Jim's Special 4 Layer Chocolate Torte Recipe

How to make it

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• Preheat oven according to your cake mix directions.
• Make cake according to directions, with required number of eggs, and amounts of oil and water.
• Bake care according to directions in two (2) 8 or 9 inch round pans
• Turn out onto cool racks as soon as done and set aside, allowing to cool.
• While the cake is cooling, melt the butter over low heat and add the chocolate, cut or broken into pieces, stirring slowly until melted and well mixed.
• Set aside.
• Next, toast the almonds See Photo. I use a dry nonstick skillet over med high heat, stirring and tossing the almonds until nicely browned. (they can be done on a tray in the oven) This should only take a couple of minutes. Stir the well toasted almonds into the butter/chocolate mixture while they are still warm and set aside until time to assemble cake. See Photo
• Cut each of the two (2) cake layer into two (2) layers, making a total of 4 layers See Photo. Use 6-8 toothpicks inserted around the edges of the layers to be a guide for your knife as you cut these into thinner layers with a long bladed bread knife. Cut slowly and gently. Using two spatulas, or your hands if you're comfortable with that, separate your 2 original layers into 4 thinner layers. Place the first layer on your serving dish, cut side up. You are now ready to assemble your torte.
• When the cake is COMPLETELY cool:
• Pour 1/2 of the semi cooled chocolate/butter/almond mixture onto the cut side of the bottom layer. Spread within 1/2 inch of the edge See Photo. Next, lay another layer of cake on top of the mixture. Next, top that 2nd layer with 1/2 of the cool whip, spreading within 1/2 inch of the edge. Next, apply the 3rd layer, cut side up, the remaining chocolate/butter/almond mixture, top with the 4th and final layer of cake, and top it all with the remaining coolwhip. Do NOT apply to the side of the torte.
• Refrigerate at least 1-2 hours to allow chocolate to set or cake WILL slide. This cake cuts easiest and tastes best when allowed to warm on the counter for about 20-30 mins before cutting. Refrigerate remaining cake until needed. Keeps several days when covered with cake carrier and travels quite well when cold.
• NOTES:
• Please, DON'T be scared off by the elaborate explanation. I tend to over think and detail my recipes when I post them. This really IS an easy cake that anyone who can make a cake from a mix can make and serve with pride.
• I always apply the chocolate mixture to the cut side of the layers so it can get a better 'grip' on the cake than it would on the slick pan side of the layer. If you prefer, you could use real whipped cream instead of coolwhip, but I have found it tends to make the cake a little too 'wet' if not eaten the same day it's made.
• You could make the chocolate/butter/almond filling a day ahead without any problem as long as you warmed it until it will spread easily when you assemble the torte. I separate the layers as soon as they are cool enough to handle so that I can get them cool quicker. The cake also could be made the day before you plan to assemble the torte.
• I will be making this, my husbands favorite cake, for his birthday tomorrow and will post pictures then that I hope will make my directions seem a bit more clear.