Elegant Chocolate Torte Recipe
Elegant Chocolate Torte Recipe photo by Taste of Home

Elegant Chocolate Torte Recipe

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4.5 12 18
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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. Instead of the whipped cream frosting, you could use chocolate-flavored whipped topping. —Lois Gallup Edwards, Woodland, California
TOTAL TIME: Prep: 50 min. Bake: 30 min. + cooling
MAKES:16 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 50 min. Bake: 30 min. + cooling
MAKES: 16 servings


  • 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
  • 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
  • 2 cups heavy whipping cream
  • 1/4 cup chocolate syrup
  • 1/4 teaspoon vanilla extract


  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. In a large bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake. Yield: 16 servings.
Originally published as Elegant Chocolate Torte in Taste of Home October/November 2007, p27

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Reviewed May. 24, 2016

"I made this cake exactly as written and it turned out beautifully. Not only pretty but delicious. I will be making this cake again and again. I highly recommend this recipe as a Volunteer Field Editor."

Reviewed Sep. 15, 2014

"I am so confused! I keep reading the directions over and over. My son and I followed the directions to a "T"... And our cake is completely flat and mushy- plus it ran all over the oven and is stuck all over my racks and the bottom of the oven. ALL I can think is maybe the chocolate syrup I used was incorrect??? I used Hershey's Syrup Genuine Chocolate Flavor... HELP! So, so disappointed."

Reviewed Sep. 12, 2014

"This is a favorite birthday cake at my office."

Reviewed Dec. 25, 2011

"So, yummy. I had some issues with the filling being runny...and then it oozed everywhere when I was stacking it. Any tips? Or am I just an inexperienced cake baker?"

Reviewed Jul. 1, 2011

"Very good. I made this for my husband's birthday because he does not like rich frosting. I thought the filling was great, and the cake and frosting were OK, but put all together the sum of the parts was really delicious, ESPECIALLY when eaten with ice cream. Will make again."

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