Chocolate Torte With White Chocolate Ganache

Cake
Use the Deep Dark Chocolate Cake recipe.

To make assemble the torte

1. While the cake is baking, make the ganache.
2. Pour the cake batter in a quarter sheet pan and bake until done. Let it cool completely. Once cooled, cut it in to three equal pieces. Place one layer on a rack.
3. Get your white chocolate ganache. Put half of the ganache on the first layer and spread it out to cover the whole layer. Add the second layer of cake and use the rest of the ganache to cover the top of this layer. Top with third layer. Square off the cake to even up the sides and place in the freezer to cool very well; about 30 minutes.
4. Now you'll need about 12 oz of good quality dark chocolate. Chop it up into small pieces. Add 8 oz of heavy cream that has been heated just under a boil and stir carefully until the chocolate is completely melted.
   
   Get the cake from the freezer. Begin pouring the ganache over the cake, making sure to cover all the sides. Save a bit to finish off the top of your cake when you have the sides covered. Once the cake is completely covered in ganache, take a bit of the left over white ganache and pipe three strips of white the length of the cake. Using a toothpick, drag it through the white stripes in a figure 8. It will swirl the white ganache into the chocolate to form a pleasing visual effect for your cake top. Place in the refrigerator to cool. Remove 30 minutes prior to serving

White Chocolate Ganache Filling
16 oz of good quality white chocolate (must contain cocoa butter)
8 oz heavy cream

To make the filling

1. Chop white chocolate into small pieces.
2. Add heavy cream that has been heated to just under a boil.
3. Stir together.
4. Allow this to cool completely (this could take up to 4 hours).
5. Once cooled, whip it up with your mixer until it is light and fluffy.
6. Set aside.