Chocolate/Whipping Cream Torte Recipe
Chocolate/Whipping Cream Torte Recipe photo by Taste of Home

Chocolate/Whipping Cream Torte Recipe

Read Reviews
5 4 5
Publisher Photo
This recipe uses unsweetened chocolate, which is also called baking or bitter chocolate.—Rita Futral, Ocean Spring, Mississippi
TOTAL TIME: Prep: 45 min. Bake: 20 min.
MAKES:22 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 45 min. Bake: 20 min.
MAKES: 22 servings


  • 1/2 cup butter, cubed
  • 3 ounces unsweetened chocolate
  • 1-1/2 cups heavy whipping cream
  • 4 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup heavy whipping cream
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • ICING:
  • 1/4 cup butter
  • 2 ounces unsweetened chocolate
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 cups confectioners' sugar, sifted

Nutritional Facts

1 serving (1 slice) equals 412 calories, 24 g fat (15 g saturated fat), 106 mg cholesterol, 188 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein.


  1. In heavy saucepan or microwave, melt butter and chocolate; stir until smooth. Cool.
  2. In a chilled large bowl, beat cream until soft peaks form. Add the eggs, vanilla and cooled chocolate mixture; beat on low speed just until combine. Combine the flour, sugar, baking powder and salt. With mixer on low speed, add dry ingredients to creamed mixture until just combined.
  3. Pour into three greased and floured 8-in. or 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For filling, beat cream in a chilled small bowl until soft peaks form; set aside. In a large bowl, beat cream cheese until smooth. Beat in confectioners' sugar and vanilla. Add whipped cream, beat until smooth.
  5. Split each cake into two horizontal layers. Place one layer on a serving plate; top with about 1/2 cup filling. Repeat four times. Top with remaining cake layer. Cover and refrigerate.
  6. For frosting, melt butter and chocolate in a heavy saucepan or microwave; stir until smooth. Cool to room temperature; transfer to a large bowl. Add cream and vanilla; mix well. Beat in confectioners' sugar. Spread over top and sides of cake. Garnish with strawberries if desired. Store in the refrigerator. Yield: 22 servings.
Originally published as Chocolate/Whipping Cream Torte in Country Woman November/December 1988, p29

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Chocolate/Whipping Cream Torte

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 30, 2014

"The kids helped me make this, and it was a blast to make. Their father loved it. It's very rich sugary, so a little goes a very long way. It's not something you can eat right after dinner--it's almost like a mini-meal all by itself. Overall, everything came together pretty well, and making the cake and frosting was easy. I didn't give it a 5, because there were so many desserts on here I like so much better."

Reviewed Nov. 28, 2011

"With all the layers I thought this might be harder. It does take a while, but easy to make. Had rave reviews at our get together."

Reviewed Nov. 3, 2011

"One of the best cakes I have ever tasted!"

Reviewed May. 22, 2010

"Made this cake when it was first published back in the early 2000's, and the family loved it so much that I have made it ever since. The best cake ever!!!!!!"

Loading Image