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Chocolate Strawberry Torte

February 23, 2017


Chocolate Strawberry Torte

Beautifully presented and tastes just as good.

Source: Taste of Home


5 oz. semisweet chocolate, chopped

3/4 c. butter, cubed

1-1/2 c. granulated sugar

3 large eggs

2 tsp. vanilla extract

2-1/2 c. all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

1-1/2 c. tap water


4 c. sliced fresh strawberries

2 Tbsp. granulated sugar

1 tsp. vanilla extract


3 oz. semisweet chocolate, chopped

1 Tbsp. unsalted butter

1 c. confectioners' sugar

3 Tbsp. water

1/2 tsp. vanilla extract

1 (8-oz.) container frozen whipped topping, thawed


1. Preheat oven to 350 degrees F. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.

2. In a microwave, melt chocolate and butter; stir until smooth. Cool. Transfer to a large bowl; beat in sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually add to chocolate mixture alternately with water, beating well after each addition.

3. Transfer batter to prepared pans. Bake 28 to 33 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

4. In a large bowl, combine filling ingredients; set aside. For glaze, in a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, water and vanilla until smooth. Cool slightly.

5. Place one cake layer on a serving plate. Spread with half of each of the following: whipped topping and strawberry filling. Drizzle with half of the glaze. Repeat layers.

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