CHOCOLATE TORTE CAKE

Chocolate Torte Cake image

Provided by Ecossaise

Categories Dessert

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 21

Previous Next

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil (or canola)
2 teaspoons vanilla extract
1 cup boiling water
1 1/2 cups cold whipping cream (35%)
1/2 cup icing sugar
3/4 teaspoon vanilla extract
1/2 teaspoon mint extract (optional)
red food coloring (optional)
2 tablespoons butter (or margarine)
2 tablespoons cocoa powder
2 tablespoons water
1 cup icing sugar
1/2 teaspoon vanilla extract

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.