Decadent Chocolate Torte

Prep Time:40 Mins | Total Time:5 Hrs 40 Mins | Makes:16 servings
  

  

An eye-catching, four-layer cake features toffee, white chocolate, cream cheese and rich glaze.


Cake
6 eggs
1 box Betty Crocker* SuperMoist* Devil's Food Cake Mix
1/2 cup (125 mL) water
1/4 cup (50 mL) vegetable oil
2 tbsp (30 mL) icing sugar
Filling
3/4 cup plus 2 tablespoons (175 mL plus 25 mL) whipping cream, divided
4 oz (125 g) (1/2 cup/125 mL) cream cheese softened
3 tbsp (45 mL) icing sugar
3/4 cup (175 mL) white vanilla baking chips
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
Glaze
1/2 cup (125 mL) butter, softened (do not use margarine)
3 oz (3 squares) unsweetened baking chocolate, melted
1 1/4 cups (300 mL) icing sugar


  • Heat oven to 375ºF (350ºF for dark or nonstick pans). Line bottoms only of two 13x9-inch pans with foil, parchment or waxed paper.
  • In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon coloured. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Place half the batter (about 2 1/2 cups) in each pan. Spread batter slightly higher in corners than at the centre.
  • Bake 13 to 17 minutes or until cake springs back when lightly touched in centre. Run knife around edges of pans to loosen cakes if necessary. Turn each cake upside down onto clean kitchen towel each sprinkled with 1 tablespoon icing sugar; carefully remove foil. Cool completely, about 45 minutes.
  • In medium bowl, beat 3/4 cup of the whipping cream on high speed until stiff peaks form; set aside. In another medium bowl, beat cream cheese and 3 tablespoons icing sugar on medium speed until smooth; set aside.
  • In medium bowl, beat 3/4 cup of the whipping cream on high speed until stiff peaks form; set aside. In another medium bowl, beat cream cheese and 3 tablespoons powdered sugar on medium speed until smooth; set aside.
  • Trim edges of cakes to make even. Cut each cake in half lengthwise. If necessary, trim top of layers to make flat surface. Place 1 cake piece on serving platter; spread with one-third of the filling (about 3/4 cup). Repeat layers twice. Top with remaining cake piece. Gently press in sides to straighten; if necessary, trim sides until even. Cover; refrigerate 30 minutes.
  • In medium microwavable bowl, beat butter on medium speed until smooth. On low speed, beat in remaining glaze ingredients until well blended. Reserve 3/4 cup of the glaze for garnish; cover and let stand at room temperature about 30 minutes or until thick enough to pipe. Meanwhile, microwave remaining glaze on High about 10 seconds or until slightly warm and spreading consistency. Spread over top of torte, letting some drip down sides. Refrigerate torte about 30 minutes or until glaze is set.
  • Spoon reserved 3/4 cup glaze into decorating bag fitted with small star tip. Pipe decorative border around top edges of torte. Refrigerate at least 2 hours. (Torte can be made 2 days ahead; wrap sides tightly with plastic wrap and refrigerate.) Let cake stand at room temperature 20 minutes before serving. Store covered in refrigerator.




Tip
Tip : Only have one 13x9-inch pan? Just cover and refrigerate batter in the mixing bowl while the first pan is baking. An extra minute or two for baking the second pan may be needed.


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1 Serving: Calories 460; ( Calories from Fat 250 ); Total Fat 28g ( Saturated Fat 16g , Trans Fat 1/2g ) ; Cholesterol 125mg; Sodium 360mg; Total Carbohydrate 47g ( Dietary Fiber 1g , Sugars 35g ); Protein 6g
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