Taste of Home
Chocolate Torte
TOTAL TIME: Prep: 30 min. Bake: 25 min. + chilling
YIELD: 10-12 servings.
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
Ingredients
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1 cup butter, softened
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2-1/2 cups sugar
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4 large eggs
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1-1/2 teaspoons vanilla extract
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1 cup baking cocoa
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2 cups boiling water
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2-3/4 cups all-purpose flour
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2 teaspoons baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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FILLING:
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1 cup heavy whipping cream
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1/4 cup confectioners' sugar
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1 teaspoon vanilla extract
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FROSTING:
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1 cup semisweet chocolate chips
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1 cup butter, cubed
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1/2 cup heavy whipping cream
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2-1/2 cups confectioners' sugar
Directions
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1.
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.
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2.
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.
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3.
In a bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm.
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4.
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.
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5.
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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