Chocolate Torte With Creme De Cacao Filling And Ganache Recipe

ingredients

2/3 cup butter, softened
1 2/3 cup sugar
3 eggs
1/2 teaspoon vanilla extract
2 cups flour
2/3 cup unsweetened cocoa powder
1 1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 1/3 cup milk
2 tablespoons creme de cacao

Filling
1 cup heavy cream
2 tablespoons creme de cacao
1 tablespoon unsweetened cocoa powder

Ganache
8 ounces semisweet chocolate, broken in bits
1/4 cup heavy cream
1 tablespoon butter
1 teaspoon creme de cacao

directions

Cake: Cream butter, sugar, eggs and vanilla in large mixer bowl until light and fluffy. Combine flour,cocoa, baking soda and baking powder; add alternately with milk to creamed mixture, blending until just combined.

Pour into two greased and floured 9" layer pans. Bake at 350 degrees F for 30-35 minutes or until cake tester comes out clean. Cool 10 minutes; remove from pans. Sprinkle each layer with 1 tablespoon creme de cacao; cool completely.

Filling: Beat cream creme de cacao and cocoa until stiff. Cover; chill.

Split each cake layer horizontally into 2 layers. Place one layer on serving plate; spread with one-third of the filling. Repeat layering with remaining cake and filling, ending with cake layer. Cover tightly; chill at least 8 hours.

Ganache: Combine chocolate bar pieces,cream and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is melted and smooth. Stir in creme de cacao. Cool to lukewarm.

Spoon ganache on top of chilled cake, allowing glaze to drizzle down side. Chill.

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