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Elegant Chocolate Torte

When I want to serve a really special dessert, I turn to this recipe. The tender, four-layer chocolate cake has a yummy pudding-like filling. Instead of the whipped cream frosting, you could use chocolate-flavored whipped topping. —Lois Gallup Edwards, Woodland, California
  • Total Time
    Prep: 50 min. Bake: 30 min. + cooling
  • Makes
    16 servings


  • 1/3 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1-3/4 cups 2% milk
  • 1 cup chocolate syrup
  • 1 egg, lightly beaten
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups chocolate syrup
  • 1/2 cup water
  • 2 cups heavy whipping cream
  • 1/4 cup chocolate syrup
  • 1/4 teaspoon vanilla extract


  • For filling, in a small saucepan, combine the flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened.
  • Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often.
  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined.
  • Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool.
  • Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake. In a large bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake.
Nutrition Facts
1 slice: 456 calories, 20g fat (12g saturated fat), 126mg cholesterol, 367mg sodium, 64g carbohydrate (47g sugars, 1g fiber), 6g protein.

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  • MarineMom_texas
    May 24, 2016

    I made this cake exactly as written and it turned out beautifully. Not only pretty but delicious. I will be making this cake again and again. I highly recommend this recipe as a Volunteer Field Editor.

  • clayandjess
    Sep 15, 2014

    I am so confused! I keep reading the directions over and over. My son and I followed the directions to a "T"... And our cake is completely flat and mushy- plus it ran all over the oven and is stuck all over my racks and the bottom of the oven. ALL I can think is maybe the chocolate syrup I used was incorrect??? I used Hershey's Syrup Genuine Chocolate Flavor... HELP! So, so disappointed.

  • pamsterhamster
    Sep 12, 2014

    This is a favorite birthday cake at my office.

  • mrsknielsen
    Dec 25, 2011

    So, yummy. I had some issues with the filling being runny...and then it oozed everywhere when I was stacking it. Any tips? Or am I just an inexperienced cake baker?

  • juicyfruit007
    Jul 1, 2011

    Very good. I made this for my husband's birthday because he does not like rich frosting. I thought the filling was great, and the cake and frosting were OK, but put all together the sum of the parts was really delicious, ESPECIALLY when eaten with ice cream. Will make again.

  • txbakemom
    Apr 27, 2011

    I have made this cake for birthdays and holidays and it keeps getting requested by family and coworkers. It is sort of a pain to make but oh so worth the hassle! I love this cake!!!! DELICIOUS!!

  • mdubois
    Dec 24, 2010

    This is the best chocolate cake I have ever made. It is a hit with everyone.

  • MrsLiles
    Mar 28, 2010

    So so good. I can't wait to have a reason to make this again.

  • krystaljoy
    Jan 28, 2010

    No comment left

  • khegeman
    Nov 9, 2009

    No comment left