For the past three years I have been making her favorite Chocolate Cake with Fleur de Sel Caramel Filling, but this year I wanted to do something different.
She selected a Dark Chocolate Torte with Dark Chocolate Ganache, so I took her up on the idea, and baked the above pictured torte.
The original recipe was posted by Tarra Knight from Texas, in Taste of Home, however I tweaked it a little, and printed my version here.
It earned high marks from the birthday girl, and all the guests.
This cake freezes very well, but the fresh raspberries had to be removed before freezing, and replaced with fresh ones before serving ( we served the leftover cake at Thanksgiving).
- 4 oz semi-sweet chocolate, chopped (I used Bakers chocolate for baking)
- 2 oz unsweetened chocolate, chopped
- 1 1/2 cup hot coffee (I used Dunkin Donuts Caramel flavored)
- 4 eggs
- 3 cups white sugar
- 3/4 cup Canola Oil
- 2 tsp. Vanilla extract
- 2 1/2 cups all-purpose flour (I used Gold Medal Unbleached)
- 1 cup dark Cocoa powder, unsweetened
- 2 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cup buttermilk
- 1/2 cup warm water ( for torte punch)
- 1 tsp. vanilla extract (for torte punch)
Ingredients for Ganache:
- 14 oz semi-sweet chocolate, chopped (I use Baker’s chocolate for baking)
- 4 oz unsweetened chocolate, chopped
- 3 cups heavy cream for whipping (1 1/2 pint)
- 7 tsp. light corn syrup
- Line the bottom of 3 – 8 inch round cake pans with parchment paper, and grease it generously (I also dab a little Crisco under the paper to keep it in place).
- Place the chopped chocolate in a medium bowl, pour the hot coffee over it, and stir with a whisk until all chocolate melts, and smooth mixture forms.
- Cool to room temperature.
- In a large bowl, beat the eggs, adding sugar gradually, until creamy and light lemon color (the mixture resembles vanilla pudding).
- Mix in the oil and vanilla.
- Gradually add the chocolate mixture, continuously beating.
- Set aside.
- In another bowl mix the flour, cocoa, baking soda, baking powder and salt.
- Gradually incorporate the dry ingredients into the wet mixture, alternating it with gradual addition of the buttermilk.
- Divide the batter equally between the three cake pans.
- Preheat the oven to 325 degree F.
- Bake 30-35 minutes, or until the toothpick test is clean.
- Remove from the oven, and cool in pans for 10 minutes.
- Remove from pans unto wire cooling racks, to cool completely.
- Place the chopped chocolate in a medium bowl.
- Place a medium saucepan on the stove, pour in the heavy cream and corn syrup, and bring to boil.
- Pour the boiling cream over chopped chocolate, and stir with a whisk until smooth and creamy.
- Set aside for at least 30 minutes, to cool it off slightly, stirring occasionally.
Assembling the torte:
- Slice off the “hump” from each cake top, to create even and flat top cake rounds.
- Cut two rectangular pieces of waxed or parchment paper, about 6 inches wide.
- Place these two pieces slightly overlapping, on a cake platter.
- Place the first cake round on top of the waxed paper.
- Prepare the torte punch by mixing the warm water with the vanilla extract.
- Dip a pastry brush into the torte punch, and brush the cake top with it to moisten it. Use 1/3 of the torte punch on each layer.
- Spread 1/2 cup of ganache on top of the cake.
- Place the second cake layer on top of the ganache.
- Sprinkle the cake top with the torte punch, as previously.
- Spread 1/2 cup of ganache over this cake layer as well.
- Place the third cake layer on top of the ganache, with the trimmed off top down.
- Spread the rest of the ganache over the top and sides of the cake.
- Decorate the top with candy, or fruit.
- Keep it refrigerated for couple of hours, or overnight, to firm up the ganache.
Enjoy this yummy torte, which is very “chocolaty” rich, yet semi-sweet at the same time.