Chocolate Cake with Chocolate Filling and Chocolate Glaze

By The Canadian Living Test Kitchen

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Chocolate Cake with Chocolate Filling and Chocolate Glaze

This recipe makes 12 servings

Dark, rich and smooth, this cake is a must for chocolate lovers.

Ingredients

Cake:
4 4squares squaresunsweetened chocolate, or 4 oz (120 g)
1/3 cup butter 1/3 1/3cup cupbutter
1-3/4 cups all-purpose flour 1-3/4 1-3/4cups cupsall-purpose flour
1-1/2 cups granulated sugar 1-1/2 1-1/2cups cupsgranulated sugar
1-1/2 tsp baking soda 1-1/2 1-1/2tsp tspbaking soda
1 tsp salt 1 1tsp tspsalt
1-1/2 cups sour cream 1-1/2 1-1/2cups cupssour cream
2 eggs 2 2eggeggs
1 tsp vanilla 1 1tsp tspvanilla
Filling:
2 2sqares sqaresunsweetened chocolate, or 2 oz (60 g)
1/2 cup butter 1/2 1/2cup cupbutter
4 cups sifted icing sugar 4 4cups cupssifted icing sugar
1/3 cup light cream 1/3 1/3cup cuplight cream
1 tsp vanilla 1 1tsp tspvanilla
Glaze:
1 cup semisweet chocolate chips 1 1cup cupsemisweet chocolate chips
3 tbsp hot strong coffee 3 3tbsp tbsphot strong coffee
1 tbsp brandy 1 1tbsp tbspbrandy
3 tbsp soft butter 3 3tbsp tbspsoft butter

Preparation

Cake: In top of double boiler over hot, not boiling, water, melt together chocolate and butter, stirring frequently. Remove from heat and let cool.

In large bowl, blend together remaining ingredients. Add cooled chocolate, beating at medium speed for 3 minutes. Divide batter between 2 greased and floured 8-inch (1.2 L) layer cake pans.

Bake in 350°F (180°C) oven for 30 to 35 minutes or until tester inserted in centre comes out clean. Let cool in pans for 10 minutes, then remove to racks. Let cool completely before firing and glazing.

Filling: In top of double boiler over hot, not boiling, water, melt chocolate; remove from heat and let cool.

Beat butter until fluffy. Gradually beat in sugar, alternating with cream, and continue beating until sugar is dissolved. Beat in vanilla, then cooled chocolate. (Filling should be of good spreading consistency. If too thin, beat in more sugar; if too thick, beat in more cream.)

Arrange one cake layer on serving plate; spread with Filling. Place second cake layer on top. Spread side of cake with remaining Filling. Refrigerate until Filling is firm, about 30 minutes.

Glaze: In small bowl over hot, not boiling, water, melt together chocolate chips and coffee. Remove from heat. Stir in brandy. Blend in butter, 1 tbsp (15 mL) at a time, until smooth. Spread over top of cake, allowing it to dribble down side.