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Mint Chocolate Torte

 Mint Chocolate Torte
This recipe is a combination of two different ones—the chocolate cake from my childhood and the filling from a pie I saw in a cookbook. The flavor is reminiscent of an after-dinner chocolate mint. —Nadine Taylor, Durham, North Carolina
14 ServingsPrep: 30 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 3/4 cup baking cocoa
  • 1/2 cup hot water
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup milk
  • 1/2 cup mayonnaise
  • 2 eggs
  • 2 teaspoons vanilla extract
  • FILLING:
  • 2 cups miniature marshmallows
  • 1/4 cup milk
  • Dash salt
  • 1/8 to 1/4 teaspoon peppermint extract
  • 2 to 3 drops green food coloring, optional
  • 1 cup heavy whipping cream, whipped
  • TOPPING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/3 cup heavy whipping cream

Directions

  • In a small bowl, combine cocoa and water until smooth; set aside. In
  • a large bowl, combine the sugar, flour, baking soda, salt and baking

2 of 2

Mint Chocolate Torte (continued)

Directions (continued)

  • powder. Add the milk, mayonnaise, eggs, vanilla and cocoa mixture;
  • beat on medium speed for 2 minutes.
  • Pour into three greased and floured 9-in. round baking pans. Bake at
  • 350° for 15-20 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.
  • For filling, combine the marshmallows, milk and salt in a small
  • saucepan; cook and stir over low heat until marshmallows are melted.
  • Remove from the heat; stir in peppermint extract and food coloring
  • if desired. Transfer to a bowl; refrigerate until chilled.
  • Fold in whipped cream. Place bottom cake layer on a serving plate;
  • spread with a third of the filling. Repeat layers twice.
  • For topping, combine chocolate chips and cream in a small saucepan;
  • cook and stir over low heat until chips are melted. Drizzle over top
  • and down sides of cake. Store in the refrigerator. Yield: 14
  • servings.
Nutritional Facts: 1 slice equals 391 calories, 17 g fat (7 g saturated fat), 55 mg cholesterol, 348 mg sodium, 58 g carbohydrate, 2 g fiber, 5 g protein.