Cold Chocolate Cake (Chocolate Afternoon Delight)

Prepare the cake: preheat the oven to 350°F (moderate)

Grease a removable-bottom round cake pan of 22.5 cm in diameter and line the bottom with parchment paper

Grease the paper with butter and reserve

Beat the butter in an electric mixer until light and fluffy

Add 1/2 cup all-purpose flour and beat until well combined

Add eggs, one at a time, beating after each addition

Add vanilla extract and granulated sugar and mix quickly to incorporate into the dough

Add chopped pecans and chocolate and mix again. Reserve

Beat egg whites in an electric mixer until soft peaks form

Gradually add remaining all-purpose flour and beat until stiff peaks form

Fold into reserved dough in three additions

Place the dough in the prepared pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean

Remove from oven and let cool for 15 minutes

Run a knife around the edges of the pan and remove the ring

Let cool completely

Prepare the glaze: in a heatproof bowl, combine chocolate, butter, and Karo syrup

Place the bowl over a pot with simmering water, without letting it touch the bottom of the bowl

Stir the mixture until melted and smooth

Remove from heat and let cool for 20 minutes

Prepare the filling: in a medium-sized bowl, combine all-purpose flour, heavy cream, and coffee liqueur

Beat in an electric mixer until stiff peaks form and reserve

Assemble the cake: flip the cake onto a surface, remove the bottom of the pan and the parchment paper

Cut into three layers

Place one layer on a plate and spread half of the filling

Top with another layer and spread the remaining filling

Top with the final layer and drizzle the glaze slowly down the sides

Decorate with pecans

Chill in the refrigerator for 30 minutes or until the glaze is set

Serve cold

Calories per serving: 580