Cake 1 cup cake flour
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla extract
10 (1 ounce) squares semisweet baking chocolate
2 cups heavy cream
2 tablespoons rum
1/4 cup light corn syrup
2 tablespoons hot water
2 tablespoons butter
1 (6 ounce) package semisweet chocolate bits
Cake: Heat oven to 375 degrees F. Line a jellyroll pan with wax
Sift flour, cocoa, baking powder and salt together twice; set aside.
Place eggs in small mixing bowl. Beat with electric mixer 5 minutes
or until thick and lemon-colored. Slowly beat in sugar, 1 tablespoon
at a time. Mixture will become very thick. Transfer to large mixing
bowl. Beat in water and vanilla extract. Slowly add flour mixture;
beat until smooth. Pour into prepared pan, spreading evenly to corners.
Bake for 12 to 15 minutes, or until cake tests done.
Loosen from pan.
Turn out on rack; remove wax paper. Invert; cool completely.
Filling: Combine baking chocolate, broken into pieces, and cream
in heavy saucepan. Heat slowly; stirring constantly, until chocolate
melts. Transfer to medium-size mixing bowl. Stir in rum; chill
to 2 hours.
Beat with electric mixer until stiff and thick.
Cut cake in half crosswise. Place 1 piece of cake on small cookie
sheet. Top with chocolate filling; spread to form even layer 1 1/2
inches thick. Top with remaining cake layer. Chill at least 1 hour.
Prepare icing. Combine corn syrup, water and butter in small saucepan.
Bring to boil; cook until butter melts. Remove from heat.
bits; stir until chocolate melts. Cool at room temperature. Spread
over top of cake. Chill until frosting sets.
Cut cake into 12 squares; arrange on decorative plate.