French Chocolate Cake

• 1/2 cup butter, softened
• 2 cups brown sugar, packed
• 2 egg yolks
• 2 teaspoons vanilla extract
• 6 semi-sweet chocolate baking squares, melted and cooled
• 1 cup strong coffee
• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking soda
• 1 cup buttermilk
• RUM GLAZE
• 2/3 cup sugar
• 1/2 cup milk
• 1/4 cup butter, cubed
• 1 teaspoon rum extract
• FILLING
• 1 cup semi-sweet chocolate chips
• 1/4 cup milk
• 1 (8 ounce) carton frozen whipped topping, thawed
• chocolate curls (optional)

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.

butter, brown sugar, egg yolks, vanilla, semisweet chocolate baking squares, coffee, allpurpose, salt, baking soda, buttermilk, sugar, milk, butter, rum, filling, semisweet chocolate chips, milk, frozen whipped topping, chocolate curls

Taken from www.food.com/recipe/french-chocolate-cake-230588 (may not work)