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Black-and-White Chocolate Torte

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  • Prep 45 min
  • Total 2 hr 45 min
  • Servings 12
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Layers of chocolate and a fluffy whipped topping give this cake an irresistible and elegant look.
By Betty Crocker Kitchens
Updated Feb 22, 2017
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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
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
  • 2
    In 2-quart saucepan, cook unsweetened chocolate, butter and hot water over medium heat, stirring occasionally, until melted and smooth. Remove from heat; cool 5 minutes. In large bowl, mix flour, brown sugar, baking soda and salt. Add melted chocolate mixture, beating just until blended. Add eggs, one at a time, beating until blended. Beat in sour cream and vanilla. Pour batter into pans.
  • 3
    Bake 30 to 32 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • 4
    Meanwhile, in 1-quart saucepan, mix granulated sugar, liqueur and 1 tablespoon water. Heat to boiling, stirring occasionally, until sugar is dissolved; remove from heat. Cool completely.
  • 5
    In medium microwavable bowl, microwave 1/2 cup of the whipping cream and the white chocolate uncovered on High 45 to 60 seconds or until mixture can be stirred smooth with whisk. Cover surface directly with plastic wrap; refrigerate 30 minutes or until cooled but not firm.
  • 6
    Cut each cake layer horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Brush about 2 tablespoons coffee mixture over cut side of each layer; let stand 1 minute.
  • 7
    In large bowl, beat white chocolate mixture and remaining 3 cups whipping cream with electric mixer on medium-high speed until soft peaks form. Place 1 cake layer, cut side up, on serving plate; spread with 1 cup whipped cream mixture to within 1/4 inch of edge. Top with another layer, cut side down; spread with 1 cup whipped cream mixture. Repeat with remaining layers. Frost side and top of cake with remaining whipped cream mixture. Store loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    It is important that the white chocolate mixture be completely cooled before it’s beaten with the whipped cream. If the frosting is too loose, refrigerate 1 hour or until firm.

Nutrition

789 Calories, 50g Total Fat, 8g Protein, 80g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
789
Total Fat
50g
0%
Saturated Fat
31g
0%
Sodium
403mg
0%
Total Carbohydrate
80g
0%
Dietary Fiber
2g
0%
Protein
8g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 4 1/2 Other Carbohydrate; 9 1/2 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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