BLACK-AND-WHITE CHOCOLATE TORTE

Black-and-White Chocolate Torte image

Layers of chocolate and a fluffy whipped topping give this cake an irresistible and elegant look.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h45m

Yield 12

Number Of Ingredients 15

Ingredients

3 oz unsweetened baking chocolate, chopped
1/2 cup butter
1 cup hot water
2 cups Gold Medal™ all-purpose flour
2 cups packed brown sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
1 teaspoon vanilla
1/3 cup granulated sugar
1/3 cup coffee-flavored liqueur
1 tablespoon water
3 1/2 cups whipping cream
12 oz white chocolate baking bars or squares, chopped

Steps:

Heat oven to 350°F. Grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
In 2-quart saucepan, cook unsweetened chocolate, butter and hot water over medium heat, stirring occasionally, until melted and smooth. Remove from heat; cool 5 minutes. In large bowl, mix flour, brown sugar, baking soda and salt. Add melted chocolate mixture, beating just until blended. Add eggs, one at a time, beating until blended. Beat in sour cream and vanilla. Pour batter into pans.
Bake 30 to 32 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
Meanwhile, in 1-quart saucepan, mix granulated sugar, liqueur and 1 tablespoon water. Heat to boiling, stirring occasionally, until sugar is dissolved; remove from heat. Cool completely.
In medium microwavable bowl, microwave 1/2 cup of the whipping cream and the white chocolate uncovered on High 45 to 60 seconds or until mixture can be stirred smooth with whisk. Cover surface directly with plastic wrap; refrigerate 30 minutes or until cooled but not firm.
Cut each cake layer horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Brush about 2 tablespoons coffee mixture over cut side of each layer; let stand 1 minute.
In large bowl, beat white chocolate mixture and remaining 3 cups whipping cream with electric mixer on medium-high speed until soft peaks form. Place 1 cake layer, cut side up, on serving plate; spread with 1 cup whipped cream mixture to within 1/4 inch of edge. Top with another layer, cut side down; spread with 1 cup whipped cream mixture. Repeat with remaining layers. Frost side and top of cake with remaining whipped cream mixture. Store loosely covered in refrigerator.

Nutrition Facts : Calories 789, Carbohydrate 80 g, Fat 9 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 31 g, ServingSize 1 Serving, Sodium 403 mg