Chocolate Torte Cake
Extremely Delicate Cake with layers and a creamy sensation that makes your mouth water with delite."this is a good recipe using cocoa which is one of my favorite ingredients for chocolate cake. I added 1tbl of instant expresso powder to cocoa and with filling I added a layer of coffee flavored marscapone cheese with whipped cream on top of that. a good chocolate lover's cake." - jpp
Yield: 8 Ready in 2 hours, 30 minutes
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Verified by stevemur
|1 cupbutter; softened|
|1.5 teaspoonsvanilla extract|
|1 cupbaking cocoa|
|2 cupsboiling water|
|2.75 cupsall-purpose flour|
|2 teaspoonsbaking soda|
|0.5 teaspoonbaking powder|
|1 cupheavy whipping cream|
|0.25 cupconfectioners sugar|
|1 teaspoonvanilla extract|
|1 cupsemisweet chocolate chips|
|1 cupbutter; cubed|
|0.5 cupheavy whipping cream|
|2.5 cupsconfectioners' sugar|
Chocolate Torte Cake Preparation
Frosting: 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.
Cake: In a large mixing 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 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.
Filling: In a mixing bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm.
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.
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