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Chocolate and Caramel Torte Recipe

Chocolate and Caramel Torte


  • CHOCOLATE CARAMEL MOUSSE (recipe follows)
  • 1/2 cup HERSHEY'S Cocoa
  • 1/2 cup (1 stick) butter or margarine
  • 1/2 cup shortening
  • 1 cup water
  • 1-3/4 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk or sour milk*
  • 2 eggs
  • 1 teaspoon vanilla extract
  • CHOCOLATE CARAMEL DRIZZLE (recipe follows)
  • Additional HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel (optional)


  1. Prepare CHOCOLATE CARAMEL MOUSSE. Cover; chill 6 to 8 hours or overnight.

  2. Heat oven to 350°F. Line two 9-inch round baking pans with wax paper; grease and flour wax paper.

  3. Combine cocoa, butter, shortening and water in saucepan; bring to boil over medium heat, stirring often. Remove from heat. Combine flour, sugar and baking soda in large bowl. Stir in cocoa mixture until blended. Beat in buttermilk, eggs and vanilla until blended. Pour into pans.

  4. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

  5. Gently stir CHOCOLATE CARAMEL MOUSSE until of spreading consistency. Spread half of mousse between cake layers; spread remaining mousse on top of cake. Refrigerate 30 minutes. Drizzle with CHOCOLATE CARAMEL DRIZZLE. Cover; refrigerate until ready to serve. Garnish top of cake with additional candies, if desired. Refrigerate leftover cake. 12 servings.

    *To sour milk: Use 1-1/2 teaspoons white vinegar plus milk to equal 1/2 cup.

    1/4 cup sugar
    1 teaspoon unflavored gelatin
    1/2 cup milk
    36 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel, unwrapped
    2 teaspoons vanilla extract
    1 cup (1/2 pt.) cold heavy whipping cream

  6. Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil.

  7. Remove from heat. Immediately add candies; stir until melted. Stir in vanilla; cool to room temperature.

  8. Beat whipping cream in small bowl until stiff. Gradually add caramel mixture, folding gently just until blended. Cover; refrigerate until ready to use. About 3 cups filling.

    CHOCOLATE CARAMEL DRIZZLE: Place 30 unwrapped HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel and 2 teaspoons water in small microwave-safe bowl. Microwave at MEDIUM (50%) 15 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until candies are melted and mixture is smooth when stirred.