Decadent Chocolate Cake
1 1/2 cups cake flour
1/2 cup cocoa
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups milk
1/4 cup cold coffee
3 tsp vanilla
12 tbsp unsalted butter
2 cups sugar
1 3/4 heavy cream
6 egg yolks
1/3 cup AP flour, sifted
12 oz. semisweet chocolate
Heat oven to 350. Grease and flour two 9" cake pans.
Sift together first 5 ingredients.
In separate bowl combine eggs, 1/2 cup milk, coffee, and 2 tsp vanilla.
In third bowl beat butter and 1 1/2 cups sugar until fluffy. Beat 1/3 dry ingredients into butter mixture, then beat in 1/3 of egg mixture. Repeat twice.
Divide between pans. Bake 28-32 minutes. Remove from pans, let cool.
Heat remaining milk and 1 cup cream until boiling.
In bowl whisk together remaining sugar and egg yolks. Stir in flour. Whisk 1/3 of the boiled cream into the egg mixture.
Pour into saucepan, whisk constantly until cream boils. Remove from heat. Whisk in remaining vanilla and 5 oz. of chocolate until chocolate melts. Cool. Cover with plastic. Refrigerate.
To assemble: cut cakes in half horizontally. Spread 1/3 of cream over one layer, top with second layer, repeat ending with cake layer. Refrigerate 1 hour. Boil, remaining cream. Remove from heat. Stir in remaining chocolate until melted. Let mixture cool slightly; pour glaze on top. Refrigerate until ready to serve.