Best Fudge Mocha Torte Recipes

MOCHA KAHLUA ICE CREAM TORTE WITH HOT FUDGE SAUCE

Mocha Kahlua Ice Cream Torte with Hot Fudge Sauce image

Provided by Food Network

Categories dessert

Time 4h25m

Number Of Ingredients 15

Ingredients

1 1/2 cups chocolate cookie crumbs (about 6 1/2 ounces)
6 tablespoons unsalted butter, melted
3 tablespoons sugar
2 tablespoons Kahlua
1 quart chocolate ice cream
1 pint coffee ice cream
4 tablespoons Kahlua
4 to 6 heath bars, crushed in food processor or with mallet
8 ounces of chopped semisweet chocolate
2 tablespoons, plus 1 teaspoon butter
1/2 cup sugar
1/2 cup heavy cream
1/4 cup hot water
1 teaspoon vanilla
Pinch of salt

Steps:

Preheat oven to 350 degrees. Mix all ingredients in medium bowl. Press crust mixture onto bottom of 9-inch spring form pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely.
Mix ice cream, kahlua in large bowl. Mix in heath bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead covered.
Using small knife cut around side of pan to loosen torte. Remove pan sides, sprinkle saved crushed heath bar on top. Let torte stand 3 to 5 minutes. Cut into wedges and serve with hot fudge sauce.
Combine chopped dark chocolate with butter, sugar, heavy cream, and hot water. Melt mixture stirring, at low heat for five minutes. Remove from heat, add vanilla and salt and serve warm.

FUDGE MOCHA TORTE

Fudge Mocha Torte image

This scrumptious elegant cake is not tricky to prepare since it starts with a boxed mix. With its sweet syrup and fluffy chocolate frosting, it's very rich, so you can cut small slices and still satisfy a crowd.

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 16-18 servings.

Number Of Ingredients 16

Ingredients

1 package devil's food cake mix (regular size)
1 cup sour cream
3/4 cup cold strong brewed coffee
1/3 cup vegetable oil
3 large eggs
1 teaspoon almond extract
1/3 cup miniature chocolate chips
SYRUP:
3 tablespoons warm strong brewed coffee
3 tablespoons sugar
FROSTING:
1 cup butter, softened
1 cup shortening
2 pounds confectioners' sugar (about 7-1/2 cups)
2 tablespoons baking cocoa
3 to 4 tablespoons strong brewed coffee

Steps:

Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, combine cake mix, sour cream, coffee, oil, eggs and extract. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Stir in chips. Pour into prepared pan. Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Gently peel off waxed paper., For the syrup, combine the coffee and sugar; brush over the warm cake. Cool completely. Cut cake into three 10x5-in. portions. For frosting, cream the butter and the shortening in a bowl until fluffy. Beat in the confectioners' sugar and cocoa. Add the coffee; beat until light and fluffy. Spread 3/4 cup between each layer. Spread remaining frosting over top and sides of cake.

Nutrition Facts : Calories 603 calories, Fat 32g fat (13g saturated fat), Cholesterol 72mg cholesterol, Sodium 342mg sodium, Carbohydrate 77g carbohydrate (62g sugars, Fiber 1g fiber), Protein 3g protein.