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!

  • 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
  • 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

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.

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.