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Decadent Chocolate Torte
Decadent Chocolate Torte
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Prep Time:
40 minutes
Total Time:
5 hours 40 minutes
Decadent four-layer cake with toffee, white chocolate, cream cheese, and a luscious glaze.
Ingredients:
  • 6 eggs
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 1/4 cup vegetable oil
  • 2 tablespoons powdered sugar
  • 3/4 cup plus 2 tablespoons whipping cream
  • 4 oz cream cheese, softened
  • 3 tablespoons powdered sugar
  • 3/4 cup white vanilla baking chips
  • 3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
  • 1/2 cup butter, softened (do not use margarine)
  • 3 envelopes (1 oz each) premelted unsweetened baking chocolate
Instructions:
  • Preheat oven to 375°F (350°F for dark or nonstick pans), and line only the bottoms of two 13x9-inch pans with foil or waxed paper, then spray with baking spray with flour.
  • In a large bowl, whisk eggs with an electric mixer on high speed for about 5 minutes until thick and lemon colored. Add cake mix, water, and oil; beat on low speed for 30 seconds, then increase to medium speed for 2 minutes, scraping the bowl occasionally. Divide the batter evenly between the pans. Gently spread the batter slightly higher in the corners than in the center.
  • Bake the cakes for 13 to 17 minutes until they spring back when lightly touched in the center. If needed, run a knife around the edges of the pans to loosen the cakes. Invert each cake onto a kitchen towel dusted with 1 tablespoon powdered sugar, remove the foil, and let them cool completely for about 45 minutes.
  • Whip 3/4 cup of whipping cream in a medium bowl until stiff peaks form; then, in another bowl, blend cream cheese and 3 tablespoons of powdered sugar until smooth.
  • Step: In a small microwavable bowl, microwave the baking chips and 2 tablespoons of whipping cream on High for 30 seconds. Stir, then microwave for an additional 15 to 30 seconds until chips are melted. Combine the melted chips with the cream cheese mixture. Add whipped cream and toffee candy, stirring until well blended. Cover and refrigerate for at least 1 hour.
  • Make sure cakes have even edges by trimming them. Cut each cake in half lengthwise. If needed, trim the top of the layers to create a flat surface. Begin assembling the cake by placing one piece on a serving platter and spreading one-third of the filling (approximately 3/4 cup) over it. Repeat this process two more times. Complete the cake by placing the remaining cake piece on top. Gently press the sides to make them straight, and trim if necessary to make them even. Cover the cake and refrigerate for 30 minutes before serving.
  • In a medium microwave-safe bowl, beat butter until smooth on medium speed. Then, switch to low speed and mix in the remaining glaze ingredients until well combined. Set aside 3/4 cup of the glaze for garnish. Cover and let it sit at room temperature for about 30 minutes until thick enough to pipe. Meanwhile, microwave the rest of the glaze on High for about 10 seconds, or until slightly warm and easy to spread. Spread it over the top of the torte, allowing some to drip down the sides. Chill the torte in the refrigerator for about 30 minutes until the glaze sets.
  • Transfer the 3/4 cup of reserved glaze into a decorating bag with a small star tip. Pipe a decorative border around the top edges of the torte. Chill for at least 2 hours. You can make the torte two days in advance by tightly wrapping the sides with plastic wrap and refrigerating. Let the cake sit at room temperature for 20 minutes before serving and store it covered in the refrigerator.

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