CREME DE CACAO TORTE
From a Hershey's cookbook.
Provided by Chrystal Cackler @journeyrock92
Categories Cakes
Number Of Ingredients 18
Steps:
- Cream butter, sugar, eggs, and vanilla in large mixer bowl until light and fluffy. Combine flour, cocoa, baking soda, and baking powder; add alternately with milk to creamed mixture, blending just until combined.
- Pour into two greased and floured 9 inch layers pans. Bake at 350 for 30-35 minutes or until cake tester comes out clean. Cool 10 minutes; remove from pans. Sprinkle each layer with 1 tablespoons creme de cacao; cool completely.
- Meanwhile, prepare Creme de Cacao Filling: Beat 1 cup heavy or whipping cream, 2 tablespoons creme de cacao, and 1 tablespoon unsweetened cocoa until stiff. Cover; chill. Split each cake layer horizontally into 2 layers. Place on layer on serving plate; spread with a third of the filling. Repeat layering with remaining cake and filling, ending with cake layer. Cover tightly; chill at least 8 hours.
- Prepare Chocolate Ganache Glaze: Combine chocolate bar pieces, cream, and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is melted and smooth. Stir in creme de cacao. Cool to lukewarm (glaze will be slightly thickened). Spoon this on top of chilled cake, allowing glaze to drizzle down side. Chill. Just before serving, garnish with chocolate leaves.
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