How to make it

  • Preheat oven according to your cake mix directions.
  • Make cake according to directions, with required number of eggs, and amounts of oil and water.
  • Bake care according to directions in two (2) 8 or 9 inch round pans
  • Turn out onto cool racks as soon as done and set aside, allowing to cool.
  • While the cake is cooling, melt the butter over low heat and add the chocolate, cut or broken into pieces, stirring slowly until melted and well mixed.
  • Set aside.
  • Next, toast the almonds See Photo. I use a dry nonstick skillet over med high heat, stirring and tossing the almonds until nicely browned. (they can be done on a tray in the oven) This should only take a couple of minutes. Stir the well toasted almonds into the butter/chocolate mixture while they are still warm and set aside until time to assemble cake. See Photo
  • Cut each of the two (2) cake layer into two (2) layers, making a total of 4 layers See Photo. Use 6-8 toothpicks inserted around the edges of the layers to be a guide for your knife as you cut these into thinner layers with a long bladed bread knife. Cut slowly and gently. Using two spatulas, or your hands if you're comfortable with that, separate your 2 original layers into 4 thinner layers. Place the first layer on your serving dish, cut side up. You are now ready to assemble your torte.
  • When the cake is COMPLETELY cool:
  • Pour 1/2 of the semi cooled chocolate/butter/almond mixture onto the cut side of the bottom layer. Spread within 1/2 inch of the edge See Photo. Next, lay another layer of cake on top of the mixture. Next, top that 2nd layer with 1/2 of the cool whip, spreading within 1/2 inch of the edge. Next, apply the 3rd layer, cut side up, the remaining chocolate/butter/almond mixture, top with the 4th and final layer of cake, and top it all with the remaining coolwhip. Do NOT apply to the side of the torte.
  • Refrigerate at least 1-2 hours to allow chocolate to set or cake WILL slide. This cake cuts easiest and tastes best when allowed to warm on the counter for about 20-30 mins before cutting. Refrigerate remaining cake until needed. Keeps several days when covered with cake carrier and travels quite well when cold.
  • NOTES:
  • Please, DON'T be scared off by the elaborate explanation. I tend to over think and detail my recipes when I post them. This really IS an easy cake that anyone who can make a cake from a mix can make and serve with pride.
  • I always apply the chocolate mixture to the cut side of the layers so it can get a better 'grip' on the cake than it would on the slick pan side of the layer. If you prefer, you could use real whipped cream instead of coolwhip, but I have found it tends to make the cake a little too 'wet' if not eaten the same day it's made.
  • You could make the chocolate/butter/almond filling a day ahead without any problem as long as you warmed it until it will spread easily when you assemble the torte. I separate the layers as soon as they are cool enough to handle so that I can get them cool quicker. The cake also could be made the day before you plan to assemble the torte.
  • I will be making this, my husbands favorite cake, for his birthday tomorrow and will post pictures then that I hope will make my directions seem a bit more clear.
Cut the two layers into four (4).   Close
Well toasted almonds.   Close
Stir almonds into chocolate/butter mixture and set aside.   Close
Spread chocolate filling on first and third layers.   Close

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  • ducky20536 6 years ago
    Can't wait to serve this. Thanks so much for sharing!!!
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