Trisha Yearwood's chocolate torte is substantially a 12-layer vanilla cake that's smothered with chocolate glaze. A sophisticated dessert that's surprisingly elementary to make.

As author Trisha Yearwood says of this cake, y'all may take a look at the layers and retrieve, "There is no mode I'm making this at home!" "But," she continues to explain, "the recipe is both simple and savvy, baking several skinny cakes in ix-inch block pans. It sure beats making a plain ole double layer chocolate cake and slicing both of those suckers into vi with that inevitable and maddening mess of crumbs that comes from hacking abroad at the cake with a bread knife." Impressive in stature as well as taste.–Trisha Yearwood

HOW TO Brand THIS TORTE A Unproblematic Two-LAYER CAKE

Yep, we understand, you lot don't always take the time or patience for tradition–or lots and lots of layers. So certain, why not, go ahead, bake the batter in ii standard 9-inch round block pans and then stack and frost the two layers equally is, equally y'all would any layer cake. Then call it a day–a darn skilful day.

Trisha Yearwood's Chocolate Torte

Trisha Yearwood's chocolate torte on a cake stand with a section cut from it to display 12 layers.

Trisha Yearwood's chocolate torte is essentially a 12-layer vanilla cake that'due south smothered with chocolate glaze. A sophisticated dessert that's surprisingly simple to brand.

Trisha Yearwood

Prep ane hr 15 mins

Cook 45 mins

Total 2 hrs

For the chocolate glaze

  • 1 1/2 sticks (six oz) butter
  • v ounces unsweetened chocolate
  • 4 i/ii cups granulated sugar
  • 2 i/4 cups evaporated milk
  • 2 teaspoons vanilla extract
  • ane tablespoon instant java granules preferably French roast

For the block

  • ii sticks (8 oz) butter at room temperature, plus more for the pans
  • 2 i/2 cups granulated sugar
  • 6 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups plus 1 tablespoon milk
  • iv cups cocky-rising flour plus more for the pans

Make the coat

  • [Editor'south Note: Be certain to make the glaze before yous broil the cakes.] In a large saucepan over medium-low rut, melt the butter. Add the chocolate and stir until melted.

  • Add together the sugar and stir until information technology dissolves. Then stir in the evaporated milk, vanilla, and the instant coffee, increase the rut to medium-loftier, and bring information technology to a eddy.

  • Proceed cooking, stirring constantly, until the mixture thickens to a coat, about 20 minutes.

  • Remove the glaze from the heat.

Make the cake

  • Preheat the oven to 350°F (176°C). Butter and flour at to the lowest degree iv ix-inch cake pans.

  • In the basin of a stand mixer or in a big bowl with an electric mixer, beat the butter and sugar until smooth. Add the eggs, 1 at a time, beating just until blended after each addition.

  • In a small bowl, mix the vanilla with the milk. Add the flour to the egg mixture alternately with the milk mixture, showtime and ending with the flour.

  • Pour a very thin layer of concoction—about 7 tablespoons—into each pan, shaking the pans to distribute the batter to the edges. Bake the layers for 11 to 13 minutes.

  • While the first cake layers bake, return the glaze to low oestrus as the glaze must be warm to spread on the block layers.

  • When the cake layers are washed, immediately remove the layers from the pans and, working one at a time, identify the layers on a block stand and immediately slather with some of the warm glaze.

  • Bake all of the remaining batter in this manner and continue to stack and coat in this fashion. Y'all should be able to go 12 layers from this recipe. Reserve the concluding of the glaze to dribble over the top of the block.

Serving: one portion Calories: 816 kcal (41%) Carbohydrates: 126 g (42%) Protein: 12 chiliad (24%) Fat: 32 thou (49%) Saturated Fat: 19 chiliad (119%) Polyunsaturated Fat: 2 chiliad Monounsaturated Fat: 9 g Trans Fatty: 1 thou Cholesterol: 144 mg (48%) Sodium: xc mg (4%) Potassium: 326 mg (9%) Fiber: 2 g (8%) Carbohydrate: 99 one thousand (110%) Vitamin A: 923 IU (eighteen%) Vitamin C: 1 mg (ane%) Calcium: 175 mg (xviii%) Iron: 2 mg (11%)

Recipe Testers' Reviews

Originally published October 31, 2010

Recipe © 2010 Trisha Yearwood. Photo © 2010 Ben Fink. All rights reserved. All materials used with permission.

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