Trisha Yearwood's Chocolate Torte
User Reviews
4.8
Trisha Yearwood's Chocolate Torte
Description
The cake batter includes butter, sugar, eggs, vanilla, milk, and self-rising flour, producing a tender crumb that serves as the base for this layered dessert. The glaze combines butter, unsweetened chocolate, and evaporated milk with coffee and vanilla to amplify the chocolate flavor and create a silky coating. Cooking the glaze until thickened ensures it sets properly on the cake layers. Multiple thin cake layers assembled with glaze create a moist, rich torte presentation.
This torte suits special occasions where a multi-layered chocolate dessert is desired. It can be sliced finely thanks to the sturdy yet tender crumb and glossy finish. Serving slightly chilled allows the glaze to hold its shape.
Ingredients
For the chocolate glaze
- 1 1/2 ticks (6 oz) butter
- 5 ounces unsweetened chocolate
- 4 1/2 cups granulated sugar
- 2 1/4 cups evaporated milk
- 2 teaspoons vanilla extract
- 1 tablespoon instant coffee preferably French roast
For the cake
- 2 ticks (8 oz) butter at room temperature, plus more for the pans
- 2 1/2 cups granulated sugar
- 6 large egg at room temperature
- 1 teaspoon vanilla extract
- 2 cups plus 1 tablespoon milk
- 4 cups self-rising flour plus more for the pans
Instructions
Make the glaze
- [Editor's Note: Be sure to make the glaze before you bake the cakes.] In a large saucepan over medium-low heat, melt the butter. Add the chocolate and stir until melted.
- Add the sugar and stir until it dissolves. Then stir in the evaporated milk, vanilla, and the instant coffee, increase the heat to medium-high, and bring it to a boil.
- Continue cooking, stirring constantly, until the mixture thickens to a glaze, about 20 minutes.
- Remove the glaze from the heat.
Make the cake
- Preheat the oven to 350°F (176°C). Butter and flour at least four 9-inch cake pans.
- In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the butter and sugar until smooth. Add the eggs, 1 at a time, beating just until blended after each addition.
- In a small bowl, mix the vanilla with the milk. Add the flour to the egg mixture alternately with the milk mixture, beginning and ending with the flour.
- Pour a very thin layer of batter—about 7 tablespoons—into each pan, shaking the pans to distribute the batter to the edges. Bake the layers for 11 to 13 minutes.
- While the first cake layers bake, return the glaze to low heat as the glaze must be warm to spread on the cake layers.
- When the cake layers are done, immediately remove the layers from the pans and, working one at a time, place the layers on a cake stand and immediately slather with some of the warm glaze.
- Bake all of the remaining batter in this manner and continue to stack and glaze in this fashion. You should be able to get 12 layers from this recipe. Reserve the last of the glaze to dribble over the top of the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 816 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 816kcal | 41% |
| Carbohydrates | 126g | 42% |
| Protein | 12g | 24% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 90mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 99g | 198% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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