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Home > Recipes > Creme de Cacao Torte

Creme de Cacao Torte Recipe

Creme de Cacao Torte
  • Expert

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Prep Time:
35 Minutes
Skill Level:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 500 -
Calories from Fat 0 -
Total Fat 27g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.


  • 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)


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. 10 to 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.


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


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.

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  • 4 stars


    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.

  • 5 stars


    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!

  • 4 stars


    This is a delicious, moist and rich cake. You can't stop at one slice!

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