Ingrédients pour Chocolate Layer Cake With Chocolate Glaze
- 2 cups milk
- 2 cups granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- Milk Chocolate
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- Vanilla Extract
- All Purpose Flour
- Unsweetened Cocoa Powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 cup brewed strong coffee
- 1 cup buttermilk
- Vegetable Oil
- 2 large eggs
- Whipping Cream
- Bittersweet Chocolate
- Light Corn Syrup
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Comment préparer Chocolate Layer Cake With Chocolate Glaze
- **Chocolate Filling:**
- In a heavy medium saucepan, bring 2 cups of milk to a simmer over medium heat.
- Remove from heat.
- In a large bowl, whisk together 1/2 cup granulated sugar and 1/4 cup cornstarch.
- Whisk in 4 large egg yolks until well combined.
- Gradually whisk the hot milk into the yolk mixture, whisking constantly.
- Return the mixture to the saucepan.
- Whisk over medium heat until the mixture boils and thickens, about 1 minute. (It should coat the back of a spoon).
- Remove from heat.
- Add 8 ounces of semi-sweet chocolate (chopped), 1/2 cup (1 stick) unsalted butter (cut into pieces), and 1 teaspoon vanilla extract. Whisk until smooth and glossy.
- Transfer the filling to a medium bowl.
- Cool completely, stirring occasionally, then press plastic wrap directly onto the surface.
- Cover and chill for at least 3 hours, or until completely cold.
- **Chocolate Cake:**
- Preheat oven to 325°F (160°C).
- Grease and flour a 17 1/4 x 11 1/2 x 1-inch jelly roll pan.
- Sift together 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and ¾ teaspoon salt into a large bowl.
- In a medium bowl, whisk together 1 cup brewed strong coffee, 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Transfer batter to the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- Run a small knife around the edges of the pan.
- Invert the cake onto a work surface and peel off the parchment paper.
- Trim any uneven edges.
- Cut the cake crosswise into three 5 x 10 ½-inch layers.
- **Assembly:**
- Place one cake layer on a serving platter.
- Spread half of the chilled chocolate filling over the top.
- Top with the second cake layer and spread with the remaining filling.
- Top with the third cake layer.
- **Chocolate Glaze:**
- In a large saucepan, heat 1 cup heavy cream over low heat until it simmers.
- Remove from heat and add 12 ounces of semi-sweet chocolate (chopped). Whisk until smooth and glossy.
- Stir in ¼ cup light corn syrup.
- Let the glaze cool until barely lukewarm.
- Pour the lukewarm glaze over the top and sides of the cake, covering completely.
- Smooth the sides with a spatula.
- Refrigerate for at least 2 hours before serving to allow the glaze to set.
Nutrition Information (Approximate per serving)
Sodium
123 g
Sugar
2047g
Fat
748g
Carbs
253g
