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4-Layer Chocolate Torte

 4-Layer Chocolate Torte
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
16 ServingsPrep: 50 min. Bake: 30 min. + cooling

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 McCormick® Pure Vanilla Extract
  • BATTER:
  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 4 eggs
  • 1 teaspoon McCormick® Pure 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

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4-Layer Chocolate Torte (continued)

Ingredients (continued)

  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Chocolate curls, optional

Directions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Pipe or spread over top and sides of cake. If desired, garnish with
  • chocolate curls. Yield: 16 servings.