Rich Chocolate Cake

11 Jan

2-2/3 cups (16 oz) semisweet chocolate chips

1 cup butter, softened

1 cup sugar

8 eggs

2 TBSP vanilla

 

GLAZE:

1 cup (6 oz) semi-sweet chocolate chips

3 TBSP half-and-half

1 cup sugar

2 TBSP butter, softened

2 TBSP light corn syrup

 

Grease a 10 inch springform pan and wrap the bottom of pan with heavy-duty foil; set aside.

In a large saucepan, combine chocolate chips, butter, cream, and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from heat; stir until smooth. Pour into a large bowl and set aside to cool.

In another large bowl, beat eggs on high for 3 minutes or until fluffy. Beat into chocolate mixture adding one-third at a time, until well blended. Stir in vanilla.

Pour into prepared pan; place on a baking sheet. Bake at 350 for 45 to 50 minutes or until a toothpick comes out with moist crumbs.(the top will crack) Cool on a wire rack. Cover and chill for 1 hour. Run a knife along edge to loosen; remove sides.

In a large saucepan, combine chocolate chips, butter, cream, and corn syrup; cook over low heat until chocolate is melted; stirring often. Remove from heat; stir until smooth.

Spread enough glaze over top and sides to cover. Chill 10 minutes. Repeat. Chill overnight. refrigerate leftovers.

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