adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Black-and-White Chocolate Torte
Black-and-White Chocolate Torte
0 Likes
Prep Time:
45 minutes
Total Time:
2 hours 45 minutes
Decadent chocolate layers with light, fluffy topping for an elegant finish.
Ingredients:
  • 3 oz unsweetened baking chocolate, chopped
  • 1/2 cup butter
  • 1 cup hot water
  • 2 cups Gold Medal™ all-purpose flour
  • 2 cups packed brown sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/3 cup granulated sugar
  • 1/3 cup coffee-flavored liqueur
  • 1 tablespoon water
  • 3 1/2 cups whipping cream
  • 12 oz white chocolate baking bars or squares, chopped
Instructions:
  • Preheat oven to 350°F. Grease only the bottoms of 2 (8- or 9-inch) round cake pans with shortening and lightly flour them.
  • In a 2-quart saucepan, melt unsweetened chocolate, butter, and hot water over medium heat, stirring occasionally until smooth. Let it cool for 5 minutes. In a large bowl, combine flour, brown sugar, baking soda, and salt. Stir in the melted chocolate mixture until blended. Add eggs one at a time, mixing well after each addition. Mix in sour cream and vanilla. Pour the batter into pans.
  • Bake for 30-32 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes, then remove from pans onto cooling racks. Let it cool completely for about 1 hour.
  • In a small saucepan, combine granulated sugar, liqueur, and 1 tablespoon of water. Bring to a boil, stirring occasionally until the sugar is completely dissolved. Remove from heat and let it cool completely.
  • Microwave 1/2 cup of whipping cream with white chocolate in a medium microwavable bowl on High for 45 to 60 seconds until smooth. Cover with plastic wrap directly on the surface and refrigerate for 30 minutes until cooled but still soft.
  • Carefully slice each cake layer horizontally to create 2 thinner layers. Mark the side of the cake with toothpicks and slice using a long, thin serrated knife. Brush approximately 2 tablespoons of coffee mixture over the cut side of each layer and allow it to sit for 1 minute.
  • In a large bowl, use an electric mixer to beat the white chocolate mixture and the remaining 3 cups of whipping cream until soft peaks form. Place one cake layer, cut side up, on a serving plate. Spread 1 cup of the whipped cream mixture on the cake layer, leaving a 1/4-inch border. Place another cake layer on top, cut side down, and spread 1 cup of whipped cream mixture. Repeat with the remaining layers. Frost the sides and top of the cake with the remaining whipped cream mixture. Store the cake covered in the refrigerator.

Similar Recipes