Chocolate Mint Layered Torte

Name: Chocolate Mint Layered Torte
Prep time: 1 h 30 min
Total time: 3 h 20 min
Yield: 16 servings
Ingredients: Cake; 2 cups all-purpose flour; 1 1/2 cups sugar; 1 cup water; 1/2 cup unsweetened cocoa; 1/2 cup Land O Lakes® Butter softened; 3 large Land O Lakes® Eggs; 1 1/4 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon vanilla; Filling; 2 cups Land O Lakes® Heavy Whipping Cream; 1 1/2 teaspoons mint flavoring; 2 tablespoons sugar; Glaze; 2 tablespoons Land O Lakes® Butter; 1/2 cup semi-sweet chocolate chips; 2 tablespoons light corn syrup; 1/4 teaspoon mint flavoring; Mint leaves, if desired

This elegant four-layer torte can be easily made ahead when entertaining.

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1 hr 30 min

Prep Time

03 hrs 20 min

Total Time

servings

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Ingredients

Cake

2 cups all-purpose flour

1 ¹/₂ cups sugar

1 cup water

¹/₂ cup unsweetened cocoa

¹/₂ cup Land O Lakes® Butter, softened

3 large Land O Lakes® Eggs

1 ¹/₄ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon vanilla

Filling

2 cups Land O Lakes® Heavy Whipping Cream

1 ¹/₂ teaspoons mint flavoring

2 tablespoons sugar

Glaze

2 tablespoons Land O Lakes® Butter

¹/₂ cup semi-sweet chocolate chips

2 tablespoons light corn syrup

¹/₄ teaspoon mint flavoring

Mint leaves, if desired

How to make

STEP 1

Heat oven to 350°F. Grease 2 (9-inch) round cake pans. Line each pan with 9-inch round piece waxed paper; grease waxed paper. Set aside.
STEP 2

Combine all cake ingredients in bowl. Beat at medium speed, scraping bowl often, until smooth.
STEP 3

Pour batter evenly into prepared pans. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Remove waxed paper. Cool completely.
STEP 4

Combine whipping cream and 1 1/2 teaspoons mint flavoring in bowl. Beat at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding 2 tablespoons sugar, until stiff peaks form. Reserve 1/2 cup filling for garnish; refrigerate.
STEP 5

Cut each cake layer horizontally in half using serrated knife. Place 1 split cake layer onto serving plate; spread with 1/3 filling. Repeat with remaining cake layers and filling, ending with cake layer. Refrigerate torte at least 1 hour.
STEP 6

Melt 2 tablespoons butter in 1-quart saucepan; stir in chocolate chips and corn syrup. Cook over low heat, stirring constantly, 2-3 minutes or until chocolate chips are melted. Remove from heat; stir in 1/4 teaspoon mint extract. Spread glaze over top of torte, allowing glaze to drizzle down sides. Garnish with reserved 1/2 cup filling and mint leaves, if desired. Refrigerate until serving time.

Tip #1

Variation: Chocolate Mocha Torte: Omit 1 1/2 teaspoons mint flavoring in filling and 1/4 teaspoon mint flavoring in glaze. Add 3 tablespoons coffee-flavored liqueur to filling and 1 teaspoon coffee-flavored liqueur to glaze.

480 Calories

29 Fat (g)

150 Cholesterol (mg)

290 Sodium (mg)

52 Carbohydrates (g)

0 Dietary Fiber

6 Protein (g)

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