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Chocolate Cream Torte

 Chocolate Cream Torte
"This cake is so good, I can serve it as an everyday dessert or for special occasions," writes Dorothy Monroe, Pocatello, Idaho. Chocolate cake layers are jazzed up with whipped cream and a quick chocolate frosting.
12-16 ServingsPrep: 25 min. Bake: 20 min. + chilling


  • 1 package chocolate cake mix (regular size)
  • 1-1/2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 3 tablespoons baking cocoa
  • 2 teaspoons McCormick® Pure Vanilla Extract


  • Prepare and bake cake according to package directions, using two
  • greased and floured 9-in. round baking pans. Cool for 10 minutes
  • before removing from pans to wire racks to cool completely.
  • In a large bowl, beat cream until it begins to thicken. Add
  • confectioners' sugar; beat until stiff peaks form. In another bowl,
  • beat cream cheese and butter until smooth. Gradually beat in
  • confectioners' sugar, cocoa and vanilla.
  • Cut each cake horizontally into two layers. Place bottom layer on a
  • serving plate; top with a third of the whipping cream. Repeat layers
  • twice. Top with remaining cake layer. Frost top with cream cheese
  • mixture. Store in the refrigerator.

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Chocolate Cream Torte (continued)

Directions (continued)

  • Yield: 12-16 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.