Name: French Chocolate Cake
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 1/2 cup butter, softened -; 2 cups packed brown sugar -; 2 large egg yolks -; 2 teaspoons vanilla extract -; 6 ounces semisweet chocolate, melted and cooled -; 1 cup strong brewed coffee, cold -; 3 cups all-purpose flour -; 1-1/2 teaspoons salt -; 1-1/2 teaspoons baking soda -; 1 cup buttermilk -; RUM GLAZE: -; 2/3 cup sugar -; 1/2 cup milk -; 1/4 cup butter, cubed -; 1 teaspoon rum extract -; Filling: -; 1 cup semisweet chocolate chips -; 1/4 cup milk -; 1 carton (8 ounces) frozen whipped topping, thawed -; Chocolate curls -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - French Chocolate Cake

1. 1/2 cup butter, softened -

2. 2 cups packed brown sugar -

3. 2 large egg yolks -

4. 2 teaspoons vanilla extract -

5. 6 ounces semisweet chocolate, melted and cooled -

6. 1 cup strong brewed coffee, cold -

7. 3 cups all-purpose flour -

8. 1-1/2 teaspoons salt -

9. 1-1/2 teaspoons baking soda -

10. 1 cup buttermilk -

11. RUM GLAZE: -

12. 2/3 cup sugar -

13. 1/2 cup milk -

14. 1/4 cup butter, cubed -

15. 1 teaspoon rum extract -

16. Filling: -

17. 1 cup semisweet chocolate chips -

18. 1/4 cup milk -

19. 1 carton (8 ounces) frozen whipped topping, thawed -

20. Chocolate curls -

How to cook deliciously - French Chocolate Cake

1. Stage

Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, beat butter and brown sugar until crumbly. Beat in egg yolks and vanilla. Stir in chocolate and coffee. Combine flour, salt and baking soda; gradually add to chocolate mixture alternately with buttermilk (batter will be thick).

2. Stage

Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes.

3. Stage

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 the heat; stir in extract.

4. Stage

Invert cakes onto wire racks; drizzle with glaze. Cool completely. In a microwave, melt chocolate chips and milk; stir until smooth. Refrigerate until spreadable, stirring occasionally.

5. Stage

Place one cake on a serving plate; spread with filling. Top with remaining cake. Spread whipped topping over top and sides of cake. Store in the refrigerator. Garnish with chocolate curls.