WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Chocolate-Walnut Torte

Layer upon layer of rich dark cocoa cake filled with light and fluffy whipped cream, this chocolate-walnut torte is a chocolate lover's dream!

Save and Share

false

( 15 Ratings)

15 Ratings

5 Stars 60%

4 Stars 33%

3 Stars

2 Stars

1 Stars

Member Reviews ( 3 )

53855c11-4703-444c-9ef0-2ab35035035c

Prep Time 60 min
Total Time 5 hr 20 min
Servings 16

Ingredients

Topping

1 1/2: cups chopped walnuts

1 1/2: cups crushed vanilla wafer cookies (38 cookies)

1: cup packed brown sugar

1: cup butter or margarine, melted

Cake

2 1/4: cups Gold Medal® all-purpose flour

1 2/3: cups granulated sugar

2/3: cup unsweetened baking cocoa

1 1/4: teaspoons baking soda

1: teaspoon salt

1/4: teaspoon baking powder

3/4: cup shortening

1 1/4: cups water

1: teaspoon vanilla

2: eggs

Filling

1 1/2: cups whipping cream

3: tablespoons granulated sugar

1: teaspoon vanilla

Chocolate Leaves, if desired

5: to 6 fresh nonpoisonous (unsprayed) leaves (such as lemon, grape or rose leaves) or pliable plastic leaves

1/4: cup semisweet chocolate chips or 1 oz semisweet baking chocolate

1/2: teaspoon shortening

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Heat over to 350°F. Place cooking parchment paper or waxed paper in bottoms of two 9-inch round cake pans. In medium bowl, mix walnuts, crushed cookies, brown sugar and butter until crumbly. Spread about 3/4 cup mixture in each pan; reserve remaining mixture.
2 In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour about 1 1/4 cups batter over topping in each pan; refrigerate remaining batter.
3 Bake about 20 minutes or until tops spring back when touched lightly. Immediately remove from pans to cooling rack; peel off paper. Repeat with remaining topping mixture and batter. Cool completely.
4 In chilled large bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until stiff. Place 1 cake layer, walnut side up, on serving plate; spread with about 3/4 cup of the filling. Repeat with remaining layers and filling.
5 Or place whipped cream for top layer in decorating bag fitted with star tip number 6. Pipe rosettes in center of cake; garnish with chocolate leaves. To make chocolate leaves, wash and dry leaves. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Using small brush, brush chocolate about 1/8 inch thick over backs of leaves. Refrigerate at least 1 hour until firm. Peel off leaves, handling as little as possible. Cover and refrigerate torte about 4 hours or until chilled. Store in refrigerator.

EXPERT TIPS

Expert Tips

Don't have a green thumb for making chocolate leaves? Cruise the cake aisle of your grocery store for chocolate cake decorations and select a topping that suits your occasion.

Simplify this recipe by substituting Betty Crocker® SuperMoist® devil's food or chocolate fudge cake mix for the cake in the recipe.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 610
Calories from Fat: 350 ),

% Daily Value

Total Fat: 39 g; 39 %
(Saturated Fat 11 g, 11 % ),
Cholesterol: 50 mg; 50 %;
Sodium: 440 mg; 440 %;
Total Carbohydrate: 62 g; 62 %
(Dietary Fiber 3 g 3 % ),
Protein: 6 g; 6 %

% Daily Value*:

Vitamin A: 16%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 12%;

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 3 Reviews View All

Posted 9/9/2012 5:50:23 AM REPORT ABUSE angela20 said:

Rating:

is there any substitute for the wafer?

This reply was: Helpful Inspiring

Posted 9/28/2011 9:23:43 AM REPORT ABUSE MissyinNJ said:

Rating:

I make this cake all the time. It is incredible. I substitute macadamia nuts and a cake mix. When people bite into this, their jaw drops at how delicious it is. Seriously. I am asked for the recipe every time. Absolutely incredibly delicious. Only keeps for a day and a half, though, because the streusel layer loses its crunch.

This reply was: Helpful Inspiring

Posted 11/3/2010 10:02:02 PM REPORT ABUSE PNCantrell said:

Rating:

I made this for Christmas last year. Everyone is still talking about it. This is the best chocolate dessert I have ever made. I did use 2 shortcuts. I used a Betty Crocker chocolate cake mix, and I used the vanilla flavored whipped topping. I probably saved about 2 hours. I plan to make this again.

This reply was: Helpful Inspiring