Deep Dark Mocha Torte

By Cindy_Wicker

Ingredients

• Torte
• 1 box Betty Crocker® SuperMoist® 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

Details

Servings 12

Preparation

Step 1

Heat oven to 350°F (325ºF 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. 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. In medium bowl, beat filling ingredients with electric mixer on low speed just until blended, adding enough milk for spreading consistency; set aside. 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. 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.