Southern Chocolate Torte Cake Recipes
SOUTHERN CHOCOLATE TORTE
This towering torte takes guests' breath away every time! It's my most-requested cake recipe, has an unforgettable frosting and makes a grand showpiece for any holiday spread.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, sift the cake and pudding mixes. In another bowl, whisk the eggs, milk and oil. Add to dry ingredients; beat until well blended. , 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 pans to wire racks to cool completely., In a large bowl, beat the cream cheese and sugars until smooth. Finely chop eight candy bars; stir into cream cheese mixture. Fold in whipped topping. , Spread frosting on cake plate, between layers and over the top and sides of the cake. Chop the remaining candy bars; sprinkle over top and along bottom edge of cake. Cover and refrigerate overnight. Store in the refrigerator.
Nutrition Facts : Calories 617 calories, Fat 29g fat (15g saturated fat), Cholesterol 78mg cholesterol, Sodium 531mg sodium, Carbohydrate 79g carbohydrate (56g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE TORTE CAKE
I found this recipe in the Hershey's Chocolate Lovers cookbook. I've had it for many years, but just tried the recipe this year and it is FANTASTIC!! Cake is very moist - perfect for guests. For the oil, I use canola and it is perfect.
Provided by Ecossaise
Categories Dessert
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- TORTE: Preheat oven to 350°F Grease & flour three 9-inch round baking pans.
- In large mixer bowl, stir together dry ingredients.
- Add eggs, milk, oil and vanilla. Beat on medium speed of electric mixer for 2 minutes. Stir in boiling water - batter will be thin. Divide batter among prepared pans.
- Back 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans and then remove to wire rack. COOL COMPLETELY.
- Spread filling between layers reserving 1/2 cup for garnish on top. Spread cocoa glaze over top of torte. Refrigerate. Before serving, garnish with reserved filling. Keep refrigerated after serving.
- FILLING: In small mixer bowl, beat whipping cream and icing sugar until stiff.
- Fold in vanilla until evenly blended.
- If desired, fold in mint extract and red food colouring. This makes a nice touch for the Christmas season.
- COCOA GLAZE: In small saucepan over low heat, melt butter. Add cocoa and water, stirring constantly until slightly thickened.
- Remove from heat. Gradually add icing sugar and vanilla, beating with wire whisk until smooth.
- Note: if you only have 2 cake pans, reserve the remaining batter in the refrigerator while the first 2 layers bake.
Nutrition Facts : Calories 595.7, Fat 29.5, SaturatedFat 12.6, Cholesterol 95.6, Sodium 539.5, Carbohydrate 81.5, Fiber 3.1, Sugar 58, Protein 6.5
GRASSHOPPER CHOCOLATE TORTE LAYER CAKE
Mint chocolate lovers rejoice: This recipe combines the rich decadence of a flourless chocolate torte with the creamy, fluffy mint filling of a classic grasshopper pie.
Provided by Food Network Kitchen
Categories dessert
Time 7h45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare, bake and cool the torte according to the package directions. Once completely cooled, freeze for 30 minutes.
- Using a sharp knife, split the torte in half horizontally and return to the freezer while you make the filling.
- Beat the cream cheese, creme de menthe and creme de cacao in a medium bowl with an electric mixer on medium speed until well combined and smooth. Beat in the marshmallow creme. Beat the cream in a separate medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture with a spatula until completely combined.
- Spread the filling evenly on the cut side of one of the torte halves and top with the remaining torte half, cut-side down. Refrigerate to chill completely, about 4 hours.
- To serve, remove from the refrigerator 15 minutes before serving and top with the prepared ganache. Cut with a sharp knife and serve immediately.
INDULGENT CHOCOLATE TORTE
Calling all chocolate lovers! Here's a decadent chocolate dessert that will fix your chocolate craving.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Grease 9-inch springform pan. In 2-quart saucepan, melt chocolate chips and 1/2 cup butter over medium heat, stirring frequently. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
- In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in granulated sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. In pan, spread batter evenly.
- Bake 35 to 40 minutes or until top appears dry and cracked. Cool 10 minutes. Run knife along side of pan to loosen cake; remove side of pan. Cool completely. Place cake on serving plate.
- In 2-quart saucepan, melt chocolate and 1 teaspoon butter over low heat, stirring frequently. Stir in powdered sugar and water until smooth. Drizzle glaze over top of cake. Drizzle caramel topping over glaze. Garnish with chocolate curls and pecans.
Nutrition Facts : Calories 340, Carbohydrate 39 g, Cholesterol 90 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 30 g, TransFat 0 g
SOUTHERN-STYLE CHOCOLATE POUND CAKE
I found this recipe and wanted to share it with you all. It turned out very good. It's not too sweet and not too chocolaty. You can add more cocoa if you'd like.
Provided by 2OFFIVE1
Categories Desserts Cakes Pound Cake Recipes
Time 1h50m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) loaf pans. Sift together the flour, cocoa and baking powder. Set aside.
- In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
- Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 283.4 calories, Carbohydrate 38.5 g, Cholesterol 59.9 mg, Fat 13.6 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 6.5 g, Sodium 81.4 mg, Sugar 25.6 g
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