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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's smothered with chocolate glaze. A sophisticated dessert that's surprisingly simple to make.
Trisha Yearwood

Prep 1 hr 15 mins
Cook 45 mins
Total 2 hrs
Dessert
American
15 servings
816 kcal

Ingredients 

For the chocolate glaze

  • 1 1/2 sticks (6 oz) butter
  • 5 ounces unsweetened chocolate
  • 4 1/2 cups granulated sugar
  • 2 1/4 cups evaporated milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon instant coffee granules preferably French roast

For the cake

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

Directions 

Make the glaze

  • [Editor's Note: Be sure to make the glaze before you bake the cakes.] In a large saucepan over medium-low heat, melt the butter. Add the chocolate and stir until melted. 
  • Add the sugar and stir until it dissolves. Then stir in the evaporated milk, vanilla, and the instant coffee, increase the heat to medium-high, and bring it to a boil. 
  • Continue cooking, stirring constantly, until the mixture thickens to a glaze, about 20 minutes.
  • Remove the glaze from the heat.

Make the cake

  • Preheat the oven to 350°F (176°C). Butter and flour at least four 9-inch cake pans.
  • In the bowl of a stand mixer or in a large 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, beginning and ending with the flour.
  • Pour a very thin layer of batter—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 heat as the glaze must be warm to spread on the cake layers.
  • 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.
  • Bake all of the remaining batter in this manner and continue to stack and glaze in this fashion. You should be able to get 12 layers from this recipe. Reserve the last of the glaze to dribble over the top of the cake.