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Triple Chocolate Torte
2 eggs, separated
1-1/2 cups sugar, divided
1-1/4 cups all-purpose flour
1/2 cup Hershey’s Cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup buttermilk
Chocolate Cream Filling (recipe follows)
Chocolate Glaze (recipe follows)
Oven temperature 350 degrees. Grease and flour two 9-inch round baking pans. In small mixer bowl beat egg whites until foamy; gradually beat in 1/2 cup sugar until still peaks form. In large mixer bowl, stir together remaining 1 cup sugar, flour, cocoa, baking soda and salt. Add oil, buttermilk and egg yolks; beat until smooth.
Gently fold egg whites into batter. Pour batter into pans. Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans to wire racks. Cool completely. Split layers in half horizontally. Prepare Cream Filling. Spread cake layer with 1/3 cream filling, top with second cake layer. Repeat procedure ending with plain layer on top. Prepare Chocolate Glaze. Glaze cake. Refrigerate.
Chocolate Cream Filling
In small mixer bowl, combine 2/3 cup sugar and 1/3 cup Hershey’s Cocoa. Add 1-1/2 cups cold whipping cream and 1-1/2 teaspoons vanilla extract. Beat on low speed of electric mixer to combine. Beat on medium speed until stiff.
Chocolate Glaze
3 tablespoons butter
3 tablespoons light corn syrup
1 tablespoon water
1 cup semi-sweet chocolate chips
In small saucepan, combine butter, corn syrup and water. Place over medium heat, stirring constantly until mixture begins to boil. Remove from heat, stir in chocolate chips until melted. Cool to room temperature.
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