Chocolate Torte with Bourbon Cherry Whipped Cream
Dark chocolate and cherries make this simple layer cake sing by using prepared ingredients in a fun, new way!
Servings: 8 servings
Calories: 572kcal
Ingredients
Chocolate Torte
- 1 box Stonewall Kitchen’s Dark Chocolate Torte baking mix
- ½ cup unsalted butter
- 3 large eggs room temperature
Bourbon Cherry Whipped Cream Filling
- 2 cups heavy cream or whipping cream
- 3 ounces maraschino cherry juice such as Stonewall Kitchen Bourbon Bada Bing Cherry
- 1 cup powdered sugar
Topping
- powdered sugar for dusting
- maraschino cherries such as Stonewall Kitchen Bourbon Bada Bing Cherries, for topping
Instructions
Make Chocolate Torte
- Preheat the oven to 350°F. Butter the bottom and sides of two 6-inch round cake pans. Line the bottom of each pan with a parchment round and butter the parchment paper. Set aside.
- Pour the chocolate chips (from the baking mix) into a microwave-safe bowl and add butter.
- Heat chocolate and butter in microwave, stopping to stir every 30 seconds until chips are melted and mixture is smooth and glossy.½ cup unsalted butter
- Pour dry torte mix into the bowl of an electric mixer fitted with the paddle attachment. With mixer running on low, slowly add the melted chocolate mixture and beat until fully combined. Scrape down the sides of the bowl.
- Add eggs, one at a time, until fully incorporated.3 large eggs
- Pour equal amounts of batter into each pan, spreading top with a spatula to even out. My batter weighed 640 grams so I placed 320 grams in each pan. You can eyeball the batter instead if you don’t wish to weigh it out. Gently tap the pans on a hard surface to remove any air bubbles.
- Bake for 18-20 minutes or until a toothpick inserted in the center of each torte layer comes out clean. Allow to cool on wire racks for 20 minutes. Run a butter knife around edges and flip out onto wire racks and allow to cool completely.
Make Bourbon Cherry Whipped Cream Filling
- Place the bowl of a stand mixer along with the whisk attachment in the freezer for 10 minutes to chill. Once the bowl and whisk are cold, add to the bowl the heavy cream, cherry juice, and powdered sugar. Begin whisking on low speed until the sugar has been incorporated, about 30-60 seconds then gradually increase speed to high, whisking until stiff peaks form.2 cups heavy cream , 3 ounces maraschino cherry juice, 1 cup powdered sugar
- Place one layer of the chocolate torte on a cake stand. Spread with a thick layer of cherry whipped cream. Top with 2nd torte layer and dust top generously with powdered sugar. Top with more cherries for garnish, if desired.powdered sugar, maraschino cherries
Notes
- Store baked and cooled torte layers wrapped tightly in plastic wrap at room temperature up to 3 days.
- Store prepared whipped cream in the refrigerator for up to 5 days. Whisk at high speed for 1-2 minutes if needed before serving.
- Store leftover filled torte wrapped tightly in plastic wrap in the refrigerator for 2 days.
- Please note: if you change the serving size on the recipe using the tool above, the gram measurements will not change. You can use an online calculator such as bakingcalculator.com to calculate the metric amounts of each ingredient needed.
Nutrition
Serving: 1 slice | Calories: 572kcal
