Chocolate Mint Layered Torte

Name: Chocolate Mint Layered Torte
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoon baking soda; 118 milliliters LAND O LAKES® Butter, softened; 2 Tbsps light corn syrup; 3 eggs; 473 milliliters all-purpose flour; 1 pint chilled LAND O LAKES® Gourmet Heavy Whipping Cream; 0 teaspoons mint extract; 118 milliliters real semisweet chocolate chips; 2 Tbsps sugar; 118 milliliters unsweetened cocoa; 1 teaspoon vanilla; 237 milliliters water

Chocolate Mint Layered Torte might be just the dessert you are searching for. This recipe serves 8. One serving contains 550 calories, 8g of protein, and 40g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of sugar, mint extract, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 3 hours and 30 minutes.

Instructions

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.

Equipment you will use

Oven

Frying Pan

Combine all cake ingredients in large bowl. Beat at medium speed, scraping bowl often, until smooth.

Equipment you will use

Bowl

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.

Equipment you will use

Toothpicks

Oven

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.

Ingredients you will need

Whipping Cream

Peppermint Extract

Sugar

Equipment you will use

Bowl

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.

Ingredients you will need

Spread

Equipment you will use

Serrated Knife

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).

Ingredients you will need

Chocolate Chips