Kahlua Kreme Torte
A luscious layered chocolate and raspberry torte infused with Kahlua, featuring rich pudding, fresh raspberries, and chocolate curls. Perfect for celebrations or a decadent dessert, it combines moist cake, creamy layers, and vibrant fruit for a visually stunning and flavor-packed treat.
Ingredients
Instructions
- Bake the yellow cake according to package instructions, adding 1 tablespoon Kahlua to the batter.
- Bake in two 9-inch pans and allow to cool completely.
- Split each cake layer into two, creating four layers in total.
- Melt the semi-sweet chocolate bits over water until smooth.
- In a large bowl, combine the chilled heavy cream, chilled milk, and 2 tablespoons Kahlua.
- Gradually add the instant pudding mixes, whisking until the mixture thickens.
- Place the first cake layer cut side up on a serving plate.
- Spread 1/2 of the raspberry preserves over the layer.
- Spread 1/4 of the pudding mixture over the preserves.
- Add the second cake layer and spread half of the melted chocolate over it.
- Spread another 1/4 of the pudding mixture on top.
- Repeat the layering process: cake, preserves, pudding, then the final cake layer.
- Top the final layer with the remaining melted chocolate and pudding.
- Decorate with fresh raspberries and chocolate curls before serving.
Nutrition & Diet Analysis (per serving)
458
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).