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1
Cake:
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2
Preheat oven to 350u00b0F.
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3
Coat 3 (8 inch) round cakepans with cooking spray.
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4
Line bottoms of pan with wax paper; butter wax paper with butter, and set aside.
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Melt chocolate in small saucepan over low heat, stirring until smooth; set aside.
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Beat butter at medium speed with an electric mixer until creamy.
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Gradually add sugar, beating until light and fluffy.
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Add eggs one at a time, beating until just yellow disappears after each addition.
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Stir in melted chocolate and vanilla.
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Sift together flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beating at low speed until just blended, begining and ending with flour mixture.
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Pour batter evenly into prepared pans.
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Bake for 28-30 minutes or until a wooden pick inserted in center comes out clean.
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Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
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14
Mocha Chocolate Cream Filling:
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Whisk together first 4 ingredients in a small saucepan.
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Cook over medium heat, whisking constantly, 5 minutes or until thickened.
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Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressin wrap onto surface, and let stand 30 minutes or until cool.
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Beat butter and sugar at medium speed with electric mixer until light and fluffy.
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Gradually add cooled cocoa mixture, 1 Tablespoon at a time, beating until blended after each addition.
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Add vanilla, beating until mixture is consistency of whipped cream.
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Coffee Liqueur Ganache Icing:
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Heat cream in a small saucepan over medium heat just until cream begins to boil.
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Pour over chocolate in bowl, stirring until smooth.
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Stir in butter and liqueur.
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Let stand 45 minutes or until spreading consistency.
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Prepare Icing, then Mocha-Chocolate Filling and then cake, in this order due to the different cooling times.
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Assemble the cake:
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Place 1 cake layer on serving plate; spread top with 4 Tablespoons Coffee liqueur Ganache Icing.
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Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer.
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Top with second cake layer; spread top with 4 Tablespoons of Ganache Icing and remaining Cream Ganache Filling.
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Top with remaining cake layer.
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Spread remanining Coffee Liqueur Ganache Icing on top of cake and sides of cake.
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33
Garnish with chocolate curls, if desired.
