Chocoberry Torte Marc Boyer reviews online

Chocoberry Torte


Marc Boyer

The flavors of strawberries and chocolate mingle together in this lovely dessert. This is an easy to make sweet torte. You may increase the amount of fruit to your liking. Raspberries or blueberries are awesome additions to this delicious torte.

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Edition Details

Author

Marc Boyer

Cooking method

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans; set aside.
In a medium-sized mixing bowl, combine flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla; beat with a spoon or wire whisk until batter is smooth. Divide evenly into prepared pans.
Bake for 22 to 25 minutes, or until toothpick inserted in center comes out clean. Remove cakes from oven and place on wire racks to cool for 5 minutes.
Remove from pans and cool completely. Place one layer on serving plate; spoon 1 cup non-dairy whipped topping onto cake layer; top with second layer and remaining whipped topping. Before serving, arrange sliced sweetened fruit, well drained, on top of torte. Serve.

Number of persons

9

Calories

284

Fats

10.9 g

Carbohydrate

44.9g

Protein

3 g

Cholesterol

0 mg

Sodium

274 mg

Ingredients Chocoberry Torte

1 teaspoon baking soda
1 cup water
1/4 cup vegetable oil
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup white sugar
1 tablespoon vanilla extract
1 tablespoon distilled white vinegar
2 cups frozen whipped topping, thawed
1 cup sliced fresh strawberries
1/4 cup cocoa

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