2 1/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsalted butter, at room temperature
3/4 cup milk
120 grams melted bittersweet chocolate
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup milk
3 large eggs
1 1/2 teaspoons active dry yeast
1/2 teaspoon vanilla extract
To make the chocolate glaze:
240 grams melted bittersweet chocolate
3/4 cup unsalted butter, at room temperature
4 cups confectioners' sugar, sifted
6 tablespoons strong brewed coffee
2 large eggs
1 tablespoon vanilla extract
1 cup chopped nuts, and some halves for garnish
2 1/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsalted butter, at room temperature
3/4 cup milk
120 grams melted bittersweet chocolate
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup milk
3 large eggs
1 1/2 teaspoons active dry yeast
1/2 teaspoon vanilla extract
To make the chocolate glaze:
240 grams melted bittersweet chocolate
3/4 cup unsalted butter, at room temperature
4 cups confectioners' sugar, sifted
6 tablespoons strong brewed coffee
2 large eggs
1 tablespoon vanilla extract
1 cup chopped nuts, and some halves for garnish
To make the cake: preheat the oven to moderate temperature (170°C)
Grease 3 round cake pans, 24 cm in diameter
Sift the flour over a large bowl
Add the sugar, butter, 3/4 cup milk, melted chocolate, baking soda, and salt
Beat with an electric mixer for 2 minutes
Add the remaining milk, eggs, yeast, and vanilla extract
Beat for another 2 minutes
Place in prepared pans and bake for about 30 minutes or until a toothpick comes out clean
Let cool
To make the glaze that will be used as filling and topping: melt the chocolate and butter over low heat in a double boiler
Add the remaining ingredients and mix well
Place on a larger bowl with ice and beat for 5 minutes until the glaze has the right consistency to spread
Place the first cake on a plate, cover with a little glaze, sprinkle with chopped nuts
Place the second cake on top, cover with glaze, sprinkle with chopped nuts
Place the third cake on top, cover the entire surface and sides with glaze, decorate with nut halves
Serves 8 to 10 people
To freeze: place in the freezer until firm
Remove from freezer
Wrap in aluminum foil and return to freezer
To thaw: remove from freezer 5 hours before serving, immediately removing the aluminum foil
Let stand at room temperature until completely thawed.
