Triple Chocolate Torte

Cakes are always a treat, especially when you can combine all your favorite flavors of chocolate in one cake.

Triple Chocolate Torte

Cake

2 eggs, separated

1-1/2 cups sugar, divided [-3 Tb.]

1-1/4 cups flour

1/2 cup cocoa

3/4 tsp. baking soda [-1/8 tsp.]

1/2 tsp. salt

1/2 cup oil

1 cup buttermilk or sour milk [1-1/4 cups]

Heat oven to 350°. Grease, line with parchment paper, and flour two 9-inch round pans. In a small mixing bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar, beating until stiff peaks form. In a large mixing bowl, stir together remaining 1 cup sugar, flour, cocoa, soda, and salt. Add oil, buttermilk, and egg yolks. Beat until smooth. Gently fold egg whites into batter. Pour into baking pans. Bake 25 to 30 minutes, until toothpick comes out clean. Cool 5 minutes in pan, then transfer to wire racks to cool completely. With long serrated knife, cut cake layers horizontally in half.   [The amounts in brackets are for baking at high elevations.]

Chocolate Mousse 

1 envelope unflavored gelatin

2 Tb. cold water

1/4 cup boiling water

1 cup sugar

1/2 cup cocoa (can use 1/3 cup)

2 cups cold whipping cream

2 tsp. vanilla extract

In a small bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water and stir until gelatin is completely dissolved and mixture is clear. Cool. In a large, cold, mixing bowl, stir together cocoa and sugar. Add whipping cream and vanilla. Beat on medium speed, scraping bowl occasionally, until almost stiff. While beating, slowly add the gelatin mixture and beat until well blended, and stiff. Do not over beat. Refrigerate for at least 1/2 hour. 

Assembly

Spread one layer of the cake with 1/3 of cream filling. Top with next layer of cake, then cream, etc., ending with a plain layer. Glaze cake with room temperature chocolate glaze. Decorate with chocolate buttercream frosting or chocolate leaves. I glazed the cake with a chocolate ganache and covered the top (and bumps) with toasted pecans.