This cake is so decadent you might think it's Rudolph's revenge. It pairs perfectly with Vixon's Vices (coffee and store-bought chocolates).

Ann Nickerson, Dunwoody, Georgia
Recipe by Southern Living November 2004

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Lee Harrelson; Styling: Mindi Shapiro

Recipe Summary

Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 3 ingredients in a large heavy saucepan over low heat, and cook, stirring constantly, 8 to 10 minutes or until chocolate melts and mixture is smooth. Remove from heat, and let mixture cool slightly (about 10 minutes).

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  • Whisk together eggs and vanilla in a large bowl. Gradually whisk in melted chocolate mixture until blended and smooth.

  • Combine flour and next 3 ingredients; whisk into chocolate mixture until blended and smooth.

  • Pour batter into 3 greased and floured 9-inch round cakepans.

  • Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks.

  • Spread 1/2 cup plus 2 tablespoons Chocolate Truffle Filling evenly on top of 1 cake layer. Top with 1 cake layer; spread 1/2 cup plus 2 tablespoons Chocolate Truffle Filling evenly on top, reserving remaining 1/2 cup Chocolate Truffle Filling. Top with remaining cake layer.

  • Microwave coarsely chopped semisweet chocolate squares and cream in a 2-quart microwave-safe bowl at HIGH 1 1/2 to 2 minutes, stirring after 1 minute and then every 30 seconds until chocolate melts and mixture is smooth and slightly thickened. Let cool slightly (about 15 minutes).

  • Spread warm semisweet chocolate mixture over top and sides of cake. Chill cake 30 minutes or until chocolate glaze is firm. Pipe border using a rosette tip around bottom of cake with remaining 1/2 cup Chocolate Truffle Filling. Sprinkle finely grated semisweet chocolate evenly over top of cake.