Chocolate Mint Torte

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Yield: 1 torte, 8 to 10 servings

Recipe photo

Chocolate and mint have a natural affinity for each other, so combining layers of sweet chocolate cake with mellow mint cream mousse is a natural combination too. Add in soft swirls of semi-sweet ganache, chill well and you've got a cool and creamy dessert that is very refreshing.

Chocolate Mint Torte

star rating (3) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 torte, 8 to 10 servings
Published: 01/30/2011

Ingredients

Chocolate Cake Batter

Mint Filling

Ganache filling and topping

  • 1 cup chopped semisweet chocolate
  • 3/4 cup heavy cream

Tips from our bakers

  • The whipped cream stabilizer in the recipe can be replaced with 4 teaspoons of Instant ClearJel. For best results, the cream does need to be stabilized, regular whipped cream will not work well for this recipe.
  • 1/2 teaspoon of peppermint extract can replace the peppermint oil in the recipe. Adjust to taste. Pale pink coloring would also work nicely with the mint flavoring.

Directions

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1) Preheat the oven to 350°F. Prepare a 10" x 15" jelly roll pan by lining with parchment and spritzing with cooking spray.

2) For the cake batter: In a stand mixer whip the eggs until thick and pale yellow. Gradually beat in the sugar, salt, and vanilla.

3) Sift together the flour, cocoa, and baking powder. Fold into the thick egg mixture.

4) In a measuring cup, whisk together the oil and buttermilk. Fold into the chocolate batter until just combined.

5) Pour the cake batter into the prepared pan and bake for 8 to 12 minutes. The edges will begin to pull away from the sides of the pan and the center will spring back when lightly pressed.

6) Remove the cake from the oven and use a knife to loosen the edges. Lift the cake and parchment paper onto a rack to cool.

7) To prepare the mint filling: In a small bowl stir together the sugar and whipped cream stabilizer. In a large bowl, mix the cream, peppermint oil and green food coloring.

8) Whip the cream until it begins to thicken. Sprinkle in the sugar mixture and continue whipping until the mixture is quite thick and mousse-like.

9) To prepare the ganache: Place the chopped chocolate in a heat-proof bowl. Add the heavy cream and microwave for 60 to 90 seconds, or until the cream is very hot. Whisk together the mixture until the chocolate melts and the ganache is smooth. Place in the freezer for 20 minutes, to cool and thicken.

10) To assemble the cake: Cut the cooled cake crosswise into four even sections, each a scant 4" x 10". Spread three of the sections with 1/4th of the cooled, thickened ganache. Reserve the last 1/4th of ganache for serving.

11) Divide the filling into thirds. Spread or pipe 1/3 of the filling onto each ganache-topped cake section. Be sure to leave one cake section unfilled, to place on top.

12) Carefully stack the three filled sections. Place the fourth (unfilled) section on top, pressing down on the whole stack gently.

13) Wrap the whole torte firmly in plastic wrap. Freeze at least 2 hours, or up to 2 days. Remove from the freezer, remove the plastic wrap, and let the cake thaw for about 15 minutes before serving. Reheat the reserved ganache, and pour it over the cake before slicing. Serve cold. Makes 10 to 12 servings.

Reviews

1
  • star rating 04/20/2013
  • Rayna from Hanover, NH
  • Cake was very easy to put together but didn't taste like ? anything. The ganache was delicious. Made the cake with the KAF gluten-free flour and it came out fine but didn't taste like anything when cold (quite tasty when warm!). Used peppermint extract as suggested to replace the peppermint oil, and couldn't taste it at all when cold. Great concept, great ganache; might try again with a chocolatier cake and mintier creme filling.
    The peppermint extract is about half the potency of the peppermint here: best to increase the peppermint extract to 1/2 teaspoon. Kim@KAF


  • star rating 03/21/2011
  • member-donnamasters from KAF Community
  • I agree with previous review. I made this Torte for my daughter's 22nd birthday (she loves mint chocolate chip ice cream) and she absolutely loved it. Even requested that I add this to our recipe catalog for future use. It was delicious, moist and so easy to make. :)
  • star rating 02/19/2011
  • susanb7115 from KAF Community
  • Drop whatever you are doing and make this cake! It is the most delicious dessert I have ever tasted and the presentation is even better. Super easy to make - thanks for a fabulous recipe!
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