CHOCOLATE CREAM TORTE
"This cake is so good, I can serve it as an everyday dessert or for special occasions," writes Dorothy Monroe, Pocatello, Idaho. Chocolate cake layers are jazzed up with whipped cream and a quick chocolate frosting.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. In another bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar, cocoa and vanilla. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the whipping cream. Repeat layers twice. Top with remaining cake layer. Frost top with cream cheese mixture. Store in the refrigerator.
Nutrition Facts :
CREME DE CACAO TORTE
This recipe made me want to brush every cake I make with creme de cacao! It is so moist and it is a wonderful balance of chocolates! It is perfect for people who prefer dark or bitter chocolate because it isn't too sweet.
Provided by SBBurwell
Categories Desserts
Time 1h
Yield 12
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans. In large mixer bowl, beat butter, sugar, eggs and vanilla until blended. Stir together flour, cocoa, baking soda and baking powder; add to butter mixture alternately with milk, blending just until combined. Pour batter into prepared pans. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Sprinkle each layer with 1 tablespoon creme de cacao; cool completely. Meanwhile, prepare creme de cacao filling. Split each cake layer horizontally into 2 layers. Place one layer on serving plate; spread with one-third of filling. Repeat layering with remaining cake and filling, ending with cake layer. Cover tightly; refrigerate at least 8 hours. Prepare Chocolate Ganache Glaze; spoon on top of chilled cake, allowing glaze to drizzle down side of cake. Refrigerate. Creme de Cacao Filling: In small mixer bowl, beat 1 cup cold whipping cream, 2 tablespoons creme de cacao and 1 tablespoon Hersheiy's cocoa until stiff. Cover; refrigerate. (makes about 2 cups) Chocolate Ganache Glaze: In medium saucepan, combine chocolate bar pieces, whipping cream and butter; cook over low heat, stirring constantly, until mixture is melted and smooth. Stir in creme de cacao. Cool to lukewarm (glaze will be slightly thickened.) (Makes about 1 cup)
Nutrition Facts : Calories 536 calories, Fat 29.9443654652629 g, Carbohydrate 55.4346806073279 g, Cholesterol 291.756960416667 mg, Fiber 3.06784900318844 g, Protein 12.9311155242808 g, SaturatedFat 9.86499046353283 g, ServingSize 1 1 Serving (163g), Sodium 510.222841664793 mg, Sugar 52.3668316041394 g, TransFat 3.40710065694376 g
CREME DE COCOA TORTE
This recipe is the combination of my Aunt Eileen's cake, my friend Kris' creme filling and Southern Living's Raspberry sauce. Combined it has become an incredibly decadent dessert. I make it for DH's b-day and other very special occasions. It's alot of effort but well worth it!
Provided by Harried Mom
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Cake:.
- Mix cake and pudding mixes together and sift into large bowl.
- Add sour cream, eggs, water and oil and beat on low speed until moistened, then at medium speed for 2 minutes.
- Stir in chocolate chips.
- Divide batter evenly into 2-9 inch pans.
- Bake at 325 degree oven for 33-37 minutes.
- Insert toothpick into center to check to see if done and adjust time accordingly.
- Cool completely on wire racks.
- Raspberry Sauce:.
- Place raspberries in blender and process until smooth.
- Add powdered sugar, Grand Marnier and orange juice concentrate and process until blended.
- Pour through wire mesh strainer lined with cheese cloth.
- Press with back of spoon against sides of thestrainer to squeeze out liquid.
- Discard seeds.
- Creme de Cocoa Filling:.
- Refrigerate bowl and beaters before mixing heavy cream (I usually put them in the fridge after putting the cake in the oven).
- Beat cream, cocoa and creme de cocoa on high speed until stiff peaks form (do NOT over beat).
- Keep in refrigerater until ready to assemble cake.
- Topping:.
- Place chocolate bar, whipping cream, butter and creme de cocoa in small sauce pan together and melt stilrring constantly.
- Let stand until almost at room temperature.
- Assembling:.
- Using thread, cut each cooled cake layer into half, forming 4 thin cake layers.
- Place first cake layer, cut side up, onto cake plate.
- Spread half of creme de cocoa filling onto first cake layer.
- Top with other half of cake, cut side up.
- Pour Raspberry sauce over second layer and let soak in a minute.
- Top with next cake layer, cut side down.
- Spread the rest of the creme de cocoa filling onto third layer and top with the fourth cake layer, cut side down.
- Pour room temp topping over cake and let run down sides.
- Keep refrigerated until ready to serve and if there are any leftovers.
- My friend tops with chocolate leaves but I have never tried.
- Cut into very thin slices!
Nutrition Facts : Calories 484.3, Fat 31.5, SaturatedFat 13.5, Cholesterol 102.1, Sodium 426.8, Carbohydrate 48.4, Fiber 2.8, Sugar 30.2, Protein 5.5
COCONUT CREAM TORTE
"This three-layer cake is rich and yummy," says Carol Barton from Bowling Green, Kentucky. Sour cream is the secret ingredient in the creamy frosting that's chock-full of coconut and pecans. "If you fix this dessert a day ahead, it tastes even better," she adds. "Just cover and refrigerate it."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-16 servings.
Number Of Ingredients 5
Steps:
- Prepare cake batter according to package directions. Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire racks to cool completely., In a large bowl, combine the sour cream, coconut, pecans and sugar. , Place one cake on a serving platter; spread with a third of the sour cream mixture. Repeat layers twice. Store in the refrigerator.
Nutrition Facts :
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- Beat butter, sugar, eggs and vanilla in large bowl until blended. Stir together flour, cocoa, baking soda and baking powder; add to butter mixture alternately with milk, blending just until combined. Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Sprinkle each layer with 1 tablespoon creme de cacao, if desired; cool completely.
- Meanwhile, prepare Creme De Cacao Filling. Split each cake layer horizontally into 2 layers. Place one layer on serving plate; spread with one-third of Filling. Repeat layering with remaining cake and Filling, ending with cake layer. Cover tightly; refrigerate at least 8 hours.
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