How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Double Chocolate Mint Torte?

You need 14 ingredients. The key ingredients include: 1/2 cup cake flour, 1/3 cup unsweetened cocoa powder, 3/4 tsp baking powder, 1/4 tsp salt, and more.

Is Double Chocolate Mint Torte suitable as baking & desserts?

Yes, Double Chocolate Mint Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Double Chocolate Mint Torte?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Chocolate Mint Torte Recipe

Name: Double Chocolate Mint Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup cake flour; 1/3 cup unsweetened cocoa powder; 3/4 tsp baking powder; 1/4 tsp salt; 5 large eggs, at room temperature; 1/4 tsp cream of tartar; 3/4 cup granulated sugar, divided use; 1 tsp vanilla extract; 1 cup heavy whipping cream; 8 oz semi sweet cbocolate, chopped ( chocolate cnips can be used ); 1 1/2 tsp pure peppermint extract; 8 oz semi sweet chocolate chips; 1/4 cup shaved chocolate mint candy, I used andes mints; 1/4 cup chocolate mint sprinkles

1

MAKE WHIPPED PEPPERMINT FILLING, it needs time to chill

2

Have chocolate in a large bowl.

3

Heat cream to a simmer either on stovetop or microwave.

4

Pour hot cream over chocolate, let sit one minute than stir until smooth.

5

Cool 5 minutes then stir in peppermint extract.

6

Chill, uncovered until very cold.

7

At least 2 hours or longer

8

MAKE CAKE

9

Preheat oven to 350.

10

Spray a 15 by 10 inch jelly roll pan with non stick spray.

11

Line pan with parchment paper, spray parchment with non stick spray

12

In a bowl, whisk flour, cocoa,powder, baking powder and salt.

13

Separate egg yolks and egg whites, yolks in one large bowl whites in another large bowl.

14

Beat the whites and cream of tartar until soft peaks, slowly add 1/4 cup of the granulated sugar and beat until stiff peaks form

15

Beat egg yolks with remaining 1/2.cup sugar and vanilla until thick and light 2 to 4 minutes.

16

Fold in chocolate/ flour mixture just until combined

17

Fold 1/4 egg white mixture into yolk mixture, then fold on remaining being careful not to deflate but mixing thoroughly

18

Spread batter evenly Into prepared pan.

19

Bake 12 to 14 minutes until a toothpick comes out just clean

20

Cool 2 minutes in pan on wire rack.

21

Meanwhile dust a clean kitchen towel lightly with confectioners sugar.

22

Run a small sharp knife around all edges of cake to release and stuck pieces.

23

Invert cake onto prepared towel.

24

Carefully peel off parchment and cool completely on wire rack

25

When cake is cool.cut into 4 even slices as shown below

26

WHIP CHOCOLATE PEPPERMINT FILLING AND ASSEMBLE CAKE, beat cold chocolate peppermint cream just until light and fluffy.

27

Place one of the 4 layers of cake on serving platter and frost with 1/3 of the chocolate peppermint filling

28

Add a second layer of cake and frost with another 1/3 of the chocolate peppermint filling.

29

Add third layer of cake and frost with remaining frosting.

30

Finally add the forth top layer and make chocolate glaze for this layer

31

MAKE GLAZE

32

Melt chocolate chips in the microwave just until melted, stir until.smooth an pour over cake top.while warm.

33

Decorate while chocolate is still.warm.with the shaved mint candy and sprinkles so they will stick.

34

Refrigerate to set chocolate topping

35

Serve with whipped cream and strawberries

Double Chocolate Mint Torte

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