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lisapearce

Deep Dark Mocha Torte

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Rate this recipe 4.4/5 (8 Votes)
Deep Dark Mocha Torte 1 Picture

Ingredients

  • Torte
  • 1 1
  • box Betty Crocker® SuperMoist® chocolate fudge cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1/3 1/3
  • cup granulated sugar
  • 1/3 1/3
  • cup rum or water
  • 1 1/4 1 1/4
  • teaspoons instant espresso coffee granules
  • Filling
  • 2 2
  • packages (8 oz each) cream cheese, softened
  • 1 1
  • cup powdered sugar
  • 1 1
  • teaspoon vanilla
  • 2 2
  • to 3 teaspoons milk
  • Ganache
  • 1 1/2 1 1/2
  • cups semisweet chocolate chips
  • 6 6
  • tablespoons butter (do not use margarine)
  • 1/3 1/3
  • cup whipping cream

Details

Preparation

Step 1

Heat oven to 350°F (325ºF for dark or nonstick pans). Grease and lightly flour two 8- or 9-inch round cake pans, or spray with baking spray with flour. Make and cool cakes as directed on box for 8- or 9-inch rounds. Refrigerate layers about 45 minutes for easier handling.
2 Meanwhile, in 1-quart saucepan, stir granulated sugar, rum and coffee granules until coffee is dissolved. Heat to boiling, stirring occasionally; remove from heat. Cool completely.
3 In medium bowl, beat filling ingredients with electric mixer on low speed just until blended, adding enough milk for spreading consistency; set aside.
4 In 1-quart saucepan, heat ganache ingredients over low heat, stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened.
5 Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Brush about 1 tablespoon of the rum mixture over cut side of each layer; let stand 1 minute to soak into cake. Fill each layer with about 2/3 cup filling. Spread ganache over side and top of torte. Store loosely covered in refrigerator.

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