-CAKE LAYERS-
1/4 lb Unsalted butter -(preferably Dutch process)
– (room temperature) PLUS: 1 1/4 ts Baking soda
2 2/3 tb Unsalted butter 1/4 ts Baking powder
– (at room temperature) 1/2 ts Salt
2 c Granulated sugar 1 1/2 c Milk
3 Eggs 1 ts Vanilla extract
2 c Sifted all-purpose flour 1/4 c Chocolate-mint liqueur
3/4 c Unsweetened cocoa powder – (such as Vandermint)
CHOCOLATE FUDGE FILLING
2/3 c Granulated sugar 1 tb Light corn syrup
1/2 c Heavy cream 2 tb Unsalted butter
2 1/2 oz Unsweetened chocolate
CHOCOLATE CREAM
2 1/2 c Heavy cream -(preferably Dutch process)
3 1/2 tb Unsweetened cocoa powder 7 tb Confectioners’ sugar
ASSEMBLY AND CHOCOLATE SYRUP
3 tb Chocolate chips 2 tb Light corn syrup
2 tb Unsweetened cocoa powder 1 tb Granulated sugar
-(preferably Dutch process)
PREPARE THE CAKE LAYERS: Preheat the oven to 350 F. Line two 9-inch 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 well-blended.
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 1/2 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.
Yields
12 servings
