Ingredients
1/2 cup butter, cubed3 ounces unsweetened chocolate1-1/2 cups heavy whipping cream4 large eggs, lightly beaten1 teaspoon vanilla extract2 cups all-purpose flour1-1/2 cups sugar2 teaspoons baking powder1/2 teaspoon saltFILLING:1 cup heavy whipping cream1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar1 teaspoon vanilla extractICING:1/4 cup butter2 ounces unsweetened chocolate1/2 cup heavy whipping cream1 teaspoon vanilla extract3 cups confectioners’ sugar, sifted
Preparation
In heavy saucepan or microwave, melt butter and chocolate; stir until smooth. Cool.
In a chilled large bowl, beat cream until soft peaks form. Add the eggs, vanilla and cooled chocolate mixture; beat on low speed just until combine. Combine the flour, sugar, baking powder and salt. With mixer on low speed, add dry ingredients to creamed mixture until just combined.
Pour into three greased and floured 8- or 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, beat cream in a chilled small bowl until soft peaks form; set aside. In a large bowl, beat cream cheese until smooth. Beat in confectioners’ sugar and vanilla. Add whipped cream, beat until smooth.
Split each cake into two horizontal layers. Place one layer on a serving plate; top with about 1/2 cup filling. Repeat four times. Top with remaining cake layer. Cover and refrigerate.
For frosting, melt butter and chocolate in a heavy saucepan or microwave; stir until smooth. Cool to room temperature; transfer to a large bowl. Add cream and vanilla; mix well. Beat in confectioners’ sugar. Spread over top and sides of cake. Garnish with strawberries if desired. Store in the refrigerator.
