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Chocolate Mint Layered Torte



Heat oven to 350F.
Grease 2 (9-inch) round cake pans.
Line each pan with 9-inch round piece waxed paper; grease waxed paper.
Set aside.
Combine all cake ingredients in bowl.
Beat at medium speed, scraping bowl often, until smooth.
Pour batter evenly into prepared pans.
Bake 20-25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans.
Remove waxed paper.
Cool completely.
Combine whipping cream and 1 1/2 teaspoons mint flavoring in 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.
Cut each cake layer horizontally in half using serrated knife.
Place 1 split cake layer onto serving plate; spread with 1/3 filling.
Repeat with remaining cake layers and filling, ending with cake layer.
Refrigerate torte at least 1 hour.
Melt 2 tablespoons butter in 1-quart saucepan; stir in chocolate chips and corn syrup.
Cook over low heat, stirring constantly, 2-3 minutes or until chocolate chips are melted.
Remove from heat; stir in 1/4 teaspoon mint extract.
Spread glaze over top of torte, allowing glaze to drizzle down sides.
Garnish with reserved 1/2 cup filling and mint leaves, if desired.
Refrigerate until serving time.