Chocolate Chip Torte
Indulge in the decadence of a homemade Chocolate Chip Torte, a dessert masterpiece that combines layers of fluffy cake, creamy whipped filling, and luscious chocolate ganache. Bursting with the irresistible sweetness of mini chocolate chips folded into a tender vanilla cake, this torte is elevated with a rich, airy filling made from freshly whipped cream. Topped with silky, glossy ganache that cascades down the sides, this show-stopping dessert is as elegant as it is satisfying. Perfect for special occasions or as a gourmet treat, this recipe highlights simple ingredients and straightforward steps to create a bakery-worthy dessert right at home. Serve chilled for a refreshing finish that’s guaranteed to impress! Keywords: Chocolate Chip Torte recipe, homemade chocolate dessert, chocolate ganache cake.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 4 whole Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Mini chocolate chips
- 1 cup Heavy cream
- 0.5 cup Powdered sugar
- 1 cup Semisweet chocolate chips (for ganache)
- 0.5 cup Heavy cream (for ganache)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
In a large mixing bowl, cream together the butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the mini chocolate chips with a rubber spatula.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
To make the filling, beat the heavy cream and powdered sugar in a chilled mixing bowl with an electric mixer until stiff peaks form. Set aside in the refrigerator.
To make the ganache, heat 1/2 cup heavy cream in a small saucepan over medium heat until it begins to steam (do not boil).
Pour the hot cream over the semisweet chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then whisk until smooth. Allow to cool slightly until thickened but still pourable.
To assemble the torte, place one cake layer on a serving plate. Spread the whipped cream filling evenly over the top.
Place the second cake layer over the filling. Pour the ganache over the top of the cake, letting it drip down the sides.
Garnish with additional mini chocolate chips or chocolate shavings if desired. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Slice and serve chilled. Enjoy your rich and creamy Chocolate Chip Torte!
Nutrition Facts
Calories |
5499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.9 g | 419% | |
| Saturated Fat | 191.1 g | 956% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1366 mg | 455% | |
| Sodium | 2048 mg | 89% | |
| Total Carbohydrate | 591.8 g | 215% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 420.3 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 457 mg | 35% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 1192 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
