Ingredients
- Chocolate Glaze:
- 1 cup boiling water
- 3/4 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 teaspoon vanilla
- 2 sticks unsalted butter softened
- 1-1/4 cups firmly packed brown sugar
- 3/4 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1-1/4 teaspoons baking soda
- 1/2 teaspoons salt
- 3/4 cup heavy cream
- 8 oz./ finely chopped bittersweet chocolate
- 2 tablespoons light corn syrup
- Creamy Butter Icing:
- 1/2 lb. unsalted butter, room temperature
- 3 cups confectioners sugar sifted twice
- 1 teaspoon vanilla extract
- 1-1/2 tablespoons lemon juice
- 1-1/2 tablespoons milk
- Creamy Chocolate Icing:
- 3 oz. chopped bittersweet chocolate
- 1-1/2 oz. unsweetened chopped chocolate
- 1/2 lb. unsalted butter room temperature
- 3 cups confectioners sugar sifted twice
- 1 teaspoon vanilla extract
- 3 tablespoons milk
Preparation
Step 1
Preheat oven to 350 degrees. Grease 3 9” round cake pans and line each bottom with a round of waxed paper. Grease paper and dust pans with flour, knocking out excess flour. In bowl whisk boiling water into cocoa until smooth and whisk in milk and vanilla. In electric mixer beat butter and sugars until light and fluffy about 2-3 minutes, and beat in eggs 1 at a time beating well after each addition. In another bowl sift together flour, baking soda and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition. Divide batter among pans, smoothing tops, and bake in upper and lower thirds of oven, switching positions of pans halfway through baking 20-25 minutes or until tester comes out clean. Cool layers in pans on racks 10 minutes and turn out onto racks to cool completely. Cake layers may be made ahead and kept wrapped well in plastic wrap at room temperature 2 days or frozen 1 week.
Chocolate Glaze:
In saucepan heat cream to a simmer. Pour simmering cream over chopped chocolate. Stir in corn syrup and stir until smooth.
Creamy Butter Icing:
In mixing bowl fitted with paddle beat butter on medium high speed for 4-5 minutes, scraping down sides of bowl occasionally until very creamy. Add two cups sifted confectioners sugar and beat on medium high speed to mix thoroughly, scraping sides. Add remaining confectioners sugar and mix until all sugar is complete mixed in. Add vanilla extract, lemon juice, and milk and beat for an additional 3-4 minutes. Frosting should be very creamy. Cover tightly until ready to use.
Creamy Chocolate Icing:
Combine chocolates, heat in microwave at medium heat at 30 second intervals, stirring between until chocolate is melted. Set aside to cool. In mixing bowl fitted with paddle, beat butter on medium high speed for 4-5 minutes, scraping down sides until very creamy. Add cooled chocolate mixture to butter and beat until thoroughly mixed. Add two cups sifted confectioners sugar and beat to mix thoroughly, scraping down sides. Add remaining confectioners sugar and mix until all sugar is complete mixed. Add vanilla extract and milk and beat for 3-4 minutes. Frosting should be very creamy.