In the mood for a sweet treat that’s as delightful to make as it is to eat? Look no further than the scrumptious Atahualpa Torte! This mouthwatering dessert combines layers of rich chocolate cake with luscious cream filling and a decadent chocolate ganache topping. Perfect for special occasions or simply when you’re craving something indulgent, this recipe is sure to impress your family and friends. Let’s dive in and create this heavenly delight together.
Atahualpa Torte
Ingredients:
– 1 ½ cups all-purpose flour
– 1 ½ cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ teaspoons baking powder
– 1 ½ teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs
– 1 cup whole milk
– ½ cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water
For the Cream Filling:
– 2 cups heavy cream
– ½ cup powdered sugar
– 1 teaspoon vanilla extract
For the Chocolate Ganache Topping:
– 1 cup semi-sweet chocolate chips
– ½ cup heavy cream
Instructions:
1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottom of the pans with parchment paper for easy removal later.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well to ensure all ingredients are evenly distributed.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until the batter is smooth.
4. Stir in the boiling water slowly to the batter until well combined. The batter will be thin, but that’s normal.
5. Divide the batter equally between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. While the cakes are cooling, prepare the cream filling. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Refrigerate until ready to use.
8. Once the cakes have cooled, place one layer on a serving plate. Spread the cream filling evenly over the top of the cake. Top with the second cake layer.
9. To make the chocolate ganache topping, place the chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 1-2 minutes. Stir until smooth and glossy.
10. Pour the chocolate ganache over the top of the torte, allowing it to drip down the sides for a beautiful finish.
Serve your Atahualpa Torte slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch. Enjoy this decadent dessert with your loved ones and savor every rich and creamy bite!
