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Deep Dark Mocha Torte
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Prep Time:
50 minutes
Total Time:
3 hours 25 minutes
Satisfy your chocolate cravings with a decadent multilayered cake drizzled in rich homemade ganache.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1/3 cup rum or water
  • 1 1/4 teaspoons instant espresso coffee granules
  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 to 3 teaspoons milk
  • 1 1/2 cups semisweet chocolate chips
  • 6 tablespoons butter (do not use margarine)
  • 1/3 cup whipping cream
Instructions:
  • Preheat the oven to 350°F (or 325°F for dark or nonstick pans). Grease and lightly flour two 8- or 9-inch round cake pans, or use baking spray with flour. Follow box instructions for making and cooling the cakes in the round pans. Refrigerate the cake layers for about 45 minutes for easier handling.
  • In a 1-quart saucepan, combine granulated sugar, rum, and coffee granules. Stir until the coffee is dissolved, then bring to a boil. Remove from heat and allow to cool completely.
  • Mix the filling ingredients in a medium bowl using an electric mixer on low speed until well blended, adding milk as needed for the right spreading consistency. Set aside.
  • In a 1-quart saucepan, gently heat the ganache ingredients, stirring often, until the chocolate chips have melted and the mixture is silky. Chill in the refrigerator for around 30 minutes, giving it a stir now and then, until it slightly thickens.
  • 1. Cut each cake layer in half horizontally, using toothpicks as guides and a long, thin knife. Brush the cut side of each layer with 1 tablespoon of the rum mixture and allow it to soak for 1 minute. Fill each layer with about 2/3 cup of filling, then generously spread ganache over the entire torte. Refrigerate while loosely covered.

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