Creme de Cacao Torte

Creme de Cacao Torte

  • PRINT

SKILL LEVEL : expertPREP TIME : 35  Minutes

Ingredients

  Amount Per Serving % DV *
Calories510
Calories from Fat250
Total Fat28 g43% DV
Saturated Fat14 g70% DV
Trans Fat1 g
Cholesterol120 mg40% DV
Sodium280 mg12% DV
Total Carbohydrates60 g20% DV
Dietary Fiber3.0 g12% DV
Sugars37 g
Protein7 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron20% DV
  Amount Per Serving % DV *
Calories510
Calories from Fat250
Total Fat28 g43% DV
Saturated Fat14 g70% DV
Trans Fat1 g
Cholesterol120 mg40% DV
Sodium280 mg12% DV
Total Carbohydrates60 g20% DV
Dietary Fiber3.0 g12% DV
Sugars37 g
Protein7 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron20% DV
  • 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)

Directions

  • 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  • 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. 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. 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. Prepare CHOCOLATE GANACHE GLAZE; spoon on top of chilled cake, allowing glaze to drizzle down side of cake. Refrigerate. 12 servings.
  • 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.
  • 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
  • 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.
Ingredients sitting on a table

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