Ingrédients pour Chocolate Torte Cake
- Granulated Sugar
- All Purpose Flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- Vegetable Oil
- Vanilla Extract
- 1 cup boiling water
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- Mint Extract
- Red Food Coloring
- ¼ cup unsalted butter
- Water
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Comment préparer Chocolate Torte Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round baking pans.
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, canola oil, and vanilla extract to the dry ingredients.
- Beat on medium speed with an electric mixer for 2 minutes.
- Gradually stir in boiling water; the batter will be thin.
- Divide batter evenly among the prepared pans.
- Bake for 20-25 minutes, or until a wooden pick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- **Prepare the Filling:** In a medium bowl, beat the whipping cream and icing sugar with an electric mixer until stiff peaks form. Gently fold in vanilla extract. For a festive touch (especially for Christmas!), fold in mint extract and a few drops of red food coloring.
- **Prepare the Cocoa Glaze:** In a small saucepan over low heat, melt the butter. Add cocoa powder and water, whisking constantly until slightly thickened. Remove from heat and gradually whisk in icing sugar and vanilla extract until smooth.
- Once the cakes are completely cool, spread half of the filling between the layers, reserving 1/2 cup for garnish.
- Spread the cocoa glaze over the top of the torte.
- Refrigerate for at least 2 hours to allow flavors to meld.
- Before serving, garnish with the reserved filling.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
231g
Fat
63g
Carbs
27g
