Elegant Chocolate Torte

My mouth waters with the memory of this cake.  I made it as a treat for my book club this spring and then again when I was visiting my parents this summer.  It is so good.  It takes a bit of work and a little planning but it is worth absolutely every minute.  It would be a perfect compliment to that fancy Christmas dinner I know you are all planning.  The custard part is a bit tricky and even my mom didn't get it right but it's so good you won't even care that you are eating tiny bits of scrambled egg amongst your custard filling.  I promise.  The frosting is super easy and fun to work with.  Savor every bite and you'll still want a second piece.  Have I sold you on this cake yet?
 
Elegant Chocolate Torte
Prep Time: 30 minutes, plus cooling time for the custard and cake
Cook Time: 30-35 minutes for the cake, approximately 10 minutes for the custard
Yield: 16 servings (Um...I've never had it feed that many since everyone wants seconds)
 
Ingredients:
FILLING:
1/3 c. all-purpose flour
3 T. sugar
1 t. salt
1¾ c. milk
1 c. chocolate syrup
1 egg, lightly beaten
1 T. butter
1 t. vanilla extract
BATTER:
½ c. butter, softened
1¼ c. sugar
4 eggs
1 t. vanilla extract
1¼ c. all-purpose flour
1/3 c. baking cocoa
¾ t. baking soda
¼ t. salt
1½ c. chocolate syrup
½ c. water
FROSTING:
2 c. heavy whipping cream
¼ c. chocolate syrup
¼ t. vanilla extract
Directions: For filling, in a small saucepan, combine flour, sugar and salt.  Stir in milk and syrup until smooth.  Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened.  Remove from heat.  Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly.  Bring to a gentle boil; cook and stir for 2 minutes.  Remove from heat; stir in butter and vanilla.  Cool to room temperature, stirring often. 
For cake: In a large mixing bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each. Stir in vanilla.  Combine dry ingredients; add to creamed mixture alternately with syrup and water.  Beat just until combined.  Pour into two greased and floured 9-inch round baking pans.  Bake at 350° for 30-35 minutes or until toothpick comes out clean.  Cool for 10 minutes; remove from pans to wire racks to cool.  Cut each cake in half horizontally.  Place one bottom layer on a serving plate; spread with a third of the filling.  Repeat layers twice.  Top with remaining cake.  In a  mixing bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake.

The photo is from tasteofhome.com