Triple Chocolate Torte

I've been in a cake mood lately and was excited to try this recipe that Erin got from her parents. Erin made it mostly on her own (while I helped with some mixing and, of course, sampled the batter and frosting at various times just to make sure it wasn't poisoned). We took it to a dinner party at my parents' house. Served with Breyer's vanilla ice cream, it was a hit.

• 2 eggs, separated
• 1 1/2 cup sugar, divided
• 1 1/4 cup flour
• 1/2 cup cocoa
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup vegetable oil
• 1 cup buttermilk (or sour milk)

Preheat oven to 350 degrees. Grease and flour two 9" round baking pans. In a small bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar. Beat until stiff peaks form. In a large mixer bowl, stir together remaining 1 cup of sugar. Flour, cocoa, baking soda, salt. Add oil, buttermilk, and egg yolks and beat until smooth. Gently fold egg whites into batter. Pour batter into prepared pans. Bake 25-30 minutes or until the cake springs back when touched in the center. Cool for 5 minutes. Remove from pans and place on wire racks. Cool completely.

Filling:

• 2/3 cup sugar
• 1/3 cup cocoa
• 1 1/2 cup cold whipping cream
• 1 1/2 tsp. vanilla extract

In a small mixing bowl, combine sugar and cocoa. Add whipping cream and vanilla. Beat on low until blended, then beat on medium until stiff. Once made, keep the filling chilled.

With long serrated knife, cut each cake layer horizontally in half (to make a total of 4 layers). Spread one layer with 1/3 of the filling. Top with second layer of cake and repeat, ending with a plain layer of cake on top. Prepare chocolate glaze.

Glaze:

• 3 T. butter or margarine
• 3 T. light corn syrup
• 1 T. water
• 1 cup semi-sweet chocolate chips

In a small saucepan, combine butter, corn syrup, and water. Cook over medium heat, stirring constantly until mixture begins to boil. Remove from heat. Add chocolate chips, stirring until melted. Cool to room temperature.

Spread glaze over cake and be as creative as you like with additional decorating (Erin and I drizzled with white chocolate). As the base of the filling is whipped cream, it is best to keep refrigerated when not serving.