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Chocolate Torte Cake with Rich Chocolate Buttercream Frosting Recipe

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4.3 from 85 reviews

  • Author: Amina
  • Total Time: 1 hour
  • Yield: 6 servings

Description

This decadent Chocolate Torte Cake features a rich, moist cake layered with creamy dark chocolate buttercream frosting. With a delicate balance of cocoa and brown sugar in the cake and a luscious, smooth chocolate buttercream, this recipe is perfect for special occasions or an indulgent dessert. Made in a sheet pan and layered for a beautiful presentation, this cake offers a delightful chocolate experience for chocolate lovers.

Ingredients

Cake

  • 1 cup all-purpose flour
  • ½ cup packed brown sugar
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup melted butter
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ⅓ cup hot tap water

Chocolate Buttercream Frosting

  • 5 ounces dark chocolate, chopped
  • ½ cup unsalted butter, room temperature
  • 3 cups powdered sugar, sifted
  • 6 tablespoons milk

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (175℃) and line a 13 x 9 x 2-inch sheet pan with parchment paper to ensure easy removal of the cake.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, packed brown sugar, unsweetened cocoa powder, baking soda, and salt until fully combined.
  3. Combine Wet Ingredients: In a separate small bowl, whisk melted butter, eggs, and vanilla extract until smooth. Pour this mixture into the bowl with the dry ingredients and stir to incorporate, scraping down the sides for thorough mixing.
  4. Add Hot Water: Pour ⅓ cup of hot tap water into the batter and whisk until smooth and combined, ensuring there are no lumps.
  5. Pour Batter and Bake: Spread the batter evenly in the prepared sheet pan to create a thin layer. Bake for 14 to 16 minutes until a toothpick inserted in the center comes out clean.
  6. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack and carefully peel off the parchment paper. Let the cake cool completely.
  7. Melt Chocolate for Frosting: Place chopped dark chocolate in a large bowl over a pan of simmering water (double boiler) and stir constantly until melted. Remove from heat and let cool for 10 minutes.
  8. Prepare Buttercream: Using an electric mixer, beat the softened unsalted butter into the melted chocolate until fluffy and well combined.
  9. Add Powdered Sugar and Milk: Gradually beat in the powdered sugar, adding one cup at a time to avoid a mess. Pour in the milk and continue beating until the frosting is smooth and fluffy. Adjust consistency by adding more milk if too thick or more powdered sugar if too thin.
  10. Layer the Cake: Cut the cooled cake into three equal layers. Place one layer on a cake plate and spread a generous amount of frosting over the top, then repeat with the second layer.
  11. Frost Top and Sides: Place the third cake layer on top and spread the remaining frosting evenly across the top and sides of the cake.
  12. Garnish: Grate some chocolate over the top of the frosted cake for an elegant finishing touch.
  13. Storage: Store any leftover cake in an airtight container at room temperature for up to three days to maintain freshness.

Notes

  • Use hot tap water to help the cocoa develop a richer flavor in the cake batter.
  • When melting chocolate, small pieces will melt more quickly and smoothly.
  • Adjust frosting consistency gradually to avoid it becoming too runny or too stiff.
  • Ensure the cake is completely cooled before frosting to prevent the buttercream from melting.
  • To keep the cake fresh longer, refrigerate leftovers and bring to room temperature before serving.
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/chocolate-torte-cake-with-rich-chocolate-buttercream-frosting-recipe/