This Easy Chocolate Cream-Filled Torte turns a store-bought pound cake into an impressive layered dessert. Fluffy cocoa whipped cream fills each layer, while a warm chocolate-almond glaze creates a glossy finish.
Because the cake is already baked, assembly takes only about 20 minutes. Chill briefly before slicing for a simple make-ahead dessert that looks elegant enough for company.
THE RECIPE
Easy Chocolate Cream-Filled Torte
Prep20 min
Chill30 min
Total50 min
Yield8–10 servings
For the Torte
For the Chocolate Glaze
Instructions
- Cut the thawed pound cake horizontally into four even layers using a long serrated knife.
- Stir together the powdered sugar and cocoa in a medium bowl. Add the cold whipping cream and vanilla and beat until stiff peaks form.
- Place the bottom cake layer on a serving platter. Spread with one-third of the chocolate cream. Add another cake layer and continue until all four layers are assembled.
- To make the glaze, melt the butter in a small saucepan over low heat. Add the cocoa and water. Cook, stirring constantly, until smooth and slightly thickened; do not boil.
- Remove the pan from the heat. Gradually whisk in the powdered sugar and almond extract until smooth.
- Spoon the warm glaze over the top of the torte, allowing it to drizzle down the sides. Garnish with sliced almonds, if desired.
- Refrigerate for at least 30 minutes before serving. Cover and refrigerate leftovers.
Recipe Tips
- Chill the bowl and beaters before whipping the cream for faster, firmer peaks.
- A serrated bread knife makes it easier to cut even cake layers.
- If the glaze becomes too thick, whisk in a few drops of warm water.
- For the cleanest slices, chill the assembled torte well and wipe the knife between cuts.
Recipe adapted from the vintage Hershey’s cookbook page supplied by the site owner; directions rewritten for clarity with AI assistance. Featured image: AI-generated food photography.