Kathi’s “Dutch” (English) Chocolate Torte Cake

Have you ever had a piece of an Arnie’s “Dutch chocolate torte” cake? Until we moved to Grand Rapids, I always wanted a Mardi Gras cake for my birthday, but after discovering one of Grand Rapid’s best culinary achievements, I began looking for excuses to buy Arnie’s Dutch Chocolate Tortes. They are “the best,” and they’re hard to beat for a birthday party or special occasion, because Arnie’s Bakery also has masterful cake decorators, but if you don’t mind your cake looking less than perfect, I’ve developed a cake that at least competes in texture and flavor, and that’s what really counts, right?—especially if you can save $25 in the process! 🙂

Kathi’s English Chocolate Torte
Serves 12- 18 (very rich!)
(Okay, so maybe it should be “Dutch,” but I’m not Dutch.
“If you’re not Dutch, you’re not much!”
?? 😦 Well . . . I won’t go there . . .)

Bake your favorite chocolate cake. I used a Betty Crocker Triple Chocolate Fudge cake, but make your own or use your favorite. (I find that Duncan Hines cakes are too soft, but home made or most store-bought mixes work fine.)

Use two pans, and after they are baked and cooled, cut each layer in half with a thread just when you are ready to frost.

Fluffy Butter Cream Frosting

Butter cream Filling:
2 pounds plus three cups powdered sugar
1 cup softened butter
3/4 cup milk
1 teaspoon vanilla
1/4 teaspoon salt

Frost cake completely: each layer, the top and sides, and chill in the refrigerator until firm (several hours or overnight).

Four-layer chocolate cake filled and frosted with white buttercream frosting

Then, entirely frost the top and sides with chocolate ganache. Here’s how:

Chocolate Ganache:

 1 cup heavy cream, heated until it just starts to boil, then turn off the heat and immediately add 16 oz. (two cups) dark chocolate chips.

Chocolate Ganache

Whisk until it’s totally smooth.

Cool to room temperature, and then carefully drip over the chilled cake, spreading the ganache and smoothing it from the top down as you go.

Kathi’s “English” Dutch Chocolate Torte Cake

Return your masterpiece to the refrigerator and chill until the ganache is also firm.

Take it out of the refrigerator just minutes before serving. It’s easiest to cut if it’s cool, but it tastes best if it’s room temperature, so find the “sweet spot” time wise (maybe 10-15 minutes; if you want to serve it straight out of the refrigerator, try microwaving a single piece for 10-15 seconds to make it just about “perfect!”).

Kathi’s Dutch Chocolate Torte served with whipped cream and caramel sauce

Praise ye the Lord. O give thanks unto the Lord; for he is good:
for his mercy endureth for ever” (Psalm 106:1).