Creme De Cocoa Torte
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- Serves:
-
16
ingredients
-
Chocolate Chip Cake
- 1 (18 1/4 ounce) box duncan hines devil's food cake mix
- 1 (4 5/8 ounce) box instant chocolate pudding mix
- 8 ounces sour cream
- 4 eggs
- 1⁄2 cup water (increase to 3/4 cups to thin batter if you want)
- 1⁄2 cup oil
- 6 ounces chocolate chips
-
Raspberry Sauce
- 2 cups fresh raspberries or 2 cups frozen raspberries, thawed
- 3⁄4 cup sifted powdered sugar
- 1⁄4 cup Grand Marnier or 1/4 cup other orange-flavored liqueur
- 1 tablespoon frozen orange juice concentrate, thawed
-
Creme de Cocoa Filling
- 1 3⁄4 cups cold heavy whipping cream
- 2 tablespoons hershey cocoa
- 3 -4 tablespoons Creme de Cacao
-
Topping
- 1 (7 ounce) Hershey special dark mildly sweet bar
- 1⁄4 cup heavy whipping cream
- 1 tablespoon butter (not margerine)
- 1⁄2 teaspoon Creme de Cacao
directions
-
Cake:
- Mix cake and pudding mixes together and sift into large bowl.
- Add sour cream, eggs, water and oil and beat on low speed until moistened, then at medium speed for 2 minutes.
- Stir in chocolate chips.
- Divide batter evenly into 2-9 inch pans.
- Bake at 325 degree oven for 33-37 minutes.
- Insert toothpick into center to check to see if done and adjust time accordingly.
- Cool completely on wire racks.
-
Raspberry Sauce:
- Place raspberries in blender and process until smooth.
- Add powdered sugar, Grand Marnier and orange juice concentrate and process until blended.
- Pour through wire mesh strainer lined with cheese cloth.
- Press with back of spoon against sides of thestrainer to squeeze out liquid.
- Discard seeds.
-
Creme de Cocoa Filling:
- Refrigerate bowl and beaters before mixing heavy cream (I usually put them in the fridge after putting the cake in the oven).
- Beat cream, cocoa and creme de cocoa on high speed until stiff peaks form (do NOT over beat).
- Keep in refrigerater until ready to assemble cake.
-
Topping:
- Place chocolate bar, whipping cream, butter and creme de cocoa in small sauce pan together and melt stilrring constantly.
- Let stand until almost at room temperature.
-
Assembling:
- Using thread, cut each cooled cake layer into half, forming 4 thin cake layers.
- Place first cake layer, cut side up, onto cake plate.
- Spread half of creme de cocoa filling onto first cake layer.
- Top with other half of cake, cut side up.
- Pour Raspberry sauce over second layer and let soak in a minute.
- Top with next cake layer, cut side down.
- Spread the rest of the creme de cocoa filling onto third layer and top with the fourth cake layer, cut side down.
- Pour room temp topping over cake and let run down sides.
- Keep refrigerated until ready to serve and if there are any leftovers.
- My friend tops with chocolate leaves but I have never tried.
- Cut into very thin slices!
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