Elegant Chocolate Torte

Name: Elegant Chocolate Torte
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 16 serving(s)
Ingredients: 1/3 cup flour; 3 tablespoons sugar; 1 teaspoon salt; 1 3/4 cups milk; 1 cup chocolate syrup; 1 egg, lightly beaten; 1 tablespoon butter; 1 teaspoon vanilla extract; 1/2 cup butter, softened; 1 1/4 cups sugar; 4 eggs; 1 teaspoon vanilla extract; 1 1/4 cups flour; 1/3 cup baking cocoa; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 cups chocolate syrup; 1/2 cup water; 2 cups heavy whipping cream; 1/4 cup chocolate syrup; 1/4 teaspoon vanilla extract

Submitted by Courtly

"A tender, four layer chocolate cake has a yummy pudding-like filling. Instead of the whipped cream frosting, you could use chocolate-flavored whipped topping." From Taste of Home."

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Ready In:: 1hr 20mins
Ingredients:: 21
Serves:: 16

ingredients

¹⁄₃ cup flour
3 tablespoons sugar
1 teaspoon salt
1 ³⁄₄ cups milk
1 cup chocolate syrup
1 egg, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
Batter
¹⁄₂ cup butter, softened
1 ¹⁄₄ cups sugar
4 eggs
1 teaspoon vanilla extract
1 ¹⁄₄ cups flour
¹⁄₃ cup baking cocoa
³⁄₄ teaspoon baking soda
¹⁄₄ teaspoon salt
1 ¹⁄₂ cups chocolate syrup
¹⁄₂ cup water
Frosting
2 cups heavy whipping cream
¹⁄₄ cup chocolate syrup
¹⁄₄ teaspoon vanilla extract

directions

For filling, in a small saucepan, combine flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened.
Remove from heat. Stir in a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined.
Pour into two greased and floured 9 inch round baking pans. Bake at 350 for 30-35 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool.
Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake. In a mixing bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake.