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Deep Dark Mocha Torte

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Betty Crocker Kitchens
Updated Aug 17, 2011
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Looking for the ultimate chocolate cake? Indulge in a multilayered chocolate cake with homemade ganache.

Deep Dark Mocha Torte

  • Prep Time 50 min
  • Total 3 hr 25 min
  • Servings 12
  • Ingredients 12
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Ingredients

Torte

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    In medium bowl, beat filling ingredients with electric mixer on low speed just until blended, adding enough milk for spreading consistency; set aside.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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