Pistachio Fudge Torte Recipe

How to Make Pistachio Fudge Torte

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Prepare Betty Crocker Super Moist cake mix according to package directions, adding 2 tablespoons of instant coffee granules to the batter.
3. Divide batter evenly between the prepared cake pans.
4. Bake for 24-29 minutes, or until a wooden skewer inserted into the center comes out clean.
5. Let cakes cool completely in pans before inverting onto wire racks to cool further.
6. Once completely cool, carefully slice each cake horizontally to create four layers.
7. **Make the Pistachio Filling:** In a medium bowl, beat 2 cups heavy whipping cream, 1/4 cup milk, and 1 (3.4 ounce) package instant pistachio pudding mix with an electric mixer on high speed for 2 minutes, or until soft peaks form.
8. Refrigerate the pudding filling for 10 minutes to allow it to thicken slightly.
9. **Assemble the Torte:** Place one cake layer on a serving plate. Spread one-third of the pistachio filling evenly over the cake layer. Repeat with remaining cake layers and filling, reserving a small amount of filling for decoration (optional).
10. **Make the Chocolate Glaze:** In a small saucepan, heat 1/2 cup heavy whipping cream over medium heat, stirring occasionally, until it just begins to simmer around the edges.
11. Remove from heat and stir in 8 ounces of semi-sweet chocolate chips until smooth and melted.
12. Stir in 1 teaspoon vanilla extract and 2 tablespoons light corn syrup.
13. Let the glaze stand for 10 minutes to slightly thicken.
14. Stir the glaze again before spooning it over the top of the torte, allowing some to drizzle down the sides.
15. Refrigerate the torte for at least 2 hours before serving to allow the flavors to meld and the glaze to set.