Chocolate Fudge Torte Recipe
peanut butter crunch, milk chocolate mousse, candied peanut caramel
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Ingredients
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Cake and Filling
Method
Instructions
Prepare the Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Wet Ingredients
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
Combine Dry Ingredients
In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Bake the Cake
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
Make the Chocolate Mousse
In a saucepan, heat the heavy cream until just simmering. Remove from heat and add the chopped milk chocolate. Stir until melted and smooth. Allow to cool slightly, then fold in the whipped cream until combined.
Assemble the Torte
Once the cakes are cool, place one layer on a serving plate. Spread a layer of chocolate mousse on top, then sprinkle with candied peanuts. Place the second cake layer on top and cover the entire torte with the remaining chocolate mousse.
Serve
Garnish with additional candied peanuts on top, slice, and serve.