Difficulty: Easy - for beginners
Serves: 12 servings
â€¢1/2 cup butter, softened
â€¢2 cups packed brown sugar
â€¢2 egg yolks
â€¢2 teaspoons vanilla extract
â€¢6 ounces semisweet chocolate, melted and cooled
â€¢1 cup cold strong brewed coffee
â€¢3 cups all-purpose flour
â€¢1-1/2 teaspoons salt
â€¢1-1/2 teaspoons baking soda
â€¢1 cup buttermilk
â€¢2/3 cup sugar
â€¢1/2 cup milk
â€¢1/4 cup butter, cubed
â€¢1 teaspoon rum extract
â€¢1 cup (6 ounces) semisweet chocolate chips
â€¢1/4 cup milk
â€¢1 carton (8 ounces) frozen whipped topping, thawed
â€¢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).
â€¢ Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
â€¢ 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.
â€¢ 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.
â€¢ 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. Yield: 12 servings.