Chocolate and Caramel Torte
Details
- Timing
- Timing
- Total:
- Bake:
- 24 Min.
- Prep:
- 31 Min.
- Skill Level:
- Intermediate
- Yields:
- 1 torte
A decadent chocolate torte with a rich chocolate caramel mousse drizzled with more chocolate caramel — where's the fork, please? Our Chocolate Caramel Torte Cake recipe is one eye-catching centerpiece of sweetness. With this mouthwatering beauty on the table, your guests will be counting down the moments till dessert time!
Need more caramel and chocolate recipes in your life? You might enjoy our KISSES Caramel Cheesecake, another divine dessert like our Chocolate Caramel Torte Cake recipe.
Ingredients & Directions
- Prep Time
- 31 minutes
- Bake Time
- 24 minutes
- Cool Time
- 1 hour 30 minutes
- Chill Time
- 6 hours 30 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1/2 cup
-
1/2 cupbutter or margarine (1 stick)
-
1/2 cupshortening
-
1 cupwater
-
1 3/4 cupsall-purpose flour
-
2 cupssugar
-
1 tspbaking soda
-
1/2 cupbuttermilk or sour milk*
-
2eggs
-
1 tspvanilla extract
-
Chocolate Caramel Mousse
-
1/4 cupsugar
-
1 tspunflavored gelatin
-
1/2 cupmilk
-
2 tspsvanilla extract
-
1 cupcold heavy whipping cream (1/2 pt)
READY TO MAKE THIS?
Step-By-Step Directions
Equipment Needed
Refrigerator
Oven
9-Inch Round Pans
Saucepan
Stovetop
Microwave
Microwave-Safe Bowl
Wire Rack
1
Prepare Chocolate Caramel Mousse. Cover; chill 6 to 8 hours or overnight.
2
Heat oven to 350°F. Line two 9-inch round baking pans with wax paper; grease and flour wax paper.
3
Combine cocoa, butter, shortening and water in saucepan; bring to boil over medium heat, stirring often. Remove from heat. Combine flour, sugar and baking soda in large bowl. Stir in cocoa mixture until blended. Beat in buttermilk, eggs and vanilla until blended. Pour into pans.
Tip
For sour milk: Use 1-1/2 teaspoons white vinegar plus milk to equal 1/2 cup.
4
Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
5
Gently stir Chocolate Caramel Mousse until of spreading consistency. Spread half of mousse between cake layers; spread remaining mousse on top of cake. Refrigerate 30 minutes. Drizzle with Chocolate Caramel Drizzle. Cover; refrigerate until ready to serve. Garnish top of cake with additional candies, if desired. Refrigerate leftover cake.
Chocolate Caramel Mousse:
1. Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil.
2. Remove from heat. Immediately add candies; stir until melted. Stir in vanilla; cool to room temperature.
Chocolate Caramel Drizzle: Place 30 unwrapped HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel and 2 teaspoons water in small microwave-safe bowl. Microwave at medium (50%) 15 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until candies are melted and mixture is smooth when stirred.
-
Nutrition FactsServings Per Container 12 servingsServing size 1 slice (142g)Amount per servingCalories520% Daily Value*Total Fat 30g 38%Saturated Fat 16g 80%Trans Fat 0.5gCholesterol 85mg 28%Sodium 240mg 10%Total Carbohydrates 60g 22%Dietary Fiber 0g 0%Total Sugars 44gIncludes 39g Added Sugar 78%Protein 7gVitamin D 1 6%Calcium 97mg 8%Iron 2mg 10%Potassium 166mg 4%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
