Chocolate and Caramel Torte

Name: Chocolate Caramel Torte Cake Recipe | Hersheyland
Prep time: 31 min
Total time: 540 min
Yield: 1 torte
Ingredients: 1/2 cup HERSHEY'S Cocoa; 1/2 cup butter or margarine (1 stick); 1/2 cup shortening; 1 cup water; 1 3/4 cups all-purpose flour; 2 cups sugar; 1 tsp baking soda; 1/2 cup buttermilk or sour milk*; 2 eggs; 1 tsp vanilla extract; HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel (optional); 1/4 cup sugar; 1 tsp unflavored gelatin; 1/2 cup milk; 36 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel, unwrapped; 2 tsps vanilla extract; 1 cup cold heavy whipping cream (1/2 pt)

Details

Timing
Timing
Total:: 9 Hr.
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

Ingredients

1/2 cup

HERSHEY'S Cocoa
1/2 cup

butter or margarine (1 stick)
1/2 cup

shortening
1 cup

water
1 3/4 cups

all-purpose flour
2 cups

sugar
1 tsp

baking soda
1/2 cup

buttermilk or sour milk*
2

eggs
1 tsp

vanilla extract
HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel (optional)
Chocolate Caramel Mousse
1/4 cup

sugar
1 tsp

unflavored gelatin
1/2 cup

milk
36

HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel, unwrapped
2 tsps

vanilla extract
1 cup

cold 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

Prepare Chocolate Caramel Mousse. Cover; chill 6 to 8 hours or overnight.

Heat oven to 350°F. Line two 9-inch round baking pans with wax paper; grease and flour wax paper.

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.

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.

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.

Additional questions?

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