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1
For filling: Bring milk to simmer in heavy medium saucepan.
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2
Remove from heat.
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3
Combine sugar and cornstarch in large bowl.
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4
Beat egg yolks into sugar mixture.
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5
Gradually whisk hot milk into yolk mixture.
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6
Return mixture to saucepan.
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7
Whisk over medium heat until mixture boils and thickens, about 1 minute.
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8
Remove from heat; add chocolate, butter and vanilla and whisk until mixture is smooth.
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9
Transfer filling to medium bowl.
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10
Cool, stirring occasionally.
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11
Gently press plastic wrap directly onto surface of filling; cover and chill until cold, at least 3 hours.
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12
For cake: Preheat oven to 325u00b0F.
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13
Butter 17 1/4 x 11 1/2 x 1-inch jelly roll pan.
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14
Line pan with parchment paper.
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15
Sift first 6 ingredients into large bowl.
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16
Whisk coffee, buttermilk, oil, eggs and vanilla in medium bowl.
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17
Add liquid ingredients to dry ingredients; mix just until combined.
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18
Transfer batter to prepared pan, spreading evenly.
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19
Bake cake until tester inserted into center comes out clean, about 20 minutes.
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20
Cool cake completely in pan on rack.
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21
Using small knife, cut around edges of pan.
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22
Turn cake out onto work surface.
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23
Peel off parchment.
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24
Trim tough edges.
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25
Cut cake crosswise into three 5x10 1/2-inch pieces.
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26
(Filling and cake can be made ahead. Keep filling refrigerated up to 2 days. Wrap cake layers in plastic and refrigerate up to 1 day.) Place 1 cake layer on platter.
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27
Spread half of filling over top.
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28
Top with second cake layer.
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29
Spread remaining filling over.
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30
Top with third cake layer.
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31
Pour lukewarm glaze over top and sides of cake, covering completely.
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32
Smooth sides with spatula.
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33
Refrigerate 2 hours.
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34
(Can be prepared 1 day ahead; cover and keep refrigerated.).
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35
Chocolate Glaze (Makes 3 cups): Bring cream to simmer in large saucepan over low heat.
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36
Add chocolate, whisk until smooth.
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37
Remove from heat.
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38
Stir in corn syrup.
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39
Cool glaze until barely lukewarm.
