Recipe

Chocolate Mint Layered Torte Recipe

	55to64 / All my dishes 1 year, 3 months ago Very pretty chocolate cake that is not difficult at all, but looks like it could be. Adaptable, too! Try the mocha variation at the end or vary the flavoring according to your own likes. Prep:30m Cook:20m Servings:8	55to64
	easy pretty

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Ingredients

FOR CAKE

2 cups all-purpose flour

1 1/2 cups sugar

1 cup water

1/2 cup unsweetened cocoa

½ cup butter, softened

3 eggs

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon vanilla

FOR FILLING

1 pint (2 cups) chilled whipping cream

1 1/2 teaspoons mint extract

2 tablespoons sugar

FOR GLAZE

2 tablespoons butter

1/2 cup real semi-sweet chocolate chips

2 tablespoons light corn syrup

1/4 teaspoon mint extract

Mint leaves, if desired

Directions

MAKE CAKE (and it couldn't be easier, just don't overbeat)

Heat oven to 350°F. Grease 2 (9-inch) round cake pans. Line each pan with 9-inch round piece waxed or parchment paper; grease paper. Set aside.

Combine all cake ingredients in large bowl. Beat at medium speed, scraping bowl often, until smooth.

Pour batter evenly into prepared pans. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Remove waxed paper. Cool completely.

MAKE FILLING

Combine chilled whipping cream and 1 1/2 teaspoons mint extract in small bowl. Beat at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding 2 tablespoons sugar, until stiff peaks form. Reserve 1/2 cup filling for garnish; refrigerate.

ASSEMBLE

Cut each cake layer horizontally in half using serrated knife. To assemble torte, place one split cake layer on serving plate; spread with 1/3 filling. Repeat with remaining cake layers and filling, ending with cake layer. Refrigerate torte at least 1 hour.

MAKE GLAZE

Melt 2 tablespoons butter in 1-quart saucepan; stir in chocolate chips and corn syrup. Cook over low heat, stirring constantly, until chocolate chips are melted (2 to 3 minutes). Remove from heat; stir in 1/4 teaspoon mint extract. Spread glaze over top of torte, allowing glaze to drizzle down sides. Garnish with reserved 1/2 cup filling and mint leaves, if desired. Refrigerate until serving time.

VARIATION:

Chocolate Mocha Torte: Omit 1 1/2 teaspoons mint extract in filling and 1/4 teaspoon mint extract in glaze. Add 3 tablespoons coffee-flavored liqueur to filling and 1 teaspoon coffee-flavored liqueur to glaze.

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