"A four layer dark chocolate torte with a cream cheese and cream frosting. This cake is a family tradition. Every occasion deserves a Chocolate Torte!" — Erika L. Drapala
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1 (18.25 ounce) package
dark chocolate cake mix
heavy whipping cream
1 (8 ounce) package
packed brown sugar
1 (1 ounce) square
I lost the recipe I had for this cream cheese frosting/filling and found it here. I guess it's not my secret anymore! I use the filling (always a double batch) with any kind of cake, and layer it with fruit, usually strawberries or raspberries. To prevent the cake from absorbing the juice and color from the berries, I spread a thin layer of the frosting on the bottom of the cake layer before I put it on top of the fruit, which already sits on a thick layer of frosting. The raves I get from this are unbelievable. My nephew who doesn't eat desserts asked for a second helping. My boss--who is stingy with compliments--took a bite, stopped, forgot himself, and raved about it. And EVERYBODY asks for the recipe. When I offered the recipe for the filling only, they didn't understand. Use the filling with ANY cake, ANY fruit, or use your imagination with chocolate, nuts, or other flavors.
Once the finished cake is refrigerated, the filling sets to a wonderful texture, lighter than your average frosting but firmer.
If you want to impress somebody, use this filling.
I made this for dessert for Christmas. We celebrated 1 week early. Everyone was in love with the meal. All receipes from here. But disappointed in the torte. Sorry, but NO FLAVOR! That was the major complaint. I was embarassed to make such a dessert that no one liked! I will not make it again. I was not impressed!
I have made this cake twice now, and both times it was a big hit. Delicious, moist, not too sweet, and excellent presentation. Like others, I would just make a few minor modifications:
(1) If you have the time, I recommend making the chocolate cake from scratch using the "Dark Chocolate Cake I" recipe from "Carol." You will either need to customize that recipe to make enough for two 9-inch round pans instead of the three called for, OR you can use the extra batter to make cupcakes!
(2) As others have noted, you should absolutely double the other ingredients for the frosting. Otherwise there will not be enough to properly cover the top layer and sides.
(3) I feel that one 1-ounce square of chocolate is not enough to make the shavings. I'd use two! Also, I've found that it helps to microwave (or otherwise warm) the chocolate before shaving, as this helps achieve the curls you want rather than just messy specks.
Used the Dark Chocolate Cake I recipe. The icing is really good, but I like my cakes to have more depth. So I played around with using coffee in the cake recipe to make a mocha cake, added chopped hazelnuts to the side, and topped with shaved chocolate.
I made this cake for my husband's birthday and he loved it. This was my first attempt at homemade cake and I think I did pretty good. Like another reviewer for the cake portion I used the recipe for Dark Chocolate Cake I by Carol. Next time I will double the filling, I did not have enough and ended up making whipped cream for part of inside layer. The filling is the best!
A solid, pleases everyone chocolate cake with yummy frosting. Not something I would make to impress company with my baking prowess, but it DID get devoured. MAKE 1 AND 1/2 THE FROSTING (doubling it, as suggested below, is waaay too much - and i love frosting. 1.5 is just right!)
This is simply delicious! So easy to make and looks beautiful. Others have said not enough filling but I felt it was the perfect amount! I have tried other torte recipes and I finally figured out an easy way to split the layers...I used a wooden spoon laying behind the cake and rested the knife edge on it then as I cut I "spun" the cake and it was a perfect cut!
Delicious! Both rich tasting and light textured. I used a butter recipe fudge cake mix for the cake. I think next time I will double the filling recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 79
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