Saturday, June 25, 2011

Crunch 'N' Cream Chocolate Torte

The HubLub's favorite cake I make is the Crunch 'N' Cream Chocolate Torte, and I get rave reviews every time I make it for a group.  In fact I just took it to a dinner party a few weekends ago and was asked for the recipe.

It looks sinfully rich, but actually it's very light because the frosting is just whipped cream (I'm talking perception here, I have no idea what the calorie count is).  It's a great dessert to share after a heavy meal.  Best of all it uses a cake mix, so it's pretty easy to pull together.  This recipe originally comes from one of the Duncan Hines recipe books about all the different things you can make with a cake mix (thank you to Mother-in-Law Lub for the gift!) and I've adapted it here.  While you might be tempted to use any brand cake mix, I personally have not come across a better cake mix than Duncan Hines Moist Deluxe line - you won't be disappointed.

Crunch 'N' Cream Chocolate Torte

1 package Duncan Hines Moist Deluxe Devil's Food cake mix
4 Skor or Heath bars, crushed
Chocolate Whipped Cream Filling (recipe follows)

Cut two circles of parchment paper to fit the bottom of two 9 inch round cake pans.  Grease or spray pan, lay parchment on bottom, sprinkle a bit of cake mix (instead of flour - to avoid that white look) to coat the sides of the cake pan.  Prepare and bake cake according to package directions to make two 9 inch round cake layers.  Cool in pans on wire rack for 10 minutes, then remove layers and cool completely.  Cut any humps on the top to create a level surface.  Cut each layer horizontally in half to make 4 layers.

Prepare Chocolate Whipped Cream Filling.  Fold in 3/4 of crushed candy bars.

Place a small dollop of frosting on the center of your serving plate to help anchor the cake to the plate.  Place 1 halved bottom cake layer (right side up) on a serving plate.  Spread with 1/4 - 1/2 inch filling.  Repeat layering with remaining cake layers and filling (top cake layer right side up, top cake layer upside down, bottom cake layer upside down).  Spread remaining frosting around outside.  (Don't worry if you run out of frosting for the outside edges after you frost the top - the original recipe doesn't call for frosting the edges to show off all those layers you worked so hard for :)  Sprinkle remaining crushed chocolate bars on top. Chill until serving.

Serves 12 (cut cake in quarters, than each quarter in 3 pieces)

Chocolate Whipped Cream Filling

2 cups heavy whipping cream
1/2 cup granulated sugar
1/3 cup cocoa, sifted (measure first, sift after)

In a small mixer bowl, combine cream, sugar, and cocoa.  Chill 15 minutes.  Beat mixture to stiff peaks.  Fold in crushed chocolate bars.

Please let me know if you try this recipe, or have any questions about it, by posting below.

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