Chocolate Torte Cake

Name: Chocolate Torte Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10-12 serving(s)
Ingredients: 2 cups granulated sugar; 1 3/4 cups all-purpose flour; 3/4 cup cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 eggs; 1 cup milk; 1/2 cup vegetable oil (or canola); 2 teaspoons vanilla extract; 1 cup boiling water; 1 1/2 cups cold whipping cream (35%); 1/2 cup icing sugar; 3/4 teaspoon vanilla extract; 1/2 teaspoon mint extract (optional); red food coloring (optional); 2 tablespoons butter (or margarine); 2 tablespoons cocoa powder; 2 tablespoons water; 1 cup icing sugar; 1/2 teaspoon vanilla extract

(2)

Recipe by Ecossaise

I found this recipe in the Hershey's Chocolate Lovers cookbook. I've had it for many years, but just tried the recipe this year and it is FANTASTIC!! Cake is very moist - perfect for guests. For the oil, I use canola and it is perfect.

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READY IN: 45mins

SERVES: 10-12

UNITS: US

INGREDIENTS

Nutrition

TORTE
2

cups granulated sugar
1 ³⁄₄

cups all-purpose flour
³⁄₄

cup cocoa powder
1 ¹⁄₂

teaspoons baking powder
1 ¹⁄₂

teaspoons baking soda
1

teaspoon salt
2

eggs
1

cup milk
¹⁄₂

cup vegetable oil (or canola)
2

teaspoons vanilla extract
1

cup boiling water
FILLING
1 ¹⁄₂

cups cold whipping cream (35%)
¹⁄₂

cup icing sugar
³⁄₄

teaspoon vanilla extract
¹⁄₂

teaspoon mint extract (optional)
red food coloring (optional)
COCOA GLAZE
2

tablespoons butter (or margarine)
2

tablespoons cocoa powder
2

tablespoons water
1

cup icing sugar
¹⁄₂

teaspoon vanilla extract

DIRECTIONS

TORTE: Preheat oven to 350°F Grease & flour three 9-inch round baking pans.
In large mixer bowl, stir together dry ingredients.
Add eggs, milk, oil and vanilla. Beat on medium speed of electric mixer for 2 minutes. Stir in boiling water - batter will be thin. Divide batter among prepared pans.
Back 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans and then remove to wire rack. COOL COMPLETELY.
Spread filling between layers reserving 1/2 cup for garnish on top. Spread cocoa glaze over top of torte. Refrigerate. Before serving, garnish with reserved filling. Keep refrigerated after serving.
FILLING: In small mixer bowl, beat whipping cream and icing sugar until stiff.
Fold in vanilla until evenly blended.
If desired, fold in mint extract and red food colouring. This makes a nice touch for the Christmas season.
COCOA GLAZE: In small saucepan over low heat, melt butter. Add cocoa and water, stirring constantly until slightly thickened.
Remove from heat. Gradually add icing sugar and vanilla, beating with wire whisk until smooth.
Note: if you only have 2 cake pans, reserve the remaining batter in the refrigerator while the first 2 layers bake.

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