Chocolate Cream Torte Recipe

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

Read Reviews
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"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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + chilling

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1-1/2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 3 tablespoons baking cocoa
  • 2 teaspoons vanilla extract

Directions

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. Yield: 12-16 servings.
Originally published as Chocolate Cream Torte in Quick Cooking March/April 2003, p38

  • 1 package chocolate cake mix (regular size)
  • 1-1/2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 3 tablespoons baking cocoa
  • 2 teaspoons vanilla extract
  1. 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.
  2. 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.
  3. 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. Yield: 12-16 servings.
Originally published as Chocolate Cream Torte in Quick Cooking March/April 2003, p38

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Reviews forChocolate Cream Torte

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MY REVIEW
murrell006 User ID: 2357453 88146
Reviewed Aug. 7, 2013

"This is a family favorite often requested for birthdays. The frosting recipe makes enough to cover the whole cake."

MY REVIEW
kidcountry User ID: 4645431 91269
Reviewed May. 15, 2010

"This was sooooooo yummy and easy to make! The chocolate frosting on top is especially delicious. I don't feel that the amount of whipping cream and confectioners' sugar made enough for the filling. Next time I would increase that--perhaps even double it. Overall, this was outstanding!!"

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