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4-Layer Chocolate Torte Recipe
4-Layer Chocolate Torte Recipe photo by Taste of Home

4-Layer Chocolate Torte Recipe

Publisher Photo
When I want to serve a really special dessert, I turn to this recipe. The tender, four-layer chocolate cake has a yummy pudding-like filling.—Lois Gallup Edwards, Woodland, California
TOTAL TIME: Prep: 50 min. Bake: 30 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 50 min. Bake: 30 min. + cooling
MAKES: 16 servings

Ingredients

  • 1/3 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1-3/4 cups 2% milk
  • 1 cup chocolate syrup
  • 1 egg, lightly beaten
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • BATTER:
  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups chocolate syrup
  • 1/2 cup water
  • FROSTING:
  • 1-1/2 cups sugar
  • 2 egg whites
  • 1/3 cup water
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Chocolate curls, optional

Directions

  1. For filling, in a small saucepan, combine the 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.
  2. 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.
  3. In a large 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.
  4. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool.
  5. 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.
  6. For frosting, combine the sugar, egg whites, water and cream of tartar in a large heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes.
  7. Pipe or spread over top and sides of cake. If desired, garnish with chocolate curls. Yield: 16 servings.
Originally published as Elegant Chocolate Torte in Celebrations 12/10 2010, p124

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