Ingredients
- Filling:
- 1 1/2 cups milk (do not use low-fat or nonfat)
- 1/2 cup sugar
- 3 1/2 tablespoons cornstarch
- 5 large egg yolks
- 6 ounces milk chocolate, chopped
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- Cake:
- 1 1/2 cups sugar
- 1 1/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup strong fresh-brewed coffee
- 3/4 cup buttermilk
- 6 tablespoons vegetable oil
- 2 large eggs, beaten to blend
- 1 teaspoon vanilla extract
- Chocolate Glaze:
- 1 1/2 cups whipping cream
- 12 ounces bittersweet chocolate (not unsweetened) or 12 ounces semisweet chocolate, chopped
- 2 tablespoons light corn syrup
Directions
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For filling: Bring milk to simmer in heavy medium saucepan.
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Remove from heat.
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Combine sugar and cornstarch in large bowl.
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Beat egg yolks into sugar mixture.
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Gradually whisk hot milk into yolk mixture.
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Return mixture to saucepan.
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Whisk over medium heat until mixture boils and thickens, about 1 minute.
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Remove from heat; add chocolate, butter and vanilla and whisk until mixture is smooth.
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Transfer filling to medium bowl.
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Cool, stirring occasionally.
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Gently press plastic wrap directly onto surface of filling; cover and chill until cold, at least 3 hours.
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For cake: Preheat oven to 325°F.
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Butter 17 1/4 × 11 1/2 × 1-inch jelly roll pan.
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Line pan with parchment paper.
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Sift first 6 ingredients into large bowl.
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Whisk coffee, buttermilk, oil, eggs and vanilla in medium bowl.
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Add liquid ingredients to dry ingredients; mix just until combined.
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Transfer batter to prepared pan, spreading evenly.
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Bake cake until tester inserted into center comes out clean, about 20 minutes.
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Cool cake completely in pan on rack.
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Using small knife, cut around edges of pan.
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Turn cake out onto work surface.
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Peel off parchment.
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24 Trim tough edges.
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Cut cake crosswise into three 5×10 1/2-inch pieces.
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(Filling and cake can be made ahead. Keep filling refrigerated up to 2 days. Wrap cake layers in plastic and refrigerate up to 1 day.)
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Place 1 cake layer on platter.
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Spread half of filling over top.
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Top with second cake layer.
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Spread remaining filling over.
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Top with third cake layer.
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Pour lukewarm glaze over top and sides of cake, covering completely.
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Smooth sides with spatula.
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Refrigerate 2 hours.
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(Can be prepared 1 day ahead; cover and keep refrigerated.).
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Chocolate Glaze (Makes 3 cups): Bring cream to simmer in large saucepan over low heat.
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Add chocolate, whisk until smooth.
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Remove from heat.
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Stir in corn syrup.
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Cool glaze until barely lukewarm.