posted by Chefmom 12-10-99 4:10 PM
Chocolate Fudge Torte
1 recipe Dark Chocolate Cake, 9-inch rounds
1 recipe Italian Buttercream (or sweetened whipped cream or whipped non-dairy topping-not Cool Whip, the mix kind)
1 recipe Chocolate Fudge Icing
Dark Chocolate Cake
5 large sized eggs
1/2 cup vegetable oil
1 1/4 cup water
1 whole cake mix, Duncan Hines Dark Chocolate Fudge
1 cup extra of another Dark Chocolate Fudge cake mix
Grease 2 (9-inch by 2-inch) cake pans. Set aside. Preheat the oven to 350º.
In a mixing bowl, combine the eggs, oil and water pour the cake mix and extra cup of cake mix. Mix on low until just moistened, mix on medium for exactly 2 minutes. Scrape and divide between the cake pans.
Bake for 35+ minutes until the top springs back when touched. Cool in the pans for 10 minutes, then turn out onto racks (turn top sides up) and allow to cool completely.
Slice each layer into two layers and trim the top to make it flat! Then fill the layers with the Italian Buttercream and refrigerate for an hour or two to firm it up.
While the fudge buttercream is freshly made, mask the top and sides of the cake and finish with pretty spatula twirls and patterns. You can ice smooth and then pipe fancy things, but it isn't necessary.
The finished cake doesn't require refrigeration unless you are making it in hot weather, but keep it cool until serving.
Italian Buttercream
4 sticks, 1-lb. unsalted butter, slightly soft
1 cup Crisco® shortening
8 large egg whites
3/4 tsp cream of tartar
1/2 cup sugar
2 tsp clear vanilla, or pure vanilla, or powdered vanilla
1 cup sugar
1/4 cup water
In a mixer, or by hand, beat butter and shortening together until smooth. Set aside in a cool
area (68º).
Combine egg whites and cream of tartar in large mixing bowl. Whip on a low medium until
frothy. When white color is constant, slowly add 1/2 cup of sugar in a very fine stream. Continue to
beat on medium.
While egg whites are beating, combine 1 cup of sugar and water in a small saucepan. Stir until dissolved, cook over medium heat until boiling. Cook to 250º.
If egg whites haven't yet reached a shiny, but softly stiff stage, turn them up onto high to finish beating.
If whites reach shiny/soft/stiff stage before sugar syrup is ready, reduce speed to stir and keep mixing until syrup is ready. Increase speed of mixture. Pour a Tablespoon of syrup into whites (stay away from pouring them onto whip), beat for 10 seconds, continue until all of syrup is used. Beat meringue until bottom of bowl has cooled to about 98.
Using paddle, add butter, one heaping tablespoon at a time allowing mixture to mix for 10-15
seconds between additions. Continue until all butter is mixed in. If mixture breaks, continue beating at low-medium speed and mixture will come back together. Cool for about an hour before using.
Chocolate Fudge Icing
Heat on the stove until it JUST comes to a boil...
1 cup heavy cream
1/4 cup corn syrup, light
1 stick butter
Pour over 2 bags (12 oz each) Nestle s-s chips. Let stand 1 minute and stir until smooth.
Let the ganache stand overnight or long enough to firm up. In mixer bowl beat 1 stick butter with 2 cups sifted powdered sugar until very light and fluffy. Add 2 tsp vanilla and the ganache, beat until smooth and light.