Chocolate Mocha Mousse Torte

Chocolate Mocha Mousse Torte

Looking for a chocolate mocha mousse using Betty Crocker® SuperMoist® dark chocolate cake mix? Then check out this delicious torte recipe.

Prep Time



Total Time






Chocolate Nut Cake
box Betty Crocker® SuperMoist® dark chocolate cake mix
cup water
cup sour cream
cup vegetable oil
cup slivered almonds, toasted if desired, finely ground
Chocolate Mocha Mousse
oz semisweet baking chocolate, chopped
cups whipping cream
tablespoons instant espresso powder
cup sugar
cup sliced almonds, toasted if desired
  1. Heat oven to 350°F (325°F for dark or nonstick pan.) Spray two 9-inch cake pans with baking spray with flour.
  2. In large bowl, beat cake mix, water, sour cream, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup ground almonds. Pour into pans.
  3. Bake 33 to 41 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes before slicing.
  4. Meanwhile, place chocolate in medium bowl. In 2-quart saucepan, heat whipping cream just to boiling. Pour hot cream over chocolate; let stand until mixture is melted and smooth when stirred. Using whisk, beat in espresso powder and sugar. Refrigerate chocolate mixture 1 hour, stirring occasionally, until cold. Beat cold chocolate mixture with electric mixer on high speed until soft peaks form, about 2 to 3 minutes.
  5. Cut each cake layer horizontally into 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) On serving plate, place 1 bottom cake layer, cut side up, frost top with about one-fourth of the mousse. Repeat with second and third layers. Top with remaining cake layer and mousse. Sprinkle sliced almonds around top edge of cake. Refrigerate at least 30 minutes or until firm enough to easily cut before serving. Store covered in refrigerator.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Use food processor to grind almonds; process almonds until very finely chopped.
To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. For the toasted, ground almonds, toast the almonds first, allow to cool, then place in the food processor to grind them.
Cake layers will stack more easily if they are flat. If cake layers are domed in the center, use a serrated knife to trim the cooled cakes so they are flat.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 490
    • (Calories from Fat 270),
  • Total Fat 30g
    • (Saturated Fat 14g,
    • Trans Fat 1/2g),
  • Cholesterol 110mg;
  • Sodium 360mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 2g,
    • Sugars 33g),
  • Protein 6g;
Percent Daily Value*:
    • 1 Starch;
    • 0 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 5 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.