Mom's three-layer chocolate torte was always perfect with it's delicious whipped cream filling and a yummy chocolate frosting. Making this from scratch cake is well worth the effort, just ask any chocolate lover! —Genny Monchamp, Redding, California
Chocolate Torte
Chocolate Torte
Prep Time
30 min
Cook Time
25 min
Yield
10-12 servings
Ingredients
- 1 cup butter, softened
- 2-1/2 cups sugar
- 4 large eggs
- 1-1/2 teaspoons vanilla extract
- 1 cup baking cocoa
- 2 cups boiling water
- 2-3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- FILLING:
- 1 cup heavy whipping cream
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- FROSTING:
- 1 cup semisweet chocolate chips
- 1 cup butter, cubed
- 1/2 cup heavy whipping cream
- 2-1/2 cups confectioners' sugar
Directions
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth.
- Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.
- In a bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm.
- In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreadable consistency.
- Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting.
Nutrition Facts
1 slice: 857 calories, 48g fat (29g saturated fat), 193mg cholesterol, 668mg sodium, 105g carbohydrate (75g sugars, 3g fiber), 8g protein.
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