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Adjust Servings:
100 g Cocoa Dark
A pinch of Chilli
200 ml Coffee Unsweetened
250 g Flour
1 tsp Salt
1.25 tsp Baking soda
0.5 tsp Baking powder
100 g Butter
100 ml Sunflower oil
370 g Sugar
3 Eggs
100 ml Milk
1 tsp Vanilla
Butter for greasing the pans
Cocoa for dusting the pans
400 ml heavy Cream
240 g violet Sweets
500 g Mascarpone
500 g spread Cheese
100 g Sugar
10 g Vanilla
10 g violet Sweets
Natural flowers

Torta Tender Dare


  • Vegetarian

Violet tenderness and a thought of someone

  • 120 min
  • Serves 10
  • Medium


  • Sponge

  • Frosting

  • Decoration


Nothing is more tempting than a piece of cake. Deep cocoa sponges, creamy frosting and adorable violet tenderness. Torta Tender Dare – for the perfect afternoon gathering. Soo Tasty with Soo Foodies!

  • Sift the flour and the cocoa for more refined result
  • You can bake batter simultaneously in both pans, if in a hurry
  • When assembling, put second cake upside down to guarantee a flat top surface
  • Prepare the cake one day in advance, to have all aromas well mixed for the guests



In small bowl, dissolve the cocoa powder with the chilli and the hot coffee, stir well and leave aside. In separate vessel, combine the sifted flour with the salt, the baking powder and the baking soda.


In another bowl, big one, pour the melted butter and add the sunflower oil and the sugar. Beat with mixer until well homogenated. Add the eggs and beat couple of minutes more to light and creamy texture. Carefully add the coffee-cocoa mixture, then the milk and the vanilla. Continue with beating to achieve smooth batter. Slowly, add the dry ingredients to the wet ones and stir carefully to fully incorporate all.


Take two baking pans and place parchment paper in each of them. Grease the bottoms and sides with some of the melted butter. Sprinkle some cocoa powder in to dust the bottoms and sides too. Shake out the unnecessary quantity. Pour batter evenly in the two pans and put in preheat oven at 200 C. Bake for 30-40 minutes each and check readiness with toothpick. It must come out dry if inserted in the center. Finally, take out the pans and cool sponges over wire or wooden rack to avoid dampness.


To prepare the frosting, beat the heavy cream in mixer until paste texture. Grind the violet sweets in food processor.

In big bowl, combine the mascarpone, the spread cheese, the beated heavy cream, the sugar and the vanilla. Whisk well. Mix with the grinded violet sweets and whisk again until smooth and creamy.


Assemble the cake by putting the first cake sponge over flat plate. Spread half of the frosting with spatula. Add the second sponge followed by second layer of frosting. Finish with some frosting on top and sides as well. Sprinkle with grinded violet sweets and decorate with fresh eatable flowers.

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