1. Preheat oven at 350. Line two greased 9 inches round baking pans with waxed paper and grease the paper; set aside. In a large mixing 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; add to chocolate mixture alternately with buttermilk (batter will be thick). 2. Pour into prepared pans. Bake at 350 for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes. 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 heat, stir in extract. 3. Invert cakes onto wire racks; drizzle with glaze. Cool completely. In a microwave safe bowl, melt chocolate chips with milk; stir until smooth. Refrigerate until spreadable, stirring occasionally. 4. Place one cake on a serving platter; spread with filling. Top with remaining cake. Spread whipped topping over top and sides of cake. Store in the refrigerator. Granish with chocolate curls. ---------------------------------------------------------------------------
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