| • 6 ounces (1 cup) chocolate chips |
| • 1¼ cups water, divided |
| • 2¼ cups all-purpose flour |
| • 1 tsp baking soda |
| • ¾ tsp salt |
| • 1½ cups sugar |
| • 1½ sticks butter, softened |
| • 1 tsp vanilla extract |
| • 3 eggs |
| 1: Grease and flour two 9-inch cake pans. |
| 1: Preheat oven to 375°F. | |
| 2: melt chips with ¼ cup water, stirring until smooth. Set aside. | |
| 3: In a small bowl, combine flour, soda, and salt. Set aside. | |
| 4: In a large mixer bowl, beat sugar, butter, and vanilla extract until creamy. | |
| 5: Add eggs, one at a time, beating well after each addition. | |
| 6: Blend in the chocolate mixture. | |
| 7: Gradually blend in flour mixture alternately with the remaining cup of water. | |
| 8: Pour into prepared pans. Bake 30 to 35 minutes until layers test clear with a wooden toothpick. | |
| 9: Cool 10 minutes in the pans. Remove from pans and cool completely. | |
| 10: Split layers in half horizontally. |
| • ¼ cup cocoa |
| • ¼ cup sugar |
| • 2 cups heavy or whipping cream |
| 1: In a small mixer bowl, stir cocoa and sugar until smooth. | |
| 2: Add heavy cream. | |
| 3: Beat at medium speed until soft peaks form. | |
| 4: Place one split cake layer on a serving plate. | |
| 5: Spread with ⅓ of the filling. Repeat with remaining layers and filling. |
| • 6 Tbs butter |
| • ⅓ cup corn syrup |
| • 2 Tbs water |
| • 12 ounces (2 cups) chocolate chips |
| 1: In a two-quart saucepan, combine butter, corn syrup, and water. | |
| 2: Heat to boiling over low heat, stirring constantly. Remove from heat. | |
| 3: Stir in chocolate chips until smooth. | |
| 4: Cool to room temperature. | |
| 5: Spread over top and side of cake. Refrigerate to set the glaze. |
This comes from the 1991 "Nestle Bakes the Very Best" cookbook (No. 28.)
Store in the refrigerator.