Black Hole Chocolate Cake

Preheat oven to 325 degrees F. Grease three 9 inch round cake pans.

Put 12 squares of unsweetened chocolate, 1 C. butter and water in a medium saucepan. Warm pan over low heat, stirring frequently, until chocolate and butter are fully melted and mixture is uniform and smooth. Set aside.

In large bowl of mixer, beat eggs and vanilla. While beating, slowly pour in the warm chocolate mixture; combine well. Beat in granulated sugar. Sift together flour, baking powder and salt, add to chocolate mixture and beat until well-blended. Divided mixture evenly between prepared pans. Bake about 25 minutes, until a toothpick inserted in the center comes out clean. Cool on wire racks.

Prepare the Filling:: Melt the remaining 4 oz. of chocolate in a saucepan over low heat, stirring frequently. Pour and scrape melted chocolate into the small bowl of an electric mixer. Beat in powdered sugar, 6 T. of the remaining butter and 1/4 C. of the cream. Beat until the mixture is completely smooth. Use about 3/4 C. of the filling mixture to fill between the bottom and middle layer. If desired, slip strips of waxed paper under the bottom layer, to catch excess frosting and glaze. Use another 3/4 C. of filling to fill between the middle and top layers, and the remaining filling to frost the side of the cake.

Prepare the glaze: In a small saucepan, combine the semisweet chocolate chips, remaining 2 T. of butter, corn syrup and remaining 1/2 C. of cream. Warm over low heat, stirring constantly, until the chocolate and butter are fully melted and the mixture is completely smooth. our the glaze slowly over the center of the cake, spreading it to the edge and allowing it to flow down to cove the side. Garnish, if desired, with whipped cream or grated chocolate. Remove waxed paper. Chill, but allow to warm for about an hour before serving. Chill any leftovers.

Recipe Source: "Good Housekeeping Illustrated Book of Desserts"