Schneeball Torte

Instructions

1. Preheat your oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.

2. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

3. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until a smooth batter forms.

4. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

5. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

6. While the cakes cool, prepare the cream filling. In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

7. Place one cooled cake layer on a serving plate. Spread a generous layer of the cream filling on top. Carefully place the second cake layer on top and cover the entire cake with the remaining cream filling.

8. In a small bowl, combine the semisweet chocolate chips and heavy cream. Microwave in short intervals, stirring each time, until the chocolate is melted and smooth.

9. Drizzle the chocolate over the top of the cake in a zigzag pattern.

10. Refrigerate the Schneeball Torte for at least 1 hour before slicing and serving.