Triple Chocolate Coffee Cake

By ezunich

Ingredients

• Mocha Ganache:
• 1 (18.5 oz pkg) devil's food cake mix
• 1 (3.9 oz pkg) chocolate instant pudding
• 2 cups sour cream
• 1 cup butter, softened
• 5 large eggs
• 1 tsp vanilla
• 3 cups semisweet chocolate morsels, divided
• 1 cup white chocolate morsels
• 1 cup chopped pecans, toasted
• 1 cup whipping cream
• 1 (12 oz pkg) semisweet chocolate morsels
• 1 tbs instant coffee granules

Preparation

Step 1

Beat first 6 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Stir in 2 cups semisweet chocolate morsels; pour batter evenly into 2 greased and floured 9- inch square cake pans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pans on wire racks.

Microwave white chocolate morsels in a glass bowl at high 30 to 60 seconds or until morsels melt; stirring at 30-second intervals until smooth. Drizzle evenly over cakes; repeat procedure with remaining cup of semisweet morsels. Sprinkle cakes evenly with pecans.


Cook first 5 ingredients in a large saucepan over low heat, whisking constantly until smooth; remove from heat, and cool 15 minutes.

Whisk together chocolate mixture and beaten eggs; pour into a greased and floured 10- inch springform pan.

Bake at 325° for 50 minutes or until set. Cool completely in pan on a wire rack; remove sides of pan. Cover and chill at least 6 hours.

Spread Mocha Ganache on top and sides of torte. Garnish and glaze with melted jelly, if desired.

Mocha Ganache:
Microwave whipping cream in a glass bowl on high 1 minute and 30 seconds or until hot, stirring once. Add chocolate morsels and coffee granules; stir until smooth. Chill 30 minutes or until spreading consistency.