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Creme de Cacao Torte

Details

Time
11 hours
Skill Level
Expert
Yields
1 cake

This recipe gives you three ways to enjoy the rich taste of chocolate. There's the moist chocolate cake, the fluffy layers of creme de cacao infused filling and the chocolate ganache draped over the whole torte. What's not to love? Top with whipped cream or fresh berries and enjoy!

Ingredients & Directions

Prep Time
35 minutes
Bake Time
33 minutes
Cool Time
1 hour 30 minutes
Chill Time
8 hours

Ingredients

  • 2/3 cup
    butter or margarine, softened
  • 1 2/3 cups
    sugar
  • 3
    eggs
  • 1/2 tsp
    vanilla extract
  • 2 cups
    all-purpose flour
  • 2/3 cup
  • 1 1/4 tsps
    baking soda
  • 1/4 tsp
    baking powder
  • 1 1/3 cups
    milk
  • 2 Tbsps
    creme de cacao (chocolate-flavored liqueur) (optional)
  • Chocolate Ganache Glaze
  • 1/4 cup
    whipping creme
  • 1 Tbsp
    butter
  • 1 1/2 tsps
    creme de cacao (chocolate-flavored liqueur) or water
READY TO MAKE THIS?

Directions

Equipment Needed 
Oven Oven
Baking Pan 9-Inch Round Baking Pan
Mixing Bowl Mixing Bowl
Mixer Mixer
Wire Racks Wire Racks
Refrigerator Refrigerator
Saucepan Saucepan
Stovetop Stovetop
1

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2

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.

3

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.

4

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.

5

Prepare Chocolate Ganache Glaze; spoon on top of chilled cake, allowing glaze to drizzle down side of cake. Refrigerate. 

Creme De Cacao Filling: Beat 1 cup (1/2-pt) cold whipping cream, 2 tablespoons creme de cacao (optional) and 1 tablespoon HERSHEY'S Cocoa in small bowl until stiff. Cover; refrigerate. About 2 cups.

Chocolate Ganche Glaze: Combine chocolate bar pieces, whipping cream and butter in medium saucepan; cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Stir in creme de cacao. Cool to lukewarm (glaze will be slightly thickened). About 1 cup.

Additional questions?