Water, vegetable oil and eggs called for on cake mix box
1/3
cup granulated sugar
1/3
cup rum or water
1 1/4
teaspoons instant espresso coffee granules
Filling
2
packages (8 oz each) cream cheese, softened
1
cup powdered sugar
1
teaspoon vanilla
2
to 3 teaspoons milk
Ganache
1 1/2
cups semisweet chocolate chips
6
tablespoons butter (do not use margarine)
1/3
cup whipping cream
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Steps
1
Heat oven to 350°F (325°F 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.
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Garnish cake by piping on sweetened whipped cream and adding chocolate-covered coffee beans.
If ganache becomes too thick to spread, let it stand at room temperature a few minutes, and stir to soften.
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Nutrition Facts are not available for this recipe
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