Creme De Cocoa Torte

READY IN: 1hr 30mins




  • 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!