Creative LMent

I believe that creativity is a powerful skill that can be practiced and developed. I hope my blog inspires you to find your very own "creative lment". ~LM

Chocolate Torte w/Cream Cheese Frosting

Chocolate Torte w/Mini Bunting from Creative LMent

Personally, I think this one is a show stopper.  Layers of chocolate cake resting on layers of fluffy cream cheese icing. OMG right? Even better was that I made it with my girlfriend Leslie and we  had a blast putting it all together.  Here’s how you too can make this wonderful (and tasty!) layered cake.

Cake Ingredients:

  • 1 Devil’s Food Cake Mix
  • 1 Cup Sour Cream
  • 1 Package (3.5 oz) Instant Chocolate Pudding
  • 3 Eggs
  • 1/2 Cup Oil
  • 1 1/3 Cup Water

Frosting Ingredients:

  • 1 pt. Heavy Cream (2 Cups)
  • 1 8-oz. Block of Cream Cheese
  • 2/3 Cup Brown Sugar
  • 1 Tsp. Vanilla
  • 1/2 Tsp. Salt
  • Chocolate Bar, 70% Cocoa


Combine all the cake ingredients listed together and mix well.  Preheat oven to 350(F) and  grease 2 x 8″ round baking pans. Pour cake into pans and bake for approximately 42 minutes or until cooked (check with toothpick).  Once baked, let stand for 5 minutes and then remove carefully and place on cooling rack.  Before cutting, make sure the cakes have fully cooled.  Slice each cake in half (horizontally) to make 4 round thin cakes.  My attempt at this taught me that a non-suratted knife would work best for this task (it will produce a clean slice without too many crumbs).

Now on to your frosting.  You will need two bowls for this.  In one bowl, whip your heavy cream until it turns thick and fluffy (I used my stand mixer for this).  In your second bowl, blend together the cream cheese, brown sugar, vanilla and salt.  Lastly,  fold together the whipped cream and your cream cheese mixture.  Put aside the chocolate bar for later.

Now are you ready to put it all together.  Place one round on your cake stand (or icing surface).  Use your knife to support the cake as you transport it over.  Be sure to put the “smooth” surface facing up (the rough side  is more difficult to ice). Smooth the frosting as close to the edge as you can.

Once you have completed frosting your first layer, you are ready to add a second layer of cake.  Use the same technique to support the cake as you transport it over and place it

(centred) on top of your existing layer.  Frost again.  Repeat until you have stacked all the cake layers. Then, frost the top with your remaining frosting.  For decoration, use a vegetable peeler to slice chocolate curls off of your chocolate bar (over al plate). Once you have peeled the amount you want, take a spoon and sprinkle them over top.

This recipe is a wonderful alternative to traditional cakes – and especially popular for friends who love a cream cheese frosting.  The final product can look as neat or as messy as you want, either version works!

Since I decided to assemble this with a friend – to save time, I baked and cooled the cake in advance.  This left us all the fun activities – frosting and building the cake!  After we were done I added some additional appeal by tying on a strand of  mini bunting.  To top the day off, we then enjoyed a nice cup of tea with a thick slice of cake each.

So whether you plan to make this for a loved one – or make with a friend, be prepared to have some fun! Thanks to friend Leslie and the helpful folks over at Whipperdish for the great recipe!  ~LM


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