Ingredients: |
Ingredients: 4 cups all-purpose flour 2-1/4 cups sugar 3/4 cup baking cocoa 4 teaspoons baking soda 2-1/4 cups mayonnaise 2-1/4 cups brewed coffee, cold 1-1/2 teaspoons vanilla extract
FILLING: 1 cup sugar 2 tablespoons cornstarch 1 cup 2% milk 2 teaspoons vanilla extract 1 cup butter, softened 3/4 cup miniature semisweet chocolate chips
GANACHE: 8 ounces semisweet chocolate, chopped 2 cups heavy whipping cream 1 teaspoon vanilla extract
GLAZE: 8 ounces semisweet chocolate, chopped 3/4 cup heavy whipping cream 1/4 cup butter, cubed
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Directions: |
Directions:Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper.
In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in chocolate chips.
For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, 15-30 seconds (do not overbeat).
Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over sides.
Refrigerate at least 2 hours before serving. |