The Messiest French Chocolate Cake

We flew back from Seattle last Saturday, which happened to also be my brother's 17th birthday, and then that very Sunday was Father's Day.  Obviously a cake was necessary.  My first problem might have been that I was baking this cake around midnight to 1.  I mean, it turned out totally delicious, but I would hate to have to guess the number of toothpicks that held this thing together.  And, with regard to the Oklahoma heat, I probably should have waited until I was ready to serve the cake before I put the Cool Whip on.  So, this was by far the messiest chocolate cake I've ever made.  Not at all pretty, but SO good.  I found the recipe in a "Taste of Home" magazine from summer '07.  It looks much prettier in there too.  I picked this one out to try because it has buttermilk and coffee in the cake.  That fact automatically makes it good.  Then, when it comes out of the oven, you pour a rum glaze over the top.  Between the two layers of cake, is chocolate goodness.  Are you following me?  While you will probably laugh at my picture, just know that it tasted amazing.  

The Messiest French Chocolate Cake

(aka French Chocolate Cake on pg. 53 of June/July 2007 "Taste of Home" magazine)

For the cake:

1/2 c butter, softened

2    c packed brown sugar

2    egg yolks

2   tsp vanilla extract

6   squares (1 oz each) semisweet chocolate, melted & cooled

1   c cold strong brewed coffee

3   c all-purpose flour

1 1/2  tsp salt

1 1/2  tsp baking soda

1  c buttermilk

For the glaze:

2/3  c sugar

1/2  c milk

1/4  c butter, cubed

1     tsp rum extract

For the filling:

1     c (6 oz) semisweet or dark chocolate chips (I like dark, personally)

1/4  c milk

For the topping:

1  carton frozen whipped topping (i.e. Cool Whip), thawed 

Throw on some chocolate curls, sliced strawberries, or rainbow sprinkles!

Directions:

Line 2 greased 9" round baking pans with waxed paper (also grease the paper); set aside.  In a large mixing bowl, beat butter and brown sugar until crumbly.  Beat in egg yolks & vanilla.  Stir in chocolate and coffee (or else it goes EVERYWHERE).  Combine flour, salt & baking soda; add to chocolate mixture alternately with the buttermilk (batter should be thick).  Pour into prepared pans and bake at 350 for 25-30 minutes or until a toothpick comes out clean.

Meanwhile, in a small saucepan, bring sugar, milk and butter to a gentle boil; cook and stir for 2 minutes or until sugar is dissolved.  Remove from heat & stir in rum extract.

Invert cakes onto wire racks; drizzle with glaze (or just dump it on!).  Cool completely.  In a microwave-safe bowl, melt chocolate chips with milk; stir until smooth.  Let cool until the mixture is spreadable, stirring occasionally.  

Place one cake on a serving plate; spread with filling.  Top with remaining cake, using toothpicks to secure.  Spread whipped topping over the whole thing.  Store in the fridge & garnish with the topping of your choice.  Eat up!