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Chocolate and Caramel Torte

Details

Timing
Timing
Total:
Bake:
24 Min.
Prep:
31 Min.
Skill Level:
Intermediate
Yields:
1 torte

A decadent chocolate torte with a rich chocolate caramel mousse drizzled with more chocolate caramel — where's the fork, please? Our Chocolate Caramel Torte Cake recipe is one eye-catching centerpiece of sweetness. With this mouthwatering beauty on the table, your guests will be counting down the moments till dessert time!

Need more caramel and chocolate recipes in your life? You might enjoy our KISSES Caramel Cheesecake, another divine dessert like our Chocolate Caramel Torte Cake recipe.

Ingredients & Directions

Prep Time
31 minutes
Bake Time
24 minutes
Cool Time
1 hour 30 minutes
Chill Time
6 hours 30 minutes

Ingredients

READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 
Refrigerator Refrigerator
Oven Oven
Round Baking Pans 9-Inch Round Pans
Saucepan Saucepan
Stovetop Stovetop
Microwave Microwave
Microwave-Safe Bowl Microwave-Safe Bowl
Wire Rack Wire Rack
1

Prepare Chocolate Caramel Mousse. Cover; chill 6 to 8 hours or overnight.

2

Heat oven to 350°F. Line two 9-inch round baking pans with wax paper; grease and flour wax paper.

3

Combine cocoa, butter, shortening and water in saucepan; bring to boil over medium heat, stirring often. Remove from heat. Combine flour, sugar and baking soda in large bowl. Stir in cocoa mixture until blended. Beat in buttermilk, eggs and vanilla until blended. Pour into pans.

Tip

For sour milk: Use 1-1/2 teaspoons white vinegar plus milk to equal 1/2 cup.

4

Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

5

Gently stir Chocolate Caramel Mousse until of spreading consistency. Spread half of mousse between cake layers; spread remaining mousse on top of cake. Refrigerate 30 minutes. Drizzle with Chocolate Caramel Drizzle. Cover; refrigerate until ready to serve. Garnish top of cake with additional candies, if desired. Refrigerate leftover cake.

Chocolate Caramel Mousse:

1. Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil.

2. Remove from heat. Immediately add candies; stir until melted. Stir in vanilla; cool to room temperature.

Chocolate Caramel Drizzle: Place 30 unwrapped HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel and 2 teaspoons water in small microwave-safe bowl. Microwave at medium (50%) 15 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until candies are melted and mixture is smooth when stirred.

Additional questions?