My Mom has been making this recipe since I was in high school. I don’t remember exactly when she started making it, but I do remember that once she discovered it, she was always asked to make it. Almost every special occasion got this cake, especially the co-workers and their birthdays. Whenever she made a cake for her co-workers or friends, she always made a second one for us at home. She, of course, passed the recipe on to me years ago, but I’ve never made it. It’s full of gluten.
Now I’m getting much better at adapting recipes, but I did go through a phase where I could not successfully adapt a recipe. I had failure, after failure and so I stopped baking. When I got back into, multi step cakes, seemed just like too much work, so I haven’t gone near this recipe in forever. On top of that, I was told when I was younger that I was/am allergic to chocolate. So a triple chocolate cake just didn’t seem like a bright idea.
Now when I eat chocolate, I think I’ve figured out that it’s actually the caffeine in it that I’m sensitive to. Back in the day Excedrin used to make me throw up every time I took it. I realized that it’s loaded with caffeine, something that I’ve been avoiding the majority of my life, due to it being a migraine trigger. After realizing that just being Celiac is enough to cause migraines (gluten attacks) I have slowly brought it back chocolate into my life. In moderation, it doesn’t seem to bother me. When I eat a lot of it, I start getting nauseous and jittery. So this week hasn’t been the greatest for me because I took a fantastic chocolate making course at the Worldly Gourmet in Ladysmith, made my own chocolates at home and made this cake for a staff Christmas party. I’m going to go on a chocolate detox … after the holidays :)
As I was making this recipe I didn’t have any milk or buttermilk on me, so I used sour cream instead.
Perhaps that is the reason that my recipe that should have made two cakes, actually only made one? My suggestion to you would be to make the cake with the dairy option you have available and see how it goes for you. If it only makes enough for one cake, either do what I did and just use one cake, or make a second batch. I wouldn’t double the recipe as you might end up with enough batter for 4 cakes. My photos depict one round cake cut in half and filled with chocolate cream filling. But if it had made two cakes, as it was meant to, it would half three layers of cream because I would have had two cakes, sliced in half (making 4 layers).
Also, because this recipe was given to me ages ago, hand copied, I do not know whom the original creator of it is to give credit.
If you feel like making a chocolate lovers cake that people will go back for thirds for (I’m talking to you retired manager at my staff party) then definitely give this one a shot!
Triple Chocolate Torte
2 eggs, separated
1 ½ cups sugar, divided
1 ¼ cups Bob Redmill’s GF All Purpose Flour
½ cup cocoa powder, sifted
¾ teaspoon baking soda
1 teaspoon xanthan gum
½ teaspoon salt
½ cup grape seed oil
1 cup buttermilk or sour milk* (or sour cream … if you use sour cream add ¼ more oil)
Chocolate Cream Filling
2/3 cup sugar
1/3 cup cocoa powder, sifted
1 ½ cups cold whipping cream
1 ½ teaspoon pure vanilla extract
3 tablespoons of butter
3 tablespoons light corn syrup or agave
1 tablespoon water
1 cup of gf chocolate chips
Preheat oven to 350 degrees F. Grease two 9” round baking pans and set aside.
In a small mixer bowl beat egg whites until foamy. Gradually add ½ cup of sugar, beating until stiff peaks form. In a large mixing bowl, stir together the remaining 1 cup of sugar, flour, cocoa powder, baking soda and salt. Add in oil, buttermilk and egg yolks and beat until smooth. Next gently fold the egg whites from the small mixer bowl into the large mixer bowl until batter is evenly mixed. Pour batter into prepared pans and bake for 25-30 minutes or until the cake springs back when touched in the centre. Cool 5 minutes; remove from pans and cool further on wire wracks.
While the cake is cooling you can prepare your chocolate cream filling. In a small bowl combine sugar and cocoa. Add whipping cream and vanilla and beat on low speed until blended. Then beat on high speed until stiff peaks form. Set aside.
Next place your corn syrup, water, butter and chocolate chips into a medium sauce pan and slowly heat. Stirring occasionally until a nice smooth glaze has formed.
Finally you can assemble your cake. Slice your each cake layer in half. Place one layer on the base of a plate, slather on 1/3 of your cream filling and place another layer of cake on top. Repeat until the last layer is in place. Then instead of cream filling you pour your chocolate glaze over the top of the entire cake.
This cake requires refrigeration because of the whipping cream filling, so take it out of the fridge shortly before actually eating it.
* To create sour milk mix one tablespoon of white vinegar or lemon juice to one cup of milk and stir. It should curdle.