Crème de Cacao Torte

Description

• Makes 1 torte, about 2 cups of filling and about 1 cup of glaze.

Ingredients

• ⅔ cup butter or margarine, softened
• 1⅔ cups sugar
• 3 eggs
• ½ tsp vanilla extract
• 2 cups all-purpose flour
• ⅔ cup Hershey's cocoa
• 1¼ tsp baking soda
• ¼ tsp baking powder
• 1⅓ cups milk
• 2 tbsp crème de cacao (chocolate-flavored liqueur) optional
• Crème de cacao filling (recipe follows)
• Chocolate ganache glaze (recipe follows)

Crème de cacao filling

• 1 cup (½ pt.) cold whipping cream
• 2 tablespoons crème de cacao (optional)
• 1 tablespoon Hershey's cocoa

Chocolate ganache glaze

• 1 Hershey's Special dark chocolate bar (7 oz), broken into pieces
• ¼ cup whipping cream
• 1 tbsp butter
• 1½ tsp crème de cacao (chocolate-flavored liqueur) or water

Procedures

1. Heat oven to 350°F.
2. Grease and flour two 9-inch round baking pans.
3. In large bowl, beat butter, sugar, eggs and vanilla until blended.
4. Stir together flour, cocoa, baking soda and baking powder; add to butter mixture alternately with milk, blending just until combined.
5. Pour batter into prepared pans.
6. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
7. Cool 10 minutes; remove from pans to wire racks.
8. Sprinkle each layer with 1 tablespoon crème de cacao; cool completely.
9. Meanwhile, prepare Crème de cacao filling.
10. Split each cake layer horizontally into 2 layers.
11. Place one layer on serving plate; spread with one-third of filling.
12. Repeat layering with remaining cake and filling, ending with cake layer.
13. Cover tightly; refrigerate at least 8 hours.
14. Prepare Chocolate ganache glaze; spoon on top of chilled cake, allowing glaze to drizzle down side of cake.
15. Refrigerate.

Crème de cacao filling

1. In small bowl, beat cold whipping cream, crème de cacao (if using) and cocoa until stiff.
2. Cover; refrigerate.

Chocolate ganache glaze

1. 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.
2. Stir in creme de cacao.
3. Cool to lukewarm (glaze will be slightly thickened).