A Chocoholics Dream Come True
Posted by Kristen Doyle on Just Baking.
Have you ever been browsing through a magazine, only to come across a picture and a recipe that completely takes hold of you? You cannot stop thinking about it and the power of suggestion is screaming for you to make it. This happened to me this past week when I was looking through the June/July 2007 issue of Taste of Home magazine. About half way through the magazine I saw a picture of a glorious looking chocolate cake. The description of this show stopping cake was described as “A decadent fudge filling and a rum flavored glaze spread between the layers of this luscious chocolate cake.” Can you see why this stopped me in my tracks? I was dreaming of the rum, fudge, cake, cream combo and I knew that I would not stop thinking about it until I had a piece of this cake in my hot little hands.
I made the French Chocolate Cake just a few days later. Everything the description touted was true… this was an incredibly delicious chocolate cake. The coffee helped to balance the chocolate flavor. The ganache filling added lovely texture to the moist cake and the rum glaze left a burst of unique flavor in each and every bite. The cool whipped cream frosting was the perfect compliment and was literally the icing on the cake.
If you are looking for a delicious cake that your friends and family will be complimenting you on for years to come, give this recipe for French Chocolate Cake a try. It is a chocoholics dream come true.
French Chocolate Cake - From Taste of Home Magazine June/July 2007
1/2 cup butter, softened
2 cups packed brown sugar
2 egg yolks
2 teaspoons vanilla extract
6 squares (1 ounce each) semisweet chocolate, melted and cooled
1 cup cold strong brewed coffee
3 cups all-purpose flour
1-1/2 teaspoons salt
1-1/2 teaspoons baking soda
1 cup buttermilk
RUM GLAZE:
2/3 cup sugar
1/2 cup milk
1/4 cup butter, cubed
1 teaspoon rum extract
FILLING:
1 cup (6 ounces) semisweet chocolate chips
1/4 cup milk
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate curls
Directions:
Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large mixing bowl, beat butter and brown sugar until crumbly. Beat in egg yolks and vanilla. Stir in chocolate and coffee. Combine flour, salt and baking soda; add to chocolate mixture alternately with buttermilk (batter will be thick). Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean.
Cool for 10 minutes. Meanwhile, in a small saucepan, bring sugar, milk and butter to a gentle boil; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat; stir in extract. Invert cakes onto wire racks; drizzle with glaze. Cool completely. In a microwave-safe bowl, melt chocolate chips with milk; stir until smooth. Refrigerate until spreadable, stirring occasionally. Place one cake on a serving plate; spread with filling. Top with remaining cake. Spread whipped topping over top and sides of cake. Store in the refrigerator. Garnish with chocolate curls.
Yield: 12 servings.
