Chocolate Layer Cake With Chocolate Glaze Recipe

How to Make Chocolate Layer Cake With Chocolate Glaze

1. **Chocolate Filling:**
2. In a heavy medium saucepan, bring 2 cups of milk to a simmer over medium heat.
3. Remove from heat.
4. In a large bowl, whisk together 1/2 cup granulated sugar and 1/4 cup cornstarch.
5. Whisk in 4 large egg yolks until well combined.
6. Gradually whisk the hot milk into the yolk mixture, whisking constantly.
7. Return the mixture to the saucepan.
8. Whisk over medium heat until the mixture boils and thickens, about 1 minute. (It should coat the back of a spoon).
9. Remove from heat.
10. 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.
11. Transfer the filling to a medium bowl.
12. Cool completely, stirring occasionally, then press plastic wrap directly onto the surface.
13. Cover and chill for at least 3 hours, or until completely cold.
14. **Chocolate Cake:**
15. Preheat oven to 325°F (160°C).
16. Grease and flour a 17 1/4 x 11 1/2 x 1-inch jelly roll pan.
17. 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.
18. 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.
19. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
20. Transfer batter to the prepared pan and spread evenly.
21. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
22. Let the cake cool completely in the pan on a wire rack.
23. Run a small knife around the edges of the pan.
24. Invert the cake onto a work surface and peel off the parchment paper.
25. Trim any uneven edges.
26. Cut the cake crosswise into three 5 x 10 ½-inch layers.
27. **Assembly:**
28. Place one cake layer on a serving platter.
29. Spread half of the chilled chocolate filling over the top.
30. Top with the second cake layer and spread with the remaining filling.
31. Top with the third cake layer.
32. **Chocolate Glaze:**
33. In a large saucepan, heat 1 cup heavy cream over low heat until it simmers.
34. Remove from heat and add 12 ounces of semi-sweet chocolate (chopped). Whisk until smooth and glossy.
35. Stir in ¼ cup light corn syrup.
36. Let the glaze cool until barely lukewarm.
37. Pour the lukewarm glaze over the top and sides of the cake, covering completely.
38. Smooth the sides with a spatula.
39. Refrigerate for at least 2 hours before serving to allow the glaze to set.