Chocolate Chocolate Torte

For our triple birthday celebration, I chose a most wonderful cake and just can't describe it's yumminess. You will just have to make it yourselves and then you will understand why I spent a little while longer in the kitchen than I would have making a basic sheet cake with tub frosting.

This "frosting" is perfect because it's not too sweet so it balances out the rest of the cake very well.

Adapted from http://themiddleeasterncook.blogspot.com/2008/06/elegant-chocolate-torte.html

FILLING:
1/3 cup all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1-3/4 cups milk
1 cup chocolate syrup
1 egg, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract

BATTER:
1/2 cup butter, softened
1-1/4 cups sugar
4 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/3 cup baking cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups chocolate syrup
1/2 cup water

FROSTING:
2 cups heavy whipping cream
1/4 cup chocolate syrup
1/4 teaspoon vanilla extract

*mini or crushed chocolate chips

1. For filling, in a small saucepan, combine flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often.

2. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool.

3. Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake. In a mixing bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake.

*For extra goodness, I (took Eliza's suggestion and) added crushed chocolate chips to the side of the cake. Oh thank goodness for birthdays.