Viennese Chocolate Torte
|Unsweetened chocolate||3 Ounce|
|Baking soda||2 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Light brown sugar||2⁄3 Cup (10.67 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Dark brown sugar||2⁄3 Cup (10.67 tbs)|
|Chocolate glaze||1 Cup (16 tbs)|
|Chocolate shavings||2 Tablespoon|
|Cake flour||1 1⁄2 Cup (24 tbs), sifted twice|
Preheat the oven to 350Â° F.
Grease well and lightly flour the bottom and sides of a 10 inch round cake pan.
Line the bottom of the pan with a circle of waxed paper.
Melt the chocolate in the top of a double boiler over hot water.
Cream the butter and the light and dark brown sugars well.
Add the eggs, 1 at a time, beating well after each addition.
Add the melted chocolate and vanilla.
Sift the cake flour, baking soda, and salt together.
Add 1/2 of the dry ingredients to the chocolate mixture.
Add the buttermilk, the remaining dry ingredients, and the boiling water, beating well after each addition.
Pour into the prepared pan.
Bake at 350Â° F for 35 minutes or until done.
Cool in the pan for 10 minutes before turning out onto a rack.
After the cake is completely cool, slice it horizontally into three layers.
Spread the Coffee Buttercream over the bottom layer of the torte.
Place the second layer on top and spread it with 1/4 of the Chocolate Buttercream.
Place the third layer on top.
Spread the top and sides of the torte with the remaining Chocolate Buttercream.
Place the torte in the freezer for 10 minutes.
In one motion pour the Chocolate Glaze over the torte, letting the glaze drip over the sides.
Use a spatula to cover the sides with the glaze, touching the top only if necessary.