Mint Chocolate Torte

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Preparation time: 30 minutes plus chilling
Cooking time: 15 minutes plus cooling

Difficulty: Easy - for beginners
Serves: 14 servings


•3/4 cup baking cocoa
•1/2 cup hot water
•2 cups sugar
•1-3/4 cups all-purpose flour
•1 teaspoon baking soda
•1 teaspoon salt
•1/4 teaspoon baking powder
•1 cup milk
•1/2 cup mayonnaise
•2 eggs
•2 teaspoons vanilla extract

•2 cups miniature marshmallows
•1/4 cup milk
•Dash salt
•1/8 to 1/4 teaspoon peppermint extract
•2 to 3 drops green food coloring, optional
•1 cup heavy whipping cream, whipped

•1 cup (6 ounces) semisweet chocolate chips
•1/3 cup heavy whipping cream


•In a small bowl, combine cocoa and water until smooth; set aside. In a large bowl, combine the sugar, flour, baking soda, salt and baking powder. Add the milk, mayonnaise, eggs, vanilla and cocoa mixture; beat on medium speed for 2 minutes.
• Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For filling, combine the marshmallows, milk and salt in a small saucepan; cook and stir over low heat until marshmallows are melted. Remove from the heat; stir in peppermint extract and food coloring if desired. Transfer to a bowl; refrigerate until chilled.
• Fold in whipped cream. Place bottom cake layer on a serving plate; spread with a third of the filling. Repeat layers twice.
• For topping, combine chocolate chips and cream in a small saucepan; cook and stir over low heat until chips are melted. Drizzle over top and down sides of cake. Store in the refrigerator. Yield: 14 servings.


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