Triple Chocolate Torte Recipe
Triple Chocolate Torte is a delicious baked dessert recipe that is simply easy-to-prepare. Once you have this recipe, I am sure you will always crave for it.
Ingredients
1 (19-oz.) pkg. devil's food cake mix
2 eggs
1 1/3 cups water
1/2 cup softened butter or margarine
1/2 cup heavy cream
1 (8-oz.) pkg. semi-sweet chocolate squares
6-8 cups sifted confectioners sugar (1 1/2 lbs.)
Directions
Grease and flour 2 (9-inch) layer cake pans.
Prepare 1 (19-oz.) pkg. devil's food cake mix according to label directions, using 2 eggs and 1 1/3 cups water.
Divide batter evenly between cake pans and bake 35 to 40 minutes at 350°, or until cake springs back when lightly touched with fingers.
Cool 5 minutes in pans then remove from pans and cool completely on wire racks.
In top of double boiler, over hot (not boiling) water, prepare frosting by beating together 1/2 cup each softened butter or margarine and heavy cream.
Add all squares from 1 (8-oz.) pkg. semi-sweet chocolate.
Allow chocolate to melt and beat in 6-8 cups sifted confectioners sugar.
Cool only slightly.
Set 1 cake layer on serving plate.
Top with 3/4 cup frosting.
Set second cake layer over first.
Frost top and sides with remaining frosting.
Let frosting cool completely before decorating.
To decorate, let additional squares semi-sweet chocolate soften at room temperature.
Using a vegetable peeler, pare thin strips from chocolate to make curls.
Cover top and sides of cake with chocolate curls and dust lightly with a little additional confectioners sugar.
Prepare 1 (19-oz.) pkg. devil's food cake mix according to label directions, using 2 eggs and 1 1/3 cups water.
Divide batter evenly between cake pans and bake 35 to 40 minutes at 350°, or until cake springs back when lightly touched with fingers.
Cool 5 minutes in pans then remove from pans and cool completely on wire racks.
In top of double boiler, over hot (not boiling) water, prepare frosting by beating together 1/2 cup each softened butter or margarine and heavy cream.
Add all squares from 1 (8-oz.) pkg. semi-sweet chocolate.
Allow chocolate to melt and beat in 6-8 cups sifted confectioners sugar.
Cool only slightly.
Set 1 cake layer on serving plate.
Top with 3/4 cup frosting.
Set second cake layer over first.
Frost top and sides with remaining frosting.
Let frosting cool completely before decorating.
To decorate, let additional squares semi-sweet chocolate soften at room temperature.
Using a vegetable peeler, pare thin strips from chocolate to make curls.
Cover top and sides of cake with chocolate curls and dust lightly with a little additional confectioners sugar.
