Ingredients

  • 6 ounces chocolate chips
  • 1 ¼ cups water-divided
  • 2 ¼ cups flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ½ cups sugar
  • ¾ cup butter-soft
  • 1 teaspoon vanilla
  • 3 eggs
  • ¼ cup cocoa powder
  • ¼ cup sugar
  • 2 cups heavy whip cream
  • 6 tablespoons butter
  • cup corn syrup
  • 2 tablespoons water
  • 12 ounces chocolate chips

Directions

1. Cake: Preheat oven to 375°. Grease and flour 2 round cake pans. Melt chips with 1/4 cup of water-set aside.
2. In small bowl, combine flour, soda and salt; set aside. In large mixing bowl, beat sugar, butter and vanilla until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually blend in flour mixture alternately with remaining water. Pour into pans.
3. Bake 30-35 minutes. Cool 10 minutes; remove from pans and cool completely. Split cakes into 2 pieces.
4. Filling: In small mixing bowl, stir cocoa and sugar until smooth. Add heavy cream. Beat at medium speed until soft peaks form. Place one split cake on plate; spread with 1/3 of the filling. Repeat with remaining layers and filling.
5. Glaze: In saucepan, combine butter, corn syrup and water. Heat to boiling over LOW heat, stirring constantly; remove from heat. Stir in chocolate chips until smooth. Cool to room temperature. Spread over top and side of cake. Refrigerate cake a few minutes to set glaze. Store in refrigerator.

Source

Servings/Yield