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Chocolate/Whipping Cream Torte

Special occasions call for extraordinary desserts like this impressive-looking torte. It may take some time to prepare but the smiles on the faces of family and friends makes it all worth it! —Rita Futral, Starkville, Mississippi
  • Total Time
    Prep: 45 min. Bake: 20 min.
  • Makes
    22 servings


  • 1/2 cup butter, cubed
  • 3 ounces unsweetened chocolate
  • 1-1/2 cups heavy whipping cream
  • 4 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup heavy whipping cream
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • ICING:
  • 1/4 cup butter
  • 2 ounces unsweetened chocolate
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 cups confectioners' sugar, sifted


  • In heavy saucepan or microwave, melt butter and chocolate; stir until smooth. Cool.
  • In a chilled large bowl, beat cream until soft peaks form. Add the eggs, vanilla and cooled chocolate mixture; beat on low speed just until combine. Combine the flour, sugar, baking powder and salt. With mixer on low speed, add dry ingredients to creamed mixture until just combined.
  • Pour into three greased and floured 8- or 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For filling, beat cream in a chilled small bowl until soft peaks form; set aside. In a large bowl, beat cream cheese until smooth. Beat in confectioners' sugar and vanilla. Add whipped cream, beat until smooth.
  • Split each cake into two horizontal layers. Place one layer on a serving plate; top with about 1/2 cup filling. Repeat four times. Top with remaining cake layer. Cover and refrigerate.
  • For frosting, melt butter and chocolate in a heavy saucepan or microwave; stir until smooth. Cool to room temperature; transfer to a large bowl. Add cream and vanilla; mix well. Beat in confectioners' sugar. Spread over top and sides of cake. Garnish with strawberries if desired. Store in the refrigerator.
Nutrition Facts
1 slice: 412 calories, 24g fat (15g saturated fat), 106mg cholesterol, 188mg sodium, 47g carbohydrate (35g sugars, 1g fiber), 4g protein.

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Average Rating:
  • judontmesswithme
    Jan 30, 2014

    The kids helped me make this, and it was a blast to make. Their father loved it. It's very rich sugary, so a little goes a very long way. It's not something you can eat right after dinner--it's almost like a mini-meal all by itself. Overall, everything came together pretty well, and making the cake and frosting was easy. I didn't give it a 5, because there were so many desserts on here I like so much better.

  • smokeyjo56
    Feb 2, 2012

    No comment left

  • krislix
    Nov 28, 2011

    With all the layers I thought this might be harder. It does take a while, but easy to make. Had rave reviews at our get together.

  • Catherine M
    Nov 3, 2011

    One of the best cakes I have ever tasted!

  • 59lulu
    May 22, 2010

    Made this cake when it was first published back in the early 2000's, and the family loved it so much that I have made it ever since. The best cake ever!!!!!!