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Chocolate Torte

SUBMITTED BY: Genny Monchamp

"Mom's three-layer chocolate cake 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!"
PREP TIME  30 Min
COOK TIME  25 Min
READY IN  55 Min
SERVINGS & SCALING
Original recipe yield: 10 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup butter, softened
  • 2 1/2 cups sugar
  • 4 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup baking cocoa
  • 2 cups boiling water
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • FILLING:
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 1 cup semisweet chocolate chips
  • 1 cup butter, cubed
  • 1/2 cup heavy whipping cream
  • 2 1/2 cups confectioners' sugar

DIRECTIONS

  1. 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.
  2. 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.
  3. In a mixing bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm.
  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.
  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.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2007 by Mandy
This was a great cake - very rich and tasty!!! Be prepared for a lot of dirty dishes. The only small problem that I had was with the chocolate frosting - when I stirred the powdered sugar into the butter/chocolate/cream mixture, it didn't totally mix in. Even after whipping it back up after it was cool, I felt like there was still little chunks of powdered sugar. I think the next time I make it I will use my mixer to really mix in the powdered sugar before I refrigerate it.

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2006 by danz
excellent cake...really worth the preparation

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2008 by CLSEABOLT6
I give this cake 5 stars, however I had one reservation—The frosting could be improved. The cake portion was probably one of the best “from scratch” cakes I have ever made and it is RICH and delicious! I will continue to search out the perfect frosting, however anyone that makes this cake will not be disappointed. It is definitely wonderful. Be sure to use the best quality cocoa as it certainly made a difference in mine. Thanks for the recipe! This is definitely going to be a keeper for me!

0 users found this review helpful


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