Dessert

Luscious Layered Torte

Name: Luscious Layered Torte
Prep time: 40 min
Cook time: 35 min
Total time: 4 h 15 min
Yield: 12 servings
Cuisine: american
Ingredients: 2 cup all-purpose flour; 1.5 cup granulated sugar; 0.75 cup unsweetened cocoa powder; 2 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 2 pcs large egg; 1 cup buttermilk; 0.5 cup vegetable oil; 2 tsp vanilla extract; 1 cup hot coffee brewed; 225 g bittersweet chocolate finely chopped; 1 cup heavy cream; 2 cup heavy cream chilled; 0.5 cup powdered sugar; 1 tsp vanilla extract; 0.5 cup almond chopped and toasted

A decadent chocolate torte featuring four tender cake layers separated by a rich, fluffy chocolate whipped cream. Toasted almonds add a delightful crunch to this impressive dessert, perfect for special occasions.

An original recipe by Forkin

Total time: 4 hr 15 min
Serves: 12
Difficulty: Medium
Per serving: 693 kcal

Vegetarian

Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

Cake

2 cupall-purpose flour
1.5 cupgranulated sugar
0.75 cupunsweetened cocoa powder
2 tspbaking soda
1 tspbaking powder
1 tspsalt
2 pcslarge egg
1 cupbuttermilk
0.5 cupvegetable oil
2 tspvanilla extract
1 cuphot coffee, brewed

Chocolate Frosting

225 gbittersweet chocolate, finely chopped
2 cupheavy cream, chilled
0.5 cuppowdered sugar
1 tspvanilla extract

Ganache Base

1 cupheavy cream

Garnish

0.5 cupalmond, chopped and toasted

Equipment

saucepan · 9-inch round cake pans · large bowl · spatula · wire rack · electric mixer · medium bowl · whisk · oven · serrated knife

The method

Step by step

1
Start the ganache base. Place the chopped bittersweet chocolate in a medium heatproof bowl.
About 2 min
2
In a small saucepan, heat the heavy cream for the ganache base over medium heat until it just begins to simmer around the edges.
About 3 min
Cook’s note: Do not let it come to a rolling boil.
3
Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes to melt.
About 5 min
4
Whisk the mixture gently until it is completely smooth and glossy. Cover and refrigerate until thoroughly chilled, for at least 2 hours.
About 2 min
Cook’s note: Chilling is essential for the frosting to whip up properly later.
5
Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
About 5 min
6
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
About 3 min
Cook’s note: Whisking dry ingredients ensures the leaveners are evenly distributed.
7
In a separate bowl, whisk together the large eggs, buttermilk, vegetable oil, and the vanilla extract for the cake.
About 2 min
8
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
About 2 min
9
Carefully stir in the hot coffee until the batter is smooth. The batter will be thin.
About 1 min
Cook’s note: The hot coffee blooms the cocoa powder, deepening the chocolate flavor.
10
Divide the batter evenly between the two prepared pans.
About 2 min
11
Bake for 30-35 minutes, until a wooden skewer inserted into the center comes out with a few moist crumbs attached.
About 35 min
12
Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
About 10 min
Cook’s note: Cakes must be completely cool before splitting and frosting.
13
Once cool, use a long serrated knife to carefully slice each cake in half horizontally to create four thin layers.
About 5 min
Cook’s note: You can use toothpicks inserted around the cake's middle as a guide for an even cut.
14
To make the frosting, place the chilled ganache base into a large, cold mixing bowl.
About 1 min
15
Add the chilled heavy cream for the frosting, powdered sugar, and the frosting's vanilla extract to the bowl.
About 1 min
16
Beat with an electric mixer, starting on low and increasing to high speed, until the frosting is light, fluffy, and holds stiff peaks.
About 4 min
Cook’s note: Be careful not to overbeat, or the cream can turn grainy.
17
To assemble, place one cake layer on a serving plate. Spread a layer of the chocolate frosting on top and sprinkle with some toasted almonds.
About 3 min
18
Repeat the layering process with the next two cake layers, frosting, and almonds.
About 5 min
19
Place the final cake layer on top. Use the remaining frosting to cover the top and sides of the torte.
About 5 min
Cook’s note: A thin 'crumb coat' first, followed by a short chill, can help achieve a cleaner final frosting layer.
20
Garnish with the remaining toasted almonds. Chill the assembled torte for at least 1 hour before slicing to allow it to set.
About 1 min

Per serving

Nutrition

36%Score

Calories: 693kcal
Protein: 9g
Carbs: 74.2g
Fat: 42g
Fibre: 5.7g
Sugar: 42.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store covered in the refrigerator.