| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Creme de Cacao Torte

Cake:

2/3 cup butter, softened

1 2/3 cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 1/4 teaspoons baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1 1/3 cups milk
2 tablespoons creme de cacao (chocolate-flavored liqueur, optional)

 

Creme de Cacao Filling:

2 cup cold heavy cream or whipping cream

2 tablespoons creme de cacao (optional)

1 tablespoons unsweetened cocoa powder

 

Chocolate Ganache Glaze:

1 cup semisweet chocolate chips

1/4 cup heavy cream or whipping cream

1 tablespoon butter

1 1/2 teaspoons creme de cacao or water

1. Heat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
2. For Cake: In a medium bowl combine flour, cocoa, baking soda, salt and baking powder; set aside.
3. Beat butter, sugar, eggs and vanilla in a large bowl until well blended.
4. Add flour mixture to butter mixture alternately with milk, blending just until combined.
5. Pour batter into prepared pans.
6. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks.
7. Sprinkle each layer with 1 tablespoon creme de cacao; cool completely.
8. For Creme de Cacao Filling: Beat heavy cream, creme de cacao, if using, and cocoa in a small bowl until stiff. Cover; refrigerate until ready to use.
9. To Assemble Cake: 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.
10. For Chocolate Ganache Glaze: In a medium saucepan, combine chocolate chips, heavy cream and butter; 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). Spoon on top of chilled cake, allowing glaze to drizzle down side of cake. Refrigerate.

Makes 10 to 12 servings.