Need a special occasion cake? This is it! I absolutely LOVE this cake. It is super moist and the filling is SO delicious! I just made this to have with our Christmas dinner, but it has also been a part of many birthday celebrations in the family. My sister discovered this recipe many years ago in a Betty Crocker cookbook. It looks more difficult that it really is. It isn’t easy like a cake mix from a box, but the little extra effort is so worth it! There’s no comparison in the taste of homemade cake and a cake mix from a box.
Make sure the cake is completely cooled before trying to separate the layers. When separating, I usually start the process with a sharp knife all around. Then to complete, I like to use a thread or dental floss to run through the cake to split the layers. You have to be gentle, but I have never had a layer fall apart. Put a generous amount of the filling between each layer, but it isn’t necessary to go all the way to the edge. By putting the next layer on, it will smash down the filling.
To make the top extra pretty, I like to take a Hershey candy bar and my grater to create tiny chocolate shavings.
One more idea: I made this cake one Christmas in the form of a “Yule Log”. I baked the cake in a jelly roll pan. I followed the same directions that I would if making a pumpkin roll. (I will soon have a post on pumpkin rolls). After rolling out the cake, just spread this filling on and roll it back up. To decorate the yule log, you can sprinkle powdered sugar for a snow look or drizzle with a chocolate ganache.
- 2 eggs, separated
- 1 1/2 cups sugar
- 1 3/4 cups flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1/3 cup vegetable oil
- 1 cup buttermilk
- 2 ounces melted unsweetened chocolate, cooled
- 1 1/2 cups chilled whipping cream
- 1-8 ounce package cream cheese, softened
- 2/3 cup brown sugar, packed
- 1 teaspoon vanilla
- 1/8 teaspoon salt
Grease and flour 2 round layer pans, 8 or 9 inches.
In small mixing bowl, beat egg whites until foamy.
Beat in 1/2 cup of the sugar, 1 tablespoon at a time; continue beating until very stiff and glossy. Set meringue aside.
Measure remaining sugar, flour, salt, and soda into large mixing bowl.
Add oil and 1/2 the buttermilk; beat 1 minute on high speed, scraping bowl.
Add remaining buttermilk, egg yolks, and chocolate; beat one minute, scraping bowl occasionally.
Fold in meringue.
Pour into pans.
Bake at 350 °F for 30-35 minutes. Cool.
Split to make 4 layers.
Fill layers and frost top of torte with creme filling, (see below).
Sprinkle the top with grated chocolate pieces.
Refrigerate at least 8 hours.
To make creme filling:
In chilled bowl, beat cream until stiff peaks.
Blend cream cheese, sugar, vanilla, and salt.
Fold in whipped cream.