Hershey's Triple Chocolate Torte

 (This isn't the best picture I goofed with the egg whites, and forgot to put the cream on the 3rd layer, so I will replace it when I make this again! It is one of the best if not the best chocolate cake you will ever make!  Such a masterpiece!   I made it for my in-laws, and my mother-in-law raved over it and wanted me to share the recipe with her.   She made it for a sibling get together, and called me the next day to say she made the best chocolate cake ever!  It was a big hit! )

For the cake:

2 eggs, separated

1 1/2 c. sugar, divided

1 1/4 c. all purpose flour

1/2 c. unsweetened cocoa

3/4 tsp. baking soda

1/2 tsp. salt

1/2 c. vegetable oil

1 c. buttermilk, (if you don't have buttermilk, you can use 1 Tbsp. white vinegar plus milk to equal 1 c. 

*** Heat oven to 350 F.

*** Grease and flour 2 ( 9 inch) round cake pans.

*** In small mixer bowl, beat egg whites until foamy ( I beat them until almost stiff), gradually beat in 1/2 c. sugar until stiff peaks form ( this is very important for the success of the cake,  it must have stiff peaks or the cake will sink in the middle - make sure you beat it on high to allow enough air to incorporate - I would use a stand mixer for this).  

*** In large mixer bowl, stir together remaining 1 c. sugar, the flour, cocoa, baking soda and salt.  

*** Add oil, buttermilk and egg yolks - beat until smooth

*** gently fold in egg whites.

*** Pour batter into prepared pans .  Bake 25 to 30 min. or until cake springs back when touched lightly in center.  Cool 5 min;  remove from pans to wire racks to cool completely.  

** Split layers in 1/2 horizontally. you now have 4 layers

Chocolate Cream Filling :

2/3 c. sugar

1/3 c. unsweetened cocoa

1 1/2 c. cold whipping cream

1 1/2 tsp. vanilla --beat on low speed of electric mixer to combine.  Beat on medium speed until stiff.  Spread over 1 cake layer with 1/3 of the cream filling; top with 2nd cake layer.  Repeat ending with plain layer on top.   

Chocolate Glaze :

3 Tbsp. butter

3 Tbsp. light corn syrup

1 Tbsp. water

1 c. semi-sweet chocolate chips

In small saucepan, combine butter, corn syrup and water; place over medium heat, stirring constantly, until mixture begins to boil ( I bring it to a boil - I like the texture of the glaze better).  Remove from heat; stir in chocolate chips until melted.  Cool to room temperature - makes about 1 c.  Glaze cake.  Add chocolate curls or sprinkles for a nice touch.  Refrigerate.  Makes 8 to 10 servings.  

**If you bring the glaze to a boil, it is a little harder to cut, I use a serrated knife.  This cake is amazing!