Chocolate Layer Cake With Chocolate Glaze

Directions

1. For Filling: Bring lowfat milk to simmer in heavy medium saucepan. Remove from heat. Combine sugar and cornstarch in large bowl. Beat egg yolks into sugar mix. Gradually whisk warm lowfat milk into yolk mix. Return mix to saucepan. Whisk over medium heat till mix boils and thickens, about 1 minute. Remove from heat; add in chocolate, butter and vanilla and whisk till mix is smooth. Transfer filling to medium bowl. Cold, stirring occasionally. Gently press plastic wrap directly onto surface of filling; cover and refrigeratetill cool, at least 3 hrs.
2. For Cake: Preheat oven to 325 degrees. Butter 17 1/4- by 11 1/2- by 1-inch jelly roll pan. Line pan with parchment paper.
3. Sift first 6 ingredients into large bowl. Whisk coffee, buttermilk, oil, Large eggs and vanilla in medium bowl. Add in liquid ingredients to dry ingredients; mix just till combined. Transfer batter to prepared pan, spreading proportionately.
4. Bake cake till tester inserted into center comes out clean, about 20 min. Cold cake completely in pan on rack. Using small knife, cut around edges of pan. Turn cake out onto work surface. Peel off parchment. Trim tough edges. Cut cake crosswise into three 5- by 10 1/2-inch pcs. (Filling and cake can be made ahead. Keep filling refrigerated up to 2 days. Wrap cake layers in plastic and chill up to 1 day.)
5. Place 1 cake layer on platter. Spread half of filling over top. Top with second cake layer. Spread remaining filling over. Top with third cake layer. Pour lukewarm Chocolate Glaze over top and sides of cake, covering completely. Smooth sides with spatula. Chill 2 hrs. (Can be prepared 1 day ahead; cover and keep refrigerated.)
6. This recipe yields 1 cake.
7. Yield: 1 cake