Crème de Cacao Torte

Description

 * Makes 1 torte, about 2 cups of filling and about 1 cup of glaze.

Ingredients

 * ⅔ cup butter or margarine, softened
 * 1⅔ cups sugar
 * 3 eggs
 * ½ tsp vanilla extract
 * 2 cups all-purpose flour
 * ⅔ cup Hershey's cocoa
 * 1¼ tsp baking soda
 * ¼ tsp baking powder
 * 1⅓ cups milk
 * 2 tbsp crème de cacao (chocolate-flavored liqueur) optional
 * Crème de cacao filling (recipe follows)
 * Chocolate ganache glaze (recipe follows)

Crème de cacao filling

 * 1 cup (½ pt.) cold whipping cream
 * 2 tablespoons crème de cacao (optional)
 * 1 tablespoon Hershey's cocoa

Chocolate ganache glaze

 * 1 Hershey's Special dark chocolate bar (7 oz), broken into pieces
 * ¼ cup whipping cream
 * 1 tbsp butter
 * 1½ tsp crème de cacao (chocolate-flavored liqueur) or water

Directions

 * 1) Heat oven to 350°F.
 * 2) Grease and flour two 9-inch round baking pans.
 * 3) In large bowl, beat butter, sugar, eggs and vanilla until blended.
 * 4) Stir together flour, cocoa, baking soda and baking powder; add to butter mixture alternately with milk, blending just until combined.
 * 5) Pour batter into prepared pans.
 * 6) Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
 * 7) Cool 10 minutes; remove from pans to wire racks.
 * 8) Sprinkle each layer with 1 tablespoon crème de cacao; cool completely.
 * 9) Meanwhile, prepare Crème de cacao filling.
 * 10) Split each cake layer horizontally into 2 layers.
 * 11) Place one layer on serving plate; spread with one-third of filling.
 * 12) Repeat layering with remaining cake and filling, ending with cake layer.
 * 13) Cover tightly; refrigerate at least 8 hours.
 * 14) Prepare Chocolate ganache glaze; spoon on top of chilled cake, allowing glaze to drizzle down side of cake.
 * 15) Refrigerate.

Crème de cacao filling

 * 1) In small bowl, beat cold whipping cream, crème de cacao (if using) and cocoa until stiff.
 * 2) Cover; refrigerate.

Chocolate ganache glaze

 * 1) Combine chocolate bar pieces, whipping cream and butter in medium saucepan; cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth.
 * 2) Stir in creme de cacao.
 * 3) Cool to lukewarm (glaze will be slightly thickened).