Skip to Content
Menu

Chocolate-Walnut Torte

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Betty Crocker Kitchens
Updated Aug 14, 2006
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
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!

Chocolate-Walnut Torte

  • Prep Time 60 min
  • Total 5 hr 20 min
  • Servings 16
  • Ingredients 20
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

610 Calories
39 g Total Fat
6 g Protein
62 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
610
Calories from Fat
350
Total Fat
39 g
Saturated Fat
11 g
Cholesterol
50 mg
Sodium
440 mg
Potassium
230 mg
Total Carbohydrate
62 g
Dietary Fiber
3 g
Protein
6 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
12%
12%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Tips

© 2026 ®/TM General Mills All Rights Reserved

Reviews & Questions Section