2 1/2 cups granulated sugar
4 large eggs
1 1/2 tsp vanilla extract
1 cup cocoa baking powder
2 cups boiling water
2 3/4 cups all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Preheat oven to 350 degrees.
Grease and lightly flour three 9-inch round cake pans; set aside.
In a large mixer bowl cream the butter and sugar together. Add the eggs, one at a time beating after each addition. Beat in the vanilla extract.
Whisk the cocoa and boiling water together until smooth.
Combine the flour, baking soda, baking powder, and salt; add to the butter mixture alternatley with the chocolate mixture; beat until smooth.
Divide the batter evenly between the three prepared pans and bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the centers comes out clean. Remove from oven to wire racks and cool in the pans for 10 minutes. Remove from pans and allow to cool completely on the wire racks.
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
In a mixing bowl, beat the whipping cream, powdered sugar, and vanilla extract on high speed of electric mixer until soft peaks form (droops over when betters are removed). Chill in refrigerator until firm.
1 cup (6-oz) semisweet chocolate chips
1 cup butter, cubed
1/2 cup heavy whipping cream
2 1/2 cups powdered sugar
In a saucepan, melt the chocolate chips and butter over medium heat. Stir in the cream. Remove from the heat and stir in the powdered sugar. Chill for at least 1 hour or until completely cooled. Beat with an electric mixer to achieve spreading consistency.
TO ASSEMBLE TORTE:
Place one cake layer, top side down, on cake plate; spread half the filling over the top. Top with the second layer and the remaining filling. Add the last layer. Frost the top and sides of the cake with the frosting. Chill torte for a couple of hours before cutting.
NOTE: For a tasty holiday torte, replace the vanilla extract in the filling with mint flavoring. Crush candy canes and sprinkle over the top.