Ingredients
- 1/3 cup all purpose flour
- 3 tbsp. sugar
- 1 tsp. salt
- 1 3/4 cups milk
- 1 cup chocolate syrup
- 1 egg, lightly beaten
- 1 tbsp. butter
- 1 tsp. vanilla extract
- Batter
- 1/2 cup butter, softened
- 1 1/4 cups sugar
- 4 eggs
- 1 tsp. vanilla extract
- 1 1/4 cups all purpose flour
- 1/3 cup baking cocoa
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 cups chocolate syrup
- 1/2 cup water
- Frosting
- 2 cups heavy whipping cream
- 1/4 cup chocolate syrup
- 1/4 tsp. vanilla extract
Preparation
Step 1
For filling, in a small saucepan, combine flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly, cook and stir for 1 - 2 minutes or until thickened.
Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil, cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined.
Pour into two greased and floured 9 inch round baking pans. Bake at 350
for 30 - 35 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool.
Cut each cake in half horizontally. Place one bottom layer on a serving plate spread with a third of the filling. Repeat layers twice. Top with remaining cake. In a mixing bowl, beat frosting ingredients until stiff peaks form, spread or pipe over top and sides of cake.