Triple Chocolate Cake
Bon Appetit cover Dec 2001

The cake may be made a day ahead and refrigerated, bring it to room temperature to serve. If desired you can garnish the cake with sugared mint leaves. Whisk egg whites until they are foamy, then brush them over mint leaves and sprinkle leaves with sugar.

12 servings
Filling
8 oz imported milk chocolate, finely chopped
1/2 cup whipping cream
1 Tbs. Light corn syrup
1/2 tsp peppermint extract

Cake
1 cup sifted all purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp. Salt
1/4 tsp. Baking powder
1/4 tsp. Baking soda
3/4 cup ( 1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
1/3 cup packed dark brown sugar
2 tsp vanilla extract
3 large eggs
1/2 cup buttermilk
1 1/2 cups miniature semisweet chocolate chips

Chocolate Glaze
8 oz bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, cut into pieces
1 Tbs. Light corn syrup
3/4 tsp. Peppermint extract

For Filling

Place chocolate in medium bowl. Bring cream and corn syrup to simmer in small saucepan. Pour hot mixture over chocolate, add extract and let stand 1 minute. Whisk until mixture is smooth. Let filling stand at room temperature while cake is baking and cooling.

For Cake

Position rack in lowest third of oven and preheat to 350 Butter 9 inch diameter cake pan with 2 inch high sides. Line bottom with parchment paper. Butter parchment. Dust pan with flour. Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in both sugars, then vanilla. Add eggs 1 at a time, beating well after each addition. Beat in dry ingredients alternatively with buttermilk in 2 additions each. Mix in chocolate chips.

Transfer batter to prepared pan. Bake cake until tester inserted into center come out clean, about 1 hour 5 minutes. Cool cake in pan on rack 5 minutes. Turn out cake onto rack. Peel off parchment. Cool completely

Using electric mixer, beat filling until fluffy and lightened in color, about 30 seconds. Using serrated knife, cut cake horizontally in half. Place 1 layer, cut side up, on rack set over baking sheet. Spread filling over. Top with second layer, cut side down. Chilled filled cake 20 minutes.

Meanwhile- Prepare Glaze.
Stir chocolate, butter and corn syrup in heavy small saucepan over low heat until melted and smooth. Mix in extract. Cool glaze until just lukewarm but still pourable, stirring occasionally, about 20 minutes.
Pour 1/2 cup glaze over center of cake. Spread over top and sides of cake. Chill until glaze sets, about 15 minutes. Pour remaining glaze over cent of cake, then spread quickly over top and sides. Chill until glaze sets, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; chill. Before continuing, let stand at room temperature until softened, aobut 4 hours.)
Sprinkle candies around top edge of cake. Garnish with fresh mint leaves.