Mint Chocolate Torte
- Preparing Time: 1 hour
- Total Time: 8 hours
- Served Person: 6
- 1 chocolate cake mix
- 1/3 can (can use more)
- 1 4.67-oz package andies mints (chocolate)
- 1 cup whipping cream (i use more)
- 0.25 cup powdered sugar
- 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
It's my son's favorite birthday cake, and it's so easy to make! This elegant dessert features four layers of chocolate cake with a light and fluffy whipped cream filling. The best part? It only takes a few simple ingredients and a little bit of time to prepare.
The cake is moist and rich, with a hint of mint flavor from the chopped Andes mints. The whipped cream filling is light and airy, providing a perfect balance to the chocolate. And the best part is, you can decorate it however you like! I like to sprinkle the top with chocolate shavings and drizzle it with chocolate syrup, but you can also add fresh fruit, nuts, or sprinkles.
This cake is perfect for any occasion, whether it's a birthday, anniversary, or just a special treat. So next time you're looking for a delicious and easy dessert, give this Mint Chocolate Torte a try. You won't be disappointed!
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!
