Deep Dark Mocha Torte

By lisapearce

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

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.