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Chocolate Mocha Mousse Torte
Chocolate Mocha Mousse Torte
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Prep Time:
30 minutes
Total Time:
3 hours 30 minutes
Indulgent chocolate mocha mousse torte made with Betty Crocker Super Moist dark chocolate cake mix.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ Dark Chocolate Cake Mix
  • 1/2 cup sour cream
  • 1/4 cup vegetable oil
  • 3/4 cup slivered almonds, toasted if desired, finely ground
  • 4 oz semisweet baking chocolate, chopped
  • 2 cups whipping cream
  • 2 tablespoons instant espresso powder
  • 2/3 cup sugar
  • 1/2 cup sliced almonds, toasted if desired
Instructions:
  • Preheat the oven to 350°F (or 325°F for dark or nonstick pans) and coat two 9-inch cake pans with baking spray that includes flour.
  • Combine cake mix, water, sour cream, oil, and eggs in a large bowl. Mix with an electric mixer on low speed until moistened, then increase to medium speed for 2 minutes, scraping the bowl occasionally. Fold in 3/4 cup of ground almonds and pour the batter into pans.
  • Bake for 33 to 41 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a cooling rack. Allow it to cool completely for about 1 hour before chilling in the refrigerator for 45 minutes prior to slicing.
  • Place the chocolate in a medium bowl. Heat the whipping cream in a 2-quart saucepan until it's just about to boil. Pour the hot cream over the chocolate and let it sit until the mixture is smooth when stirred. Add espresso powder and sugar, then use a whisk to combine. Refrigerate the chocolate mixture for 1 hour until cold, stirring occasionally. Use an electric mixer to beat the cold chocolate mixture on high speed until soft peaks form, which should take about 2 to 3 minutes.
  • Divide each cake layer in half horizontally. To do this, mark the side of the cake with toothpicks and slice with a long, thin knife. Place one bottom cake layer, cut side up, on a serving plate and frost the top with about one-fourth of the mousse. Repeat with the second and third layers. Finish by topping with the remaining cake layer and mousse. Sprinkle sliced almonds along the top edge of the cake. Chill in the refrigerator for at least 30 minutes until set before serving. Keep covered in the fridge.

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