Elegant Chocolate Torte

By newbaucher

When I want to serve a really special dessert, I turn to this recipe. The tender, four-layer chocolate cake has a yummy pudding-like filling. Instead of the whipped cream frosting, you could use chocolate-flavored whipped topping. —Lois Gallup Edwards, Woodland, California

Ingredients

• BATTER:
• 1/3 cup all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon salt
• 1-3/4 cups 2% milk
• 1 cup chocolate syrup
• 1 egg, lightly beaten
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1/2 cup butter, softened
• 1-1/4 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1/3 cup baking cocoa
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 cups chocolate syrup
• 1/2 cup water
• FROSTING:
• 2 cups heavy whipping cream
• 1/4 cup chocolate syrup
• 1/4 teaspoon vanilla extract

Details

Servings 16

Preparation

Step 1

For filling, in a small saucepan, combine the flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened.
Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool.
Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake. In a bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake. Yield: 16 servings.