Chocolate Blackout Torte

By Trix

For extreme chocolate lovers, this cake can't be beaten, three layers of dark, moist cake filled with a smooth, rich icing, all covered with even more dark and chocolaty cake crumbs.

Ingredients

• 2 cups granulated sugar
• 4 oz unsweetened chocolate, chopped
• 1/3 cup butter
• 1 tsp vanilla
• 2 eggs lightly beaten
• 2 cups flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp salt
• ICING
• 1 1/2 cups sugar
• 1 1/3 cups whipping cream
• 6 oz unsweetened chocolate chopped
• 2/3 cup butter softened
• 1 tsp vanilla

Details

Servings 12

Preparation

Step 1

Grease two 8 inch round pans. Set aside. In a saucepan, combine sugar with 2 cups of water. Bring to a boil, stirring until sugar dissolves. Place chocolate and butter in a large mixing bowl, whisk in sugar mixture until chocolate and butter are melted and smooth. Stir in vanilla. Let cool slightly. Beat in eggs.
In a separate bowl, combine flour, baking powder, soda, and salt. add to chocolate mixture all at once. Using electric mixer beat until smooth.

Divide batter evenly between prepared pans. Bake in centre of oven at 350 for 35 minutes until top springs back. Let cool. Remove from pans. Can wrap in saran wrap for a day or so or freeze up to 2 weeks.
Icing: In a saucepan heat sugar with cream until boiling. Remove from heat, whisk in chocolate, butter and vanilla until melted and smooth. Transfer to bowl and refridgerate for 2 hours or until cold. Using electric mixer, beat for 5 minutes until thick and glossy.
Slice each cake in half horizontally. set 1 layer aside. Place one layer on cake plate. Spread with icing and level top. Top with 2 more layers. Refrigerate for 10 minutes. Slide wax paper between the cake plate and the cake. The fourth layer is crumbled and press onto cake pressing lightly to adhere. Remove wax strips. Serve at room temperature.