French Chocolate Cake Recipe

Ingredients
    1/2 cup butter, softened
    2 cups packed brown sugar
    2 egg yolks
    2 teaspoons vanilla extract
    6 ounces semisweet chocolate, melted and cooled
    1 cup cold strong brewed coffee
    3 cups all-purpose flour
    1-1/2 teaspoons salt
    1-1/2 teaspoons baking soda
    1 cup buttermilk

    RUM GLAZE:
    2/3 cup sugar
    1/2 cup milk
    1/4 cup butter, cubed
    1 teaspoon rum extract

    FILLING:
    1 cup (6 ounces) semisweet chocolate chips
    1/4 cup milk
    1 carton (8 ounces) frozen whipped topping, thawed
    Chocolate curls
 
Directions

•    Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, beat butter and brown sugar until crumbly. Beat in egg yolks and vanilla. Stir in chocolate and coffee. Combine flour, salt and baking soda; gradually add to chocolate mixture alternately with buttermilk (batter will be thick).
•     Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
•     Meanwhile, in a small saucepan, bring sugar, milk and butter to a gentle boil; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat; stir in extract.
•     Invert cakes onto wire racks; drizzle with glaze. Cool completely. In a microwave, melt chocolate chips and milk; stir until smooth. Refrigerate until spreadable, stirring occasionally.
•     Place one cake on a serving plate; spread with filling. Top with remaining cake. Spread whipped topping over top and sides of cake. Store in the refrigerator. Garnish with chocolate curls. Yield: 12 servings.