Chocolate Mint Layered Torte
From 55to64 15 years ago
- 20 minutes to make
- Serves 8
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.
Ingredients
- FOR cake shopping list
- 2 cups all-purpose flour shopping list
- 1 1/2 cups sugar shopping list
- 1 cup water shopping list
- 1/2 cup unsweetened cocoa shopping list
- ½ cup butter, softened shopping list
- 3 eggs shopping list
- 1 1/4 teaspoons baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1 teaspoon vanilla shopping list
- FOR FILLING shopping list
- 1 pint (2 cups) chilled whipping cream shopping list
- 1 1/2 teaspoons mint extract shopping list
- 2 tablespoons sugar shopping list
- FOR glaze shopping list
- 2 tablespoons butter shopping list
- 1/2 cup real semi-sweet chocolate chips shopping list
- 2 tablespoons light corn syrup shopping list
- 1/4 teaspoon mint extract shopping list
- mint leaves, if desired shopping list
How to make it
- 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.
People Who Like This Dish 5
- GlockGirl24 Nowhere, Us
- momo_55grandma Mountianview, AR
- marpar Copenhagen, DK
- peetabear Mid-hudson Valley, NY
- clbacon Birmingham, AL
- 55to64 River Forest, IL
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The Rating
Reviewed by 1 people-
love the ingredients thanks bunches high5
momo_55grandma
in Mountianview loved it
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" It was excellent "