Description [ ] Makes 1 torte, about 2 cups of filling and about 1 cup of glaze. Ingredients [ ] Crème de cacao filling [ ] Chocolate ganache glaze [ ] Directions [ ] Heat oven to 350°F.
Grease and flour two 9-inch round baking pans.
In large bowl, beat butter , sugar , eggs and vanilla until blended.
Stir together flour , cocoa , baking soda and baking powder ; add to butter mixture alternately with milk , blending just until combined.
Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks.
Sprinkle each layer with 1 tablespoon crème de cacao ; cool completely.
Meanwhile, prepare Crème de cacao filling .
Split each cake layer horizontally into 2 layers.
Place one layer on serving plate; spread with one-third of filling.
Repeat layering with remaining cake and filling, ending with cake layer.
Cover tightly; refrigerate at least 8 hours.
Prepare Chocolate ganache glaze ; spoon on top of chilled cake, allowing glaze to drizzle down side of cake.
Refrigerate. Crème de cacao filling [ ] In small bowl, beat cold whipping cream , crème de cacao (if using) and cocoa until stiff.
Cover; refrigerate. Chocolate ganache glaze [ ] Combine chocolate bar pieces, whipping cream and butter in medium saucepan; cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth.
Stir in creme de cacao .
Cool to lukewarm (glaze will be slightly thickened).
