Chocolate Fudge Torte
1 recipe Dark Chocolate Cake, 9-inch rounds
---you may use my cake mix version, or a homemade version
1 recipe Italian Buttercream
-----or sweetened whipped cream or whipped non-dairy topping-not Cool Whip, the packaged mix kind
1 recipe Chocolate Fudge Buttercream
To finish the cake: Slice each layer into two layers and trim the top to make it flat! Then fill the layers with the Italian Buttercream and refrigerate for an hour or two to firm it up.
The fudge buttercream will stiffen as it sits, so you want to work while the buttercream is freshly made, mask the top and sides of the cake and finish with pretty spatula twirls and patterns. You can ice smooth and then pipe fancy things, but it isn't necessary. If it gets too stiff to work with, beat in a small amount of heavy cream to soften slightly. The more cream you add, though, the softer the end buttercream will be.
The finished cake doesn't require refrigeration unless you are making it in hot weather, but keep it cool until serving. After serving, refrigerate the leftovers.
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