Chocolate Cake with Chocolate Filling and Chocolate Glaze

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.