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