Mint Chocolate Torte
This cake is my sons favorite birthday cake. It looks elegant and is quite easy to make. Four layers of chocolate cake with a light whipped cream filling.
This cake is my sons favorite birthday cake. It looks elegant and is quite easy to make. Four layers of chocolate cake with a light whipped cream filling.
- Carbohydrate 63.6717 g
- Cholesterol 54.3433333333333 mg
- Fat 27.7819166666667 g
- Fiber 2.01600008010864 g
- Protein 5.76916666666667 g
- Saturated Fat 11.8780366666667 g
- Serving Size 1 1 Serving (125g)
- Sodium 708.085833333333 mg
- Sugar 61.6556999198914 g
- Trans Fat 1.581695 g
- Calories 501 calories
Step-by-step
- Prepare cake mix as directed on the box for a two-layered cake. When cooled, slice both layers of cake in half so there are four-round cake layers. Drizzle each layer with 1 1/2 tablespoons chocolate syrup. (You can use more and I will usually drizzle some on the plate for a more artistic effect.) Let stand 15 minutes for it to absorb.
- Reserve eight whole candies for garnish. Finely chop remaining candies.
- Combine whipping cream and powdered sugar in a large mixing bowl. Beat at high speed with an electric mixer until stiff peaks form. Fold chopped candies into sweetened whipped cream.
- Place one cake layer on a serving plate. Spread 1/4 whipped cream mixture on cake layer. Repeat procedure with remaining cake layers, spread 1/4 cup whipping cream mixture between each layer.
- Cover and chill until ready to serve for up to eight hours.
- Pull a vegetable peeler down the sides of the reserved eight candies and make tiny shavings. Sprinkle candy shavings over torte and drizzle chocolate syrup over cake in a scattered manner making sure you drizzle some on the serving plate. It will look oh so fancy! Enjoy!
How do you cut a standard two-layer cake into four distinct tiers without destroying the crumb? Professional kitchens rely on a long, serrated bread knife and a steady horizontal hand to saw evenly through cooled layers. Standard box cakes yield soft structures that require proper resting time to support fillings. Slicing the baked rounds accurately creates the framework for a towering dessert.
Achieving structural integrity hinges on the whipped cream stabilization phase. Beating heavy cream and powdered sugar at high speed until stiff peaks form ensures the dairy does not slide out from between the tiers under the weight of the sponge. Folding in chopped mint candies adds texture while the fats in the chocolate help bind the filling matrix.
Chilling the assembled torte for up to eight hours allows the chocolate syrup drizzle to fully penetrate the crumb and firms the whipped cream layers for clean slicing. Utilizing a vegetable peeler along the edges of reserved mints generates delicate shavings for the final presentation. Swapping standard chocolate syrup for a high-cocoa dark chocolate ganache provides a less sweet finish.
