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Dessert

Crème De Cacao Torte

A chocolate torte made with butter, sugar, eggs, vanilla, flour, cocoa, baking soda, baking powder, milk, and crème de cacao, topped with ganache glaze.

From the Recipes Wiki (Fandom) · 18 ingredients
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Why it works: Vanilla and cocoa work together. They rank in the top 4% of all ingredient pairs, and cooks put them together in 357 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Crème De Cacao Torte

Oven350°F
Time30 to 35 minutes

Ingredients

Directions

Prepare the batter

  1. Heat oven to 350°F.

  2. Grease and flour two 9-inch round baking pans.

  3. In a large bowl, beat butter, sugar, eggs, and vanilla until blended.

  4. Stir together flour, cocoa, baking soda, and baking powder.

  5. Add the dry mixture to the butter mixture alternately with milk, blending just until combined.

  6. Pour batter into prepared pans.

Bake and cool the layers

  1. Bake 30 to 35 minutes or until a wooden pick inserted in the center comes out clean.

  2. Cool for 10 minutes; remove from pans to wire racks.

  3. Sprinkle each layer with 1 tablespoon crème de cacao; cool completely.

Assemble and chill

  1. Meanwhile, prepare crème de cacao filling.

  2. Split each cake layer horizontally into two layers.

  3. Place one layer on a serving plate; spread with one-third of the filling.

  4. Repeat layering with the remaining cake and filling, ending with a cake layer.

  5. Cover tightly; refrigerate for at least 8 hours.

  6. Prepare chocolate ganache glaze.

  7. Spoon glaze on top of the chilled cake, allowing it to drizzle down the sides.

  8. Refrigerate.

Nutrition, whole recipe (rough)

1051Calories
29 gProtein
40 gFat
138 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + cocoatop 4% of all pairs
    Smell alikemoderate
    Cooked together357 recipes

    Shared aroma: sotolon (curry, maple).

  2. Vanilla + milktop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  3. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  4. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Adds fat and tenderness, and carries flavor into the crumb.
Eggs
Provide structure and richness, helping the batter set as it bakes.
All-purpose flour
Forms the cake's structure as its proteins set during baking.
Cocoa
Gives chocolate flavor and deep color to the crumb.
Baking soda
Reacts with acidity in the batter to produce gas that lifts the cake.
Milk
Adds moisture and hydrates the flour to form the batter.

The step that matters

Blending the batter just until combined. Overmixing once flour is added develops gluten, which makes the cake tough and dense rather than tender.

Swap the cocoa

How well each one fits the dish's main ingredients (butter, sugar, egg, vanilla, flour, milk, chocolate):

  1. Almondfits better
  2. Hazelnutfits better
  3. Chestnutfits better
  4. Cocoathe original

Fit is the average pairing score against butter, sugar, egg, vanilla, flour, milk, chocolate. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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