Make this Valentine's Day the most delicious one yet!

Creme de Cacao Torte

Things You'll Need
  • 2/3 cup butter or margarine, softened
  • 1-2/3 cups sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup HERSHEY'S Cocoa
  • 1-1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1-1/3 cups milk
  • 2 tablespoons creme de cacao (chocolate-flavored liqueur) (optional)
  • CREME DE CACAO FILLING (recipe follows)
  • CHOCOLATE GANACHE GLAZE (recipe follows)
How to Make
  • 1

    1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

  • 2

    2. Beat butter, sugar, eggs and vanilla in large bowl until blended. Stir together flour, cocoa, baking soda and baking powder; add to butter mixture alternately with milk, blending just until combined. Pour batter into prepared pans.

  • 3

    3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Sprinkle each layer with 1 tablespoon creme de cacao, if desired; cool completely.

  • 4

    4. Meanwhile, prepare CREME DE CACAO FILLING. Split each cake layer horizontally into 2 layers. Place one layer on serving plate; spread with one-third of FILLING. Repeat layering with remaining cake and FILLING, ending with cake layer. Cover tightly; refrigerate at least 8 hours.

  • 5

    5. Prepare CHOCOLATE GANACHE GLAZE; spoon on top of chilled cake, allowing glaze to drizzle down side of cake. Refrigerate. 10 to 12 servings.

  • 6

    CREME DE CACAO FILLING: Beat 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons creme de cacao (optional) and 1 tablespoon HERSHEY'S Cocoa in small bowl until stiff. Cover; refrigerate. About 2 cups.

  • 7

    CHOCOLATE GANACHE GLAZE 1 HERSHEY'S SPECIAL DARK Chocolate Bar (6.8 oz.), broken into pieces 1/4 cup whipping cream 1 tablespoon butter 1-1/2 teaspoons creme de cacao (chocolate-flavored liqueur) or water

  • 8

    Combine chocolate bar pieces, whipping cream and butter in medium saucepan; cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Stir in creme de cacao. Cool to lukewarm (glaze will be slightly thickened). About 1 cup.

Creme de Cacao Torte

Creme de Cacao Torte

Overall Rating (3 ratings)
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Please note that all reviews become the property of THE HERSHEY COMPANY and are subject to approval for inclusion on the website.

  1. Review 9/13/2012 1:54:59 PM by :
    I enjoyed the added taste of the creme de cacoa in this recipe. It really made a big impact in the taste. My only quarrel with the recipe is that I didn't feel I had enough of the filling between the layers. Next time, I think I'll double it.

  2. Review 12/18/2010 3:00:00 AM by goddess_17_2002:
    This cake is really good and easy to make. I added melted chocolate instead of the Creme de Cacao liqueur. And i added cream cheese to the icing! It was awesome!

  3. Review 9/15/2008 11:49:34 PM by svinla:
    This is a delicious, moist and rich cake. You can't stop at one slice!

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