This cake can be baked, glazed and frozen. Freeze it uncovered until the glaze is hard and then wrap it in heavy foil. Thaw it in the foil before serving.
CAKE
- 7 ounces semisweet chocolate, chopped
- 3 ounces unsweetened chocolate, chopped
- 2 cups sugar
- 4 eggs, room temperature
- 2 tsp vanilla
- 3 tablespoons brandy or water
- 2 1/4 cups flour
- 1/2 tsp salt
- 1 1/4 cups buttermilk
GLAZE
- 4 ounces semisweet chocolate, chopped
- 6 tablespoons butter
- 2 tsp light corn syrup
- 1 tsp water
Grease a 12 cup bundt or tube pan. Preheat oven to 350 degrees. melt together the semisweet and unsweetened chocolates.
Set aside to cool slightly.
Cream the butter and sugar. Mix in eggs, one at a time. Mix in melted cooled chocolate, vanilla, brandy or water. In another bowl, stir together the dry ingredients. On low speed, add the dry ingredients and buttermilk, alternating and beginning and ending with flour.
Pour into prepared pan and bake in the center of the oven for 1 hour or until a toothpick tests clean. remove to a rack and cool for 10 minutes. Invert from pan and cool completely.
To make glaze, melt the chocolate and butter, remove form heat and add the corn syrup and water. Pour the glaze over the cooled cake.