Chocolate Torte made with homemade caramel, dark chocolate, and hazelnut flour topped with Kahlua Buttercream for a snowy day dessert?! Do I have your attention?!!
Super soft and moist torte transformed into a layer cake is just what you need this winter. I added a little coffee liquor rum to the buttercream for a boozy kick.
I’ve missed living in the mountains with all the snow covered pine trees. So, I decided to make a mountain top scene for my torte cake. A rustic design with buttercream layered across the sides and piped trees. Finished with a light dusting of powdered sugar, mixed with cinnamon.
Tips for Caramel Hazelnut Chocolate Torte Cake:
- Make Homemade Caramel or use store bought.
- Beat butter and sugar together until creamy with paddle attachment.
- Switch to whisk attachment for adding eggs, caramel, melted dark chocolate, and vanilla.
- Slowly spoon flour in while continuing to mix.
- Cake batter should resemble a thick mousse consistency.
- Spoon into cake pans and level with spatula.
- Bake until toothpick comes out just slightly gooey. Shouldn’t be wet with chocolate butter, but not a dry crumble.
- Cakes will have a slight cracked dome when baked, but deflate slightly to an even top as they cool.
- Let your cakes completely cool before adding buttercream.
- Place layers in the freezer for 30-45 minutes once cooled, to help with assembly.
Tips for Kahlua Buttercream:
- Make your buttercream while your cake layers are in the freezer.
- Always use room temperature butter when making your buttercream frosting.
- Use a piping bag or spatula to cover first cake layer with frosting.
- Cover the sides of cake with buttercream and add rough whispy stokes with spatula.
- Leave the top of your cake bare for the trees.
- Fit your piping bag with a Wilton #6B piping tip to create trees.
- Squeeze from top of piping bag until you have a good tree base, then slowly squeeze and lift to create the tree.
Caramel Hazelnut Chocolate Torte Cake
- 2 Cups Hazelnut Flour
- 1 Cup Cake Flour
- 1 tsp Salt
- 1 tsp Cinnamon
- 8 Tbsp Butter, softened softened
- 1 Cup Granulated Sugar
- 8 Eggs
- 1 Tbsp Vanilla Extract
- ½ Cup Caramel
- 12 oz Dark Chocolate melted
- 8 Tbsp Unsalted Butter, softened
- 3 Tbsp Kahlua
- 1 Tbsp Vanilla Extract
- 6 Tbsp Almond Milk
- 4-5 Cups Powdered Sugar
- Ground Cinnamon for dusting
- Powdered Sugar for dusting
- Preheat Oven to 350 F (190 C) and prepare two 8 inch cake pans.
- In a medium bowl, hand whisk together flours, cinnamon, and salt. Set aside.
- In bowl of stand mixer with whisk or paddle attachment, beat together sugar and butter on medium high speed until smooth.
- Add one egg at a time, continuing on medium speed until incorporated and mixture is fluffy.
- You may need to scrape sides and bottom of the bowl periodically to make sure all ingredients are well mixed.
- Add vanilla, caramel, and melted chocolate. Mix until incorporated.
- Slowly spoon flour mixture into wet mixture, continuing on medium speed until a thick mousse like batter is formed.
- Spoon batter into cake pans, dividing evenly amongst between the two. (Level batter with a spatula.)
- Bake for 30-35 minutes or until toothpick inserted in center comes out with just a little moist chocolate.
- (Bake on low to middle rack. I check each cake individually. )
- Once cake are done, place on cooling rack for 10-15 minutes.
- Next, place your hand on top of cake and flip upside down, to release cake from pan. (You can also fo this with a plate.)
- Wrap each layer in plastic wrap gently and place in freezer for 45 minutes.
Make your Kahlua Buttercream
- In bowl of stand mixer with whisk attachment whip butter at medium high until smooth.
- Add Kahlua, vanilla and almond milk and whip again until creamy.
- Slowly spoon a cup of powdered sugar at a time into the mixture. Make sure each cup is well mixed before adding the second. (Again, you may need to scrape sides and bottom of bowl.)
- If you find your mixture is too thick add more almond milk a Tbsp at a time.
- If you find your mixture is too thin, add more powdered sugar, mixing until desired thickness is reached.
- Remove layers from freezer.
- Unwrap and Peel the parchment paper from the bottom and set layers face up on counter.
- Grab your cake stand or serving dish and dollup a half dollar size of buttercream frosting onto the center.Place one layer onto cake stand.
- Spoon and smear a layer of Kahlua buttercream across the top. Slightly going over the edges.
- Add top layer of cake.
- Using an icing spatula or piping bag, cover sides with buttercream. Leave top of cake bare.
- Use an offset spatula to smooth the sides of the cake.
- Transfer remaining buttercream to piping bag with tip of choice. Begin to pipe trees.
- Start in the center of cake and move outward.
- Pipe a dollup of buttercream, then a second smaller dollop on the top to create a tree.
- Sprinkle trees with cinnamon and powdered sugar.