisweet chocolate, melted and cooled
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1 cup strong brewed coffee, cold
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3 cups all-purpose flour
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1-1/2 teaspoons salt
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1-1/2 teaspoons baking soda
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1 cup buttermilk
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RUM GLAZE:
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2/3 cup sugar
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1/2 cup milk
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1/4 cup butter, cubed
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1 teaspoon rum extract
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FILLING:
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1 cup semisweet chocolate chips
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1/4 cup milk
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1 carton (8 ounces) frozen whipped topping, thawed
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Chocolate curls
Directions
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1.
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).
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2.
Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes.
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3.
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.
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4.
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.
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5.
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.
Nutrition Facts
1 slice: 558 calories, 21g fat (14g saturated fat), 69mg cholesterol, 615mg sodium, 87g carbohydrate (60g sugars, 2g fiber), 6g protein.
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