Then call it a day–a darn good day. It sure beats making a plain ole double layer chocolate cake and slicing both of those suckers into six with that inevitable and maddening mess of crumbs that comes from hacking away at the cake with a bread knife.” Impressive in stature as well as taste.–Trisha Yearwood. Top with the other cake layer, flat-side up. I make custom decorated cakes as an occasional side job, but every December I make my husband a birthday cake that’s too delicious (too moist, too tender, too chocolaty, etc.) Thank you for sharing! Add the chocolate and stir until melted. A torte is originally European. I used half round tin cakes and the other half with a love heart tin that fit edge to edge of the round tin. There were several restaurants advertising it as the dessert to have. And you’re welcome, MrRustic. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside. Continue cooking, stirring constantly, until the mixture thickens to a glaze, about 20 minutes. In a large saucepan over medium-low heat, melt the butter. Thanks much for the recipe. Instead of chocolate glaze I used strawberry! Upload a picture of your dish I find gluten free baking does really well with adding a bit of almond flour in also. I made some hazelnut praline and sprinkled it on top which gave it a bit more texture since it’s pretty plain otherwise. Mix in the vanilla wafer crumbs, coconut and pecans. Worked beautifully. Trisha Yearwood’s chocolate torte is essentially a 12-layer vanilla cake that’s smothered with chocolate glaze. We'd love to see your creations on Instagram, Facebook, and Twitter. Attach it below. We’ll happily accept your tips and tricks, Tamiko, thank you! Photo © 2010, 1 tablespoon instant coffee granules, preferably French roast, 2 sticks (8 oz) butter, at room temperature, plus more for the pans, 4 cups self-rising flour, plus more for the pans, cake that I made using the “pancakes” as my muse, http://www.artofglutenfreebaking.com/2012/06/self-rising-flour-gluten-free/. Hey there! When the cake layers are done, immediately remove the layers from the pans and, working one at a time, place the layers on a cake stand and immediately slather with some of the warm glaze. I made this cake yesterday and it was a big hit. I need to take a walk and try that cake at Magnolia’s. Bake all of the remaining batter in this manner and continue to stack and glaze in this fashion. Just don’t over think it. Would I make it again? I was hoping when I bought The Outer Banks Cookbook that there would be a recipe for it since I missed having a slice. Our pleasure. Add the eggs, 1 at a time, beating just until blended after each addition. Spread the top with about 1 1/2 cups buttercream almost to the edges. It’s gorgeous. Spread the top of the cake with a heaping cup of buttercream and smooth with a large offset spatula. “The most well-known of the typical tortes include the Austrian Sachertorte and Linzertorte, the German Schwarzwälder Kirschtorte and the many-layered Hungarian Dobos torte. I would place it in a cake keeper until ready to serve. I grew up there and my sister and Mom lives there West of the Ashley. Loooove the heart-shaped tins. The recipe calls for an interesting technique of layering the cake while still hot, and it worked. Keep at room temperature until ready to use. Roll each round of pie dough out to a 12-inch circle. Cream the butter and granulated sugar together in a mixer fitted with the paddle attachment on high speed until light and fluffy, about 2 minutes. to be decorated since both of us tire of the plain white cake and buttercream frosting I use for most other cakes. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Set one cake layer on a serving platter or cake turntable if you have one. For the buttercream: Place the butter in a large bowl and beat with a mixer on medium-high speed until smooth. Lightly flour your work surface. Julia, my pleasure. Notify me of follow-up comments by email. What a lovely and special way to celebrate your daughter’s birthday! I would definately make it again for someone special in my heart. Cut the third round of dough in half. What sort of flour did you use to substitute, Tamiko? For the vanilla cake: Butter and flour two 8-inch round cake pans; line the bottoms with parchment rounds. If you let this batter sit (before baking), it will discolor into an odd gray color, but it will turn into a beautiful chocolate brown in the oven so don't worry! Sounds like everything turned out well, but let us know how it goes tomorrow! Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Sign up for the Recipe of the Day Newsletter Privacy Policy, Red Wine Chocolate Cake with Vanilla Buttercream. When I saw this cake, I just knew I had to make it for a special occasion. Judy, Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Do you have to use salted or unsalted butter? Yes, I do live in Charleston. Here are some tips to make it MUCH easier: 1. Have fun at your homecoming! Add the sugar and stir until it dissolves. I’m going to have to try this chocolate torte for my blog. Position an oven rack in the middle of the oven and preheat to 350 degrees F. Sift together the flour, baking powder, baking soda and salt in a bowl. Spoon the batter into the prepared baking pan and smooth the top with an offset spatula. This certainly makes going gluten-free quite a lot more tolerable…. Can you use margarine? But the real trump card was having a doberge cake sitting in front of you on your birthday. It was so moist, and the icing was so tasty. I must admit that when I first read the recipe, I was a bit overwhelmed, but I was quite surprised at how easy this cake is to make and how beautiful and tasteful it is. In a large saucepan over … It’s time-consuming, yes, but if it’s a rainy day such as today and you’re at home, well, it’s just a matter of setting a timer…. Yes, Nina, you are correct. I did make this gluten free, and I would have used my own blend with 1/4 cornstarch for lightness added in to make the total volume. gwen, the coffee can be successfully omitted, yes. I am printing this and making it for my birthday in December. Put a cardboard cake circle (available at craft stores) a little bigger than your cake layers under the first layer. Hi Cara, I would use Bakers Unsweetened Chocolate. It came out amazing. And so, so moist. Pour into the pan and bake for 1 hour and 15 minutes. And watch videos demonstrating recipe prep and cooking techniques. I got up this morning and the icing was hardened and I heated up the leftover icing just a little bit and spread it over the top. Place the cake circle on the cooling rack. Can this be made a day ahead and what’s the best way to store this cake? Cream the butter and sugar until light and smooth. Reduce the speed to medium and add the flour mixture in 3 parts, alternating with the buttermilk and beginning and ending with the flour, making sure to scrape the sides of the bowl several times. I usually crave the coconut cake at Peninsula Grill but I could be tempted to try something new…, Hi Beth, I am so sorry and apologize for making an error about the famous Restaurant Peninsula Grill’s Coconut Cake. I’d stick to the recipe as written–that’s what we did and we loved it. Repeat this process with another round of dough on the long side of the baking sheet, slightly overlapping the rounds. No party or birthday was complete without a tray of the doberge petit fours. I will definitely make it again but might brush some of the cake layers with Frangelico to give it a bit more flavour. 2 sticks (1 cup) unsalted butter, softened, plus more for the pan, 2 sticks (1 cup) unsalted butter, softened, About 2 tablespoons half-and-half or heavy cream. what can I substitute the coffee with in this recipe or can it be omitted? For the key lime buttercream: Cream the butter and cream cheese in a clean mixer bowl in the stand mixer fitted with the paddle attachment until light and fluffy, about 2 minutes. Just curious, what was your weather like when you made the cake? Torte is European, not your American tradition, ours! Do you know what’s even easier than this method and makes the layers even thinner? Add more half-and-half as needed to make the icing a smooth, spreadable consistency. Adapted from Trisha Yearwood | Home Cooking with Trisha Yearwood | Clarkson Potter, 2010, As author Trisha Yearwood says of this cake, you may take a look at the layers and think, “There is no way I’m making this at home!” “But,” she continues to explain, “the recipe is both simple and savvy, baking several skinny cakes in 9-inch cake pans.