Deep Dark Mocha Torte

Name: Deep Dark Mocha Torte
Prep time: 50 min
Total time: 3 h 25 min
Yield: 12
Ingredients: 1 box (15.25 oz) Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix; 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; 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

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Prep 50 min
Total 3 hr 25 min
Servings 12

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Looking for the ultimate chocolate cake? Indulge in a multilayered chocolate cake with homemade ganache.

By Betty Crocker Kitchens

Updated Aug 17, 2011

Ingredients

Torte

1 box (15.25 oz) Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
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

Make With

Betty Crocker Cake Mix

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.

Tips from the Betty Crocker Kitchens

tip 1
Garnish cake by piping on sweetened whipped cream and adding chocolate-covered coffee beans.
tip 2
If ganache becomes too thick to spread, let it stand at room temperature a few minutes, and stir to soften.

Nutrition

600 Calories, 39g Total Fat, 6g Protein, 54g Total Carbohydrate, 37g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 600

Calories from Fat: 350

Total Fat: 39g; 60%

Saturated Fat: 19g; 94%

Trans Fat: 1g

Cholesterol: 120mg; 40%

Sodium: 500mg; 21%

Potassium: 220mg; 6%

Total Carbohydrate: 54g; 18%

Dietary Fiber: 2g; 8%

Sugars: 37g

Protein: 6g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 0%; 0%

Calcium: 10%; 10%

Iron: 10%; 10%

Exchanges:

2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;

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