Chocolate Mint Layered Torte

Cooking Recipes Catalogue

Four layers of chocolate mint cake are filled with refreshing mint flavored whipped cream and coated with a semisweet chocolate glaze.

INGREDIENTS (for 1 servings):


  • Heat oven to 350 degrees F. Grease 2 (9-inch) round cake pans. Line each pan with 9-inch round piece of waxed paper; grease waxed paper. Set aside.
  • Combine all cake ingredients in large bowl. Beat at medium speed, scraping bowl often, until smooth.
  • Pour batter evenly into prepared pans. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Remove waxed paper. Cool completely.
  • Combine chilled whipping cream and 1 1/2 teaspoons mint extract in small bowl. Beat at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding 2 tablespoons sugar, until stiff peaks form. Reserve 1/2 cup filling for garnish; refrigerate.
  • Cut each cake layer horizontally in half using serrated knife. To assemble torte, place one split cake layer on serving plate; spread with 1/3 filling. Repeat with remaining cake layers and filling, ending with cake layer. Refrigerate torte at least 1 hour.
  • Melt 2 tablespoons butter in 1-quart saucepan; stir in chocolate chips and corn syrup. Cook over low heat, stirring constantly, until chocolate chips are melted (2 to 3 minutes). Remove from heat; stir in 1/4 teaspoon mint extract. Spread glaze over top of torte, allowing glaze to drip down sides. Garnish with reserved 1/2 cup filling and mint leaves, if desired. Refrigerate until serving time.

  • * Substitute LAND O LAKES® Soft Baking Butter with Canola oil right from the refrigerator.