Triple Chocolate Torte

Warning: This cake is for true chocolate lovers only. It is delicious but it's really rich!

Triple Chocolate Torte
2 eggs, separated
1-1/2 cups sugar, divided
1-1/4 cups all purpose flour
1/2 cup cocoa
3/4 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil
1 cup buttermilk
Chocolate Cream Filling (recipe below)
Chocolate Glaze (recipe below)

Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans. In small mixer bowl, beat egg whites until foamy; gradually beat in 1/2 cup sugar until stiff peaks form. In large mixer bowl, stir together remaining 1 cup sugar, flour, cocoa, baking soda and salt. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg whites into batter. Pour batter into prepared pans. Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. Cool completely. Split layers in half horizontally. Prepare Chocolate Cream Filling (recipe below). Spread cake layer with 1/3 cream filling; top with second cake layer. repeat procedure ending with plain layer on top. Prepare Chocolate Glaze (recipe below); glaze cake. Refrigerate; store leftovers in refrigerator. Eight to 10 servings

Chocolate Cream Filling
In small mixer bowl, combine 2/3 cup sugar and 1/3 cup cocoa. Add 1-1/2 cups cold whipping cream and 1-1/2 teaspoons vanilla extract; beat on low speed of electric mixer to combine. Beat on medium speed until stiff.

Chocolate Glaze
3 Tbsp butter or margarine
3 Tbsp light corn syrup
1 Tbsp water
1 cup semi-sweet chocolate chips

In small saucepan, combine butter, corn syrup and water; place over medium heat, stirring constantly, until mixture begins to boil. Remove from heat; stir in chocolate chips until melted. Cool to room temperature. About 1 cup frosting.