Chocolate Mint Layered Torte Recipe
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup water
- 1/2 cup unsweetened cocoa
- 1/2 cup LAND O LAKES® Butter, softened*
- 3 eggs
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 pint chilled LAND O LAKES® Gourmet Heavy Whipping Cream
- 1 1/2 teaspoons mint extract
- 2 tablespoons sugar
- 2 tablespoons LAND O LAKES® Butter
- 1/2 cup real semisweet chocolate chips
- 2 tablespoons light corn syrup
- 1/4 teaspoon mint extract
- Mint leaves, if desired
step 1: Heat oven to 350 degrees F. Grease 2 (9-inch) round cake pans. Line each pan with 9-inch round piece of waxed paper; grease waxed paper. Set aside.
step 2: Combine all cake ingredients in large bowl. Beat at medium speed, scraping bowl often, until smooth.
step 3: Pour batter evenly into prepared pans. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Remove waxed paper. Cool completely.
step 4: Combine chilled whipping cream and 1 1/2 teaspoons mint extract in small bowl. Beat at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding 2 tablespoons sugar, until stiff peaks form. Reserve 1/2 cup filling for garnish; refrigerate.
step 5: Cut each cake layer horizontally in half using serrated knife. To assemble torte, place one split cake layer on serving plate; spread with 1/3 filling. Repeat with remaining cake layers and filling, ending with cake layer. Refrigerate torte at least 1 hour.
step 6: Melt 2 tablespoons butter in 1-quart saucepan; stir in chocolate chips and corn syrup. Cook over low heat, stirring constantly, until chocolate chips are melted (2 to 3 minutes). Remove from heat; stir in 1/4 teaspoon mint extract. Spread glaze over top of torte, allowing glaze to drip down sides. Garnish with reserved 1/2 cup filling and mint leaves, if desired. Refrigerate until serving time.