Close
Ingredients
| salted butter: 1 cup (softened) |
| granulated sugar: 2 1/2 cups |
| eggs: 4 |
| vanilla extract: 1 1/2 tsp |
| unsweetened cocoa powder (sifted): 1 cup |
| water: 2 cups (boiling) |
| all-purpose flour (unsifted): 2 3/4 cups |
| baking soda: 2 tsp |
| baking powder: 1/2 tsp |
| salt: 1/2 tsp |
| heavy whipping cream (fluid): 1 cup |
| powdered sugar (unsifted): 1/4 cup |
| vanilla extract: 1 tsp |
| semisweet chocolate chips (chips): 1 cup |
| salted butter: 1 cup (cubed) |
| heavy whipping cream (fluid): 1/2 cup |
| powdered sugar (unsifted): 2 1/2 cups |
Chocolate Torte
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
40 min -
Servings
1 serving(s)
Tags
- In a large mixing bowl, cream butter and sugar.
- Add eggs, one at a time, beating well after each addition.
- 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" round baking pans. Bake at 350 degrees 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, confectioner's sugar and vanilla on high speed until soft peaks form.
- Chill until firm.
- FROSTING:.
- In a saucepan, melt chips and butter over medium heat; stir in cream.
- Remove from the heat; stir in confectioner's sugar.
- Chill for at least 1 hour or until completely cooled.
- Beat with electric mixer to achieve spreading consistency.
- PREP:.
- 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.
- Yield: 12 servings.