Midnight Torte

Ingredients

Cake Filling Glaze
  • 6 ounces (one cup) chocolate chips
  • 1¼ cups water, divided
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 17frac12; cups sugar
  • 1½ sticks butter, softened
  • 1 teaspoon vanilla extract
  • 3 eggs
  • ¼ cup cocoa
  • ¼ cup sugar
  • 2 cups heavy or whipping cream
    		•
  • 6 Tbs butter
  • ⅓ cup corn syrup
  • 2 Tbs water
  • 12 ounces (2 cups) chocolate chips
    		•

    Preparation

    1. Preheat oven to 375.
    2. Grease and flour two 9-inch cake pans.
    3. Melt chips with ¼ cup water, stirring until smooth. Set aside.
    4. In a small bowl, combine flour, soda and salt. Set aside.
    5. In a large mixer bowl, beat sugar, butter, and vanilla extract until creamy.
    6. Add eggs, one at a time, beating well after each addition.
    7. Blend in chocolate mixture.
    8. Gradually blend in flour mixture alternately with remaining cup of water.
    9. Pour into prepared pans. Bake 30 to 35 minutes until layers test clear with a wooden toothpick.
    10. Cool 10 minutes. Remove from pans and cool completely.
    11. Split layers in half horizontally. In a small mixer bowl, stir cocoa and sugar until smooth.
    12. Add heavy cream.
    13. Beat at medium speed until soft peaks form.
    14. Place one split cake layer on serving plate.
    15. Spread with ⅓ of filling. Repeat with remaining layers and filling.
    16. In a two-quart saucepan, combine butter, corn syrup, and water.
    17. heat to boiling over low heat, stirring constantly. Remove from heat.
    18. Stir in chocolate chips until smooth.
    19. Cool to room temperature.
    20. Spread over top and side of cake. Refrigerate to set the glaze.

    This comes from the 1991 "Nestle Bakes the Very Best" cookbook (No. 28.)

    Store in the refrigerator.