Cakes
Triple Chocolate Torte
This triple chocolate torte cake recipe will put everyone on cloud nine. With layers upon layers of decadence, this Triple Chocolate Torte stars moist chocolate cake that is sweetened by HERSHEY'S Cocoa or HERSHEY’S SPECIAL DARK Cocoa, a fluffy chocolate cream filling and a shiny chocolate fudge glaze. Fantastic for special occasions like holiday parties and birthdays. Serve with fresh berries or homemade whipped cream. Looking for another party-ready chocolate cake? We adore this Chocolate and Caramel Torte because of its layers of rich chocolate cake, caramel mousse that melts in your mouth and HERSHEY'S KISSES Milk Chocolate Filled with Caramel.
Ingredients & Directions
- Yields:
- 1 cake
- Prep:
- 30 Min.
- Bake:
- 25 Min.
- Total:
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
2eggs, seperated
-
1 1/2 cupssugar, divided
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1 1/4 cupsall-purpose flour
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1/2 cupHERSHEY'S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
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4/3 tspbaking soda
-
1/2 tspsalt
-
1/2 cupvegetable oil
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1 cupbuttermilk or sour milk*
-
Chocolate Fudge Glaze
-
3 Tbspsbutter or margarine
-
3 Tbspslight corn syrup
-
1 Tbspwater
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1 cupHERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
READY TO MAKE THIS?
You'll Need
Oven
(2) Heart-Shaped Pans
(2) 9-Inch Round Pans
Mixing Bowls
Mixer
Wire Rack
Stovetop
Microwave
Step-By-Step Directions
Tip
To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
Tip
Cake may be made up to 2 days ahead of assembly.
Chocolate Cream Filling: Combine 2/3 cup sugar and 1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa in medium bowl. Add 1-1/2 cups cold whipping cream and 1-1/2 teaspoons vanilla extract; beat on low speed of mixer until blended. Beat on medium speed until stiff. About 3 cups filling.
Chocolate Fudge Glaze: Combine butter, corn syrup and water in small saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat, add chocolate chips, stirring until melted. Cool to desired consistency. About 1 cup glaze.
Chocolate Leaves: Line tray with wax paper. Thoroughly wash and dry several ivy, lemon, rose or other non-toxic leaves. Place 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 teaspoon shortening (do NOT use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chips are melted when stirred. With small soft-bristled pastry brush, brush melted chocolate on top of each leaf. (Use underside of leaf for more distinct vein markings). Avoid getting chocolate on other side of leaf or removal may be difficult. Place on prepared tray; chill until very firm. Carefully peel or tear leaves away from chocolate. Place on tray; cover and refrigerate until ready to use.
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Nutrition FactsServings Per Container 12 servingsServing size 1 slice (141g)Amount per servingCalories470% Daily Value*Total Fat 29g 37%Saturated Fat 13g 65%Trans Fat 0gCholesterol 80mg 27%Sodium 260mg 11%Total Carbohydrates 55g 20%Dietary Fiber 1g 4%Total Sugars 38gIncludes 36g Added Sugar 72%Protein 7gVitamin D 0 0%Calcium 51mg 4%Iron 6mg 35%Potassium 114mg 2%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
