LXIV: Elegant Chocolate Torte

1/3 c all-purpose flour
3 T sugar
1 t salt
1-3/4 c milk
1 c chocolate syrup
1 egg, lightly beaten
1 T butter
1 t vanilla extract

Batter:
1/2 c butter, softened
1-1/4 c sugar
4 eggs
1 t vanilla extract
1-1/4 c all-purpose flour
1/3 c baking cocoa
3/4 t baking soda
1/4 salt
1-1/2 c chocolate syrup
1/2 c water

Frosting:
2 c heavy whipping cream
1/4 c chocolate syrup
1/4 t vanilla extract

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 ro until thickened.
Remove from heat. Stir in 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.
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 in roung baking pans. Bake at 350*F for 30-35 minutes or until a toothpick comes out clean. Cool for 10 miuntes; 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 mixint bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake.