-
1
PREPARE THE CAKE LAYERS: Preheat the oven to 350F (180C).
-
2
Line two 9-inch round cake pans with waxed paper; butter and flour the pans; tap out any excess flour.
-
3
In a mixer bowl, beat the butter until light and fluffy.
-
4
Gradually add the sugar and continue beating until smooth.
-
5
One at a time, beat in the eggs until well-blended.
-
6
Sift together the flour, cocoa, baking soda, baking powder and salt.
-
7
Add to the egg mixture in thirds, alternating with the milk, mixing only until blended.
-
8
Blend in the vanilla and liqueur.
-
9
Divide the batter between the two prepared pans.
-
10
Bake until the tops of the cakes are springy to the touch, 40 to 45 minutes.
-
11
Remove from the oven and set on racks to cool for 30 minutes.
-
12
Loosen the edges with a knife and unmold.
-
13
Peel off the waxed paper.
-
14
Set the cakes on a rack and let cool completely.
-
15
PREPARE THE FILLING: Combine the sugar, cream, chocolate and corn syrup in a small heavy saucepan.
-
16
Bring to a simmer over moderate heat, stirring frequently.
-
17
Reduce the heat to low and cook for 10 minutes, or until the mixture thickens.
-
18
Remove from the heat, dot the top with the butter and let cool to room temperature, about 15 minutes.
-
19
When cool, stir in the butter until the fudge filling is smooth and creamy.
-
20
PREPARE THE CHOCOLATE CREAM: Beat the cream and cocoa until soft peaks form.
-
21
Gradually add the confectioners' sugar and continue beating until stiff.
-
22
ASSEMBLE THE CAKE: Cover one cake layer with all of the fudge filling.
-
23
Sprinkle evenly with the chocolate chips.
-
24
Spread 1/2 cup of the chocolate cream on top of the chips.
-
25
Top with the second cake layer and cover the top and sides of the cake iwth half of the remaining chocolate cream.
-
26
Use the remainder in a pastry bag to decorate the cake as desired.
-
27
Refrigerate for up to 3 hours before serving time.
-
28
PREPARE THE SYRUP: Combine the cocoa, corn syrup, sugar and 2 tablespoons of water in a small heavy saucepan.
-
29
Bring to a simmer over low heat and cook, stirring constantly, for 2 minutes.
-
30
Transfer the syrup to a small bowl and let cool to room temperature, stirring once or twice, to prevent a skin from forming.
-
31
Just before serving, drizzle the syrup over the top of the cake in a lacy design.
