Black Velvet Chocolate Torte Recipes

BLACK VELVET CAKE

Black Velvet Cake image

Enjoy this delicious black velvet cake with whipped frosting - a tasty dessert treat.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h5m

Yield 16

Number Of Ingredients 14

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups sugar
2 tablespoons unsweetened regular or dark baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups vegetable oil
1 cup buttermilk
2 eggs
1 bottle (1 oz) black food color
1 teaspoon white vinegar
1 teaspoon vanilla
3 containers (12 oz each) cream cheese whipped ready-to-spread frosting
Black string licorice, if desired
Black jelly beans, if desired

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease 3 (8- or 9-inch) round cake pans with shortening; lightly flour.
In large bowl, mix flour, sugar, cocoa, baking soda and salt. In another large bowl, beat oil, buttermilk, eggs, food color, vinegar and vanilla with electric mixer on low speed just until blended. Gradually add flour mixture; beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
Brush off all loose crumbs from cake layers. Place 1 cake layer, rounded side down, on serving plate; spread with 1 cup frosting. Top with second cake layer, rounded side up. Spread with 1 cup frosting. Top with third cake layer. Spread very thin layer of frosting on side to seal in crumbs. Spread remaining frosting on side and top of cake. Cut licorice into pieces. Pile licorice on top of cake. Decorate bottom edge of cake with jelly beans.

Nutrition Facts : Calories 628, Carbohydrate 74 g, Fat 7, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 368 mg

BLACK FOREST CHOCOLATE TORTE

Black Forest Chocolate Torte image

If you're thinking about pulling out all the stops for a dessert that says wow, look no further. This cherry-crowned beauty-stacked layers of chocolate cake and cream filling-will have everyone talking. -Doris Grotz, York, Nebraska

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 20

Ingredients

2/3 cup butter, softened
1-3/4 cups sugar
4 large eggs, room temperature
1-1/4 cups water
4 ounces unsweetened chocolate, chopped
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
CHOCOLATE FILLING:
6 ounces German sweet chocolate, chopped
3/4 cup butter, cubed
1/2 cup sliced almonds, toasted
WHIPPED CREAM:
2 cups heavy whipping cream
1 tablespoon sugar
1-1/2 teaspoons vanilla extract
TOPPING:
1-1/2 cups sliced almonds, toasted
1 cup cherry pie filling

Steps:

Preheat oven to 350°. Line bottoms of 4 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in water just until blended. , In a microwave, melt unsweetened chocolate; stir until smooth. Stir in vanilla. In a small bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with chocolate mixture, beating after each addition. Divide batter among prepared pans., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For chocolate filling, melt chocolate in a microwave; stir until smooth. Stir in butter until blended. Stir in almonds., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form., To assemble, place 1 cake layer on a serving plate; spread with 1/3 cup chocolate filling and 1 cup whipped cream. Repeat layers twice. Top with the remaining cake and chocolate filling. , Spread remaining whipped cream over sides of cake. Press almonds onto sides. Spoon pie filling over top of cake. Refrigerate until serving.

Nutrition Facts : Calories 596 calories, Fat 41g fat (22g saturated fat), Cholesterol 124mg cholesterol, Sodium 210mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 3g fiber), Protein 8g protein.

BLACK VELVET CHOCOLATE TORTE

Black Velvet Chocolate Torte image

Deeply chocolatey and intensely rich, this Black Velvet Chocolate Torte is surprisingly easy to make, thanks to a cake mix and instant pudding.

Provided by My Food and Family

Categories Home

Time 2h55m

Yield 16 servings

Number Of Ingredients 9

Ingredients

2 oz. BAKER'S Unsweetened Chocolate, melted
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened
1 Tbsp. milk
1 pkg. (16 oz.) powdered sugar
1 oz. BAKER'S Semi-Sweet Chocolate, melted
1/4 cup chopped pecans, toasted

Steps:

Prepare cake batter and bake in 2 (9-inch) round baking pans as directed on package, adding the dry pudding mix and melted unsweetened chocolate with the water, eggs and oil. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Cut each cake horizontally into 2 layers. (You will have 4 layers.)
Beat next 3 ingredients in large bowl with mixer until blended. Gradually add sugar, beating until blended after each addition.
Stack cake layers on serving plate, spreading about 3/4 cup frosting between layers and on top of cake. Sprinkle with nuts; drizzle with melted semi-sweet chocolate. Let stand until chocolate is firm.

Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 70 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

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