Trisha Yearwood Home Cooking with Trisha Yearwood Clarkson Potter, 2010
Chocolate Torte is really a traditional Southern recipe and goes in each and every Confederate–and Yankee–cook’s repertoire. Also called a Twelve-Layer Cake (or 17-Layer, depending the number of layers you are able to eke from the batter), this chocolate cake recipe could make you perform a double take and think, “There isn't any way I’m causeing this to be in your own home!Inches However the recipe is both easy and savvy, baking several skinny cakes in 9-inch cake pans. It sure beats creating a plain ole double layer chocolate cake and slicing each of individuals suckers into six with this inevitable and maddening mess of crumbs which comes from hacking away in the cake having a bread knife.–Trisha Yearwood
LC Lazy Day Note
Yes, we know, you do not always have time or persistence for tradition–or numerous of layers. So sure, why don't you, proceed, bake the batter in 2 standard 9-inch round cake pans after which stack and frost the 2 layers out of the box, while you would any layer cake. Then refer to it as a day–a darn good day.
Chocolate Torte Recipe
- Quick Glance
- 1 H, 15 M
- 2 H
- Serves 15
- For that glaze
- 3/4 cup (1 1/2 stays) butter
- 5 oz . (5 squares) unsweetened chocolate
- 4 1/2 cups granulated sugar
- 2 1/4 cups (18 oz .) evaporated milk
- 2 teaspoons vanilla flavoring
- 1 tablespoon instant coffee granules, ideally French roast
- For that cake
- 1 cup (2 stays) butter, at 70 degrees, plus much more for that pans
- 2 1/2 cups granulated sugar
- 6 large eggs, at 70 degrees
- 1 teaspoon vanilla flavoring
- 2 cups plus 1 tablespoon milk
- 4 cups self-rising flour, plus much more for that pans
- Result in the glaze
- 1. [Editor’s Note: Make sure to result in the glaze before you decide to bake the cakes.] Inside a large soup pot over medium-low warmth, melt the butter. Add some chocolate and stir until melted. Add some sugar and stir until it dissolves. Then stir within the evaporated milk, vanilla, and also the instant coffee.
- 2. Prepare the glaze over medium-high warmth until it boils. Lessen the warmth to low and continue cooking, stirring constantly, before the mixture thickens, about twenty minutes.
- 3. Take away the glaze in the warmth. When cooled a little, go back to low warmth when needed, because the glaze should be warm to spread around the cake layers.
- Result in the cake
- 4. Pre-heat the oven to 350°F (176°C). Butter and flour four or five 9-inch cake pans.
- 5. Cream the butter and sugar until smooth. Add some eggs, individually, beating just until combined after each addition. In a tiny bowl, mix the vanilla using the milk. Add some flour towards the egg mixture alternately using the milk mixture, beginning and ending using the flour.
- 6. Pour a really thin layer of batter—about 7 tablespoons—into each pan, trembling the pans to distribute the batter towards the edges. Bake the layers for 11 to 13 minutes. Immediately take away the layers in the pans and, working individually, put the layers on the cake stand and immediately frost using the rewarmed glaze. Bake all the remaining batter in this way. You need to have the ability to get 12 layers out of this recipe. Still stack the layers, sandwiching all of them with glaze, arranging all of the the glaze to dribble over the top cake.