Heat oven to 350°F
(175°C). Grease and flour a 9-inch round baking pan.
For Cake: In a large bowl,
stir together flour, sugar, cocoa and baking soda. Add butter,
milk, egg and vanilla. Beat on low speed of mixer until all ingredients
are moistened. Beat on medium speed 2 minutes. Pour batter into
prepared pan.
Bake 30 to 35 minutes
or until wooden pick inserted in center comes out clean. Cool
10 minutes; remove from pan to wire rack. Cool completely.
For Chocolate Filling.
In medium saucepan, stir together sugar, cocoa and cornstarch;
gradually stir in light cream. Cook over medium heat, stirring
constantly, until mixture thickens and begins to boil. Boil 1
minute, stirring constantly; remove from heat. Stir in butter
and vanilla. Press plastic wrap directly onto surface. Cool completely.
Cut cake into two thin
layers. Place one layer on serving plate; spread filling over
layer. Top with remaining layer.
For Chocolate Glaze: In
a small saucepan, heat water, butter and corn syrup to boiling.
Remove from heat; immediately stir in cocoa. With whisk, gradually
beat in powdered sugar and vanilla until smooth; cool slightly.
Pour onto top of cake,
allowing some to drizzle down sides. Refrigerate until serving
time. Refrigerate leftover cake.
