Wenderly turned ONE this week!
I seriously cannot believe that an entire year has flown by. It seems like yesterday that I clicked the “publish” button for the first time moments before dashing out the door to church Easter morning. The adrenaline mixed with the gazillion butterflies flitting around in my belly at that very moment have never quite gone away. This past year has been filled with one incredible experience after the next and I will cherish each and every one of them for a lifetime.
Yesterday I was reflective, but today I wanna CELEBRATE so I’ve decided to share the most scrumdillyicious, decadent dessert that I can think of…
A Triple Chocolate Torte.
This cake has been our ceremonial go-to-cake for any special occasion, birthday or holiday for as long as I can remember! It is a show stopper above all showstoppers, a crowd pleaser like no other and nothing less than delectable.
I’d like to thank all of YOU wonderful people out there and you certainly deserve nothing less than the best.
So here we go, let’s make the cake, shall we?
This triple chocolate torte has three steps, go figure…
First we’ll make the cake, you’ll need…
Start by separating the eggs.
Once you’ve done that, put the egg whites in a mixing bowl.
With a whisk attachment, beat until nice and foamy.
Add 1/2 cup of sugar,
one teaspoon at a time..
You’ll want to continue mixing until stiff peaks form.
With a spatula, gently scrape egg whites into a separate bowl.
Pour remaining cup of sugar and all other dry ingredients into the mixing bowl,
and two egg yolks.
Mix until smooth.
Gently fold in the egg whites.
Mix until incorporated and batter turns a yummy milk chocolate color.
Pour batter into two 9-inch round cake pans lined with parchment paper that have been sprayed with non-stick baking spray.
Bake in 350º oven for 25 to 30 minutes until center springs back when lightly touched. Let cakes cool for 5 minutes in pan before turning out onto cooling rack.
While waiting for cakes to cool, we’ll get started on the heavenly chocolate cream filling.
Beat ingredients on low speed until thick and creamy and set aside (try not to eat it all before assembling the cake).
The third and final step…the chocolate glaze!
After bringing the butter, corn syrup and water to a boil in a small saucepan,
add the semi-sweet chocolate chips.
Mix until the glaze becomes nice and shiny.
And NOW the time has come to assemble the cake. Place cake round on plate, slather with chocolate cream filling, place second cake on top and gently press down to make cake even.
Pour chocolate glaze and spread evenly all over top and sides of cake.
Or just let the glaze ooze over the edges rather than smoothing it out. The choice is yours.
Once the glaze is set, cut a big slice…
Sit down to enjoy the most scrumptious chocolaty cake you’ve ever put in your mouth.
Thank you for a magical year.
From the bottom of my heart, thank you.
- 2 eggs, separated
- 1 1/2 cups sugar divided
- 1 1/4 cups flour
- 1/2 cup Hershey’s Cocoa
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 2/3 cup sugar
- 1/3 cup Hershey’s Cocoa
- 1 1/2 cup cold whipping cream
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons butter
- 3 tablespoons light corn syrup
- 3 tablespoon water
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350º F.
- Trace and cut parchment paper to fit the bottom of two 9-inch round baking pans and spray with a non-stick baking spray.
- In a mixer with the whisk attachment, beat egg whites until foamy.
- Slowly add in 1/2 cup sugar, teaspoon at a time, until the mixture makes stiff peaks.
- Remove mixture from mixing bowl and set aside.
- Next put all dry ingredients, including remaining cup of sugar into mixing bowl and give a stir.
- Add the two egg yolks, oil and buttermilk and mix until smooth.
- Carefully fold eggs whites and sugar into the batter with a spatula until incorporated.
- Pour batter into parchment lined pans and bake until cakes gently spring back after being touched in center, 25 to 30 minutes.
- Let cakes cool 5 minutes in pan before turning onto cooling racks. Let cool completely.
- While cakes are cooling it’s time to make the chocolate filling.
- In a mixing bowl with a whisk attachment combine the sugar, cocoa, whipping cream and vanilla extract and mix on low speed until filling becomes stiff. (Then stick your finger in and taste a little cloud of heaven, repeat as necessary).
- Now it’s time to make the chocolate glaze.
- In a small saucepan over medium heat combine the butter, light corn syrup and water and stir until the mixture just comes to a boil.
- Remove from heat and add chocolate chips, stir until chips are melted and glaze is shiny.
- Generously spread chocolate cream filling all over one cake. Place second cake on top and gently press down with hand to make cake even. Carefully clean edges of cake where filling may have squeezed out. Then pour cooled chocolate glaze on top of cake and spread evenly on top and sides. Let set. Store leftovers in fridge (if there are any).