*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Chocolate                        Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --------CAKE LAYERS------
      1/4  Pound         Unsalted butter
                         (room temperature) PLUS:
    2 2/3  Tablespoon    Unsalted butter
                         (at room temperature)
    2      Cup           Granulated sugar
    3                    Eggs
    2      Cup           Sifted all-purpose flour
      3/4  Cup           Unsweetened cocoa powder
                         (preferably Dutch process)
    1 1/4  Teaspoon      Baking soda
      1/4  Teaspoon      Baking powder
      1/2  Teaspoon      Salt
    1 1/2  Cup           Milk
    1      Teaspoon      Vanilla extract
      1/4  Cup           Chocolate-mint liqueur
                         (such as Vandermint)
                         -------CHOCOLATE FUDGE FILLING----
      2/3  Cup           Granulated sugar
      1/2  Cup           Heavy cream
    2 1/2  Ounce         Unsweetened chocolate
    1      Tablespoon    Light corn syrup
    2      Tablespoon    Unsalted butter
                         -------CHOCOLATE CREAM------
    2 1/2  Cup           Heavy cream
    3 1/2  Tablespoon    Unsweetened cocoa powder
                         (preferably Dutch process)
    7      Tablespoon    Confectioners' sugar
                         ------ASSEMBLY AND CHOCOLATE SYRUP------
    3      Tablespoon    Chocolate chips
    2      Tablespoon    Unsweetened cocoa powder
                         (preferably Dutch process)
    2      Tablespoon    Light corn syrup
    1      Tablespoon    Granulated sugar
 PREPARE THE CAKE LAYERS:  Preheat the oven to 350 F.  Line two 9-inch round cake
pans with waxed paper; butter and flour the pans; tap out any excess flour. 
 In a mixer bowl, beat the butter until light and fluffy.  Gradually add the sugar
and continue beating until smooth.  One at a time, beat in the eggs until
 Sift together the flour, cocoa, baking soda, baking powder and salt. Add to the
egg mixture in thirds, alternating with the milk, mixing only until blended. 
Blend in the vanilla and liqueur.  Divide the batter between the two prepared
pans.  Bake until 
 the tops of the cakes are springy to the touch, 40 to 45 minutes.  Remove from
the oven and set on racks to cool for 30 minutes.  Loosen the edges with a knife
and unmold. Peel off the waxed paper.  Set the cakes on a rack and let cool
 PREPARE THE FILLING:  Combine the sugar, cream, chocolate and corn syrup in a
small heavy saucepan.  Bring to a simmer over moderate heat, stirring frequently.
 Reduce the heat to low and cook for 10 minutes, or until the mixture thickens. 
Remove from t
 he heat, dot the top with the butter and let cool to room temperature, about 15
minutes. When cool, stir in the butter until the fudge filling is smooth and
 PREPARE THE CHOCOLATE CREAM: Beat the cream and cocoa until soft peaks form. 
Gradually add the confectioners' sugar and continue beating until stiff. 
 ASSEMBLE THE CAKE:  Cover one cake layer with all of the fudge filling. Sprinkle
evenly with the chocolate chips.  Spread 1/2 cup of the chocolate cream on top of
the chips.  Top with the second cake layer and cover the top and sides of the
cake iwth hal
 f of the remaining chocolate cream. Use the remainder in a pastry bag to decorate
the cake as desired. Refrigerate for up to 3 hours before serving time. 
 PREPARE THE SYRUP:  Combine the cocoa, corn syrup, sugar and 2 tablespoons of
water in a small heavy saucepan.  Bring to a simmer over low heat and cook,
stirring constantly, for 2 minutes.  Transfer the syrup to a small bowl and let
cool to room tempera
 ture, stirring once or twice, to prevent a skin from forming. 
 Just before serving, drizzle the syrup over the top of the cake in a lacy design. 
 Recipe by Peter Sussman - The Phoenix - Warren, Virginia From: Great Desserts
(American Express Publishing Corporation) ISBN: 0-916103-04-8 
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