Best Layered Mocha Cream Torte Recipes

DEEP DARK MOCHA TORTE

Steps:

• 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.
• 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.

HEIDI'S MOCHA CREAM TORTE

Steps:

• Heat the over to 350. Grease and flour three 9" round cake pans.
• In a large bowl, combine all of the crunch layer ingredients until crumbly.
• Firmly press 1/3 crunch mixture (about 1 cup) into each prepared pan.
• In the same bowl, place cake mix, pudding mix and water and blend.
• Add eggs, one at a time until well mixed.
• Add oil and finish mixing well.
• Pour into prepared cake pans, covering crunch layer completely.
• Bake for 25 - 30 minutes or until tooth pick comes out clean.
• Coll cake for 10 minutes in the pans, then invert onto cooling racks to cool completely.
• In a small bowl blend all frosting ingredients until smooth.
• Place one layer, crunch side up, on a serving plate and spread with 1/3 of the frosting.
• Repeat with the remaining layers and frosting.
• Garnish with chocolate curls, if desired.

TOFFEE MOCHA CREAM TORTE

Steps:

• In a mixing bowl, cream butter and sugar.
• Beat in eggs and vanilla.
• Combine flour, cocoa, baking soda,salt Add to creamed mixture alternately with buttermilk.
• Dissolve coffee in water;add to batter.
• Beat for two minutes.
• Pour into 3 greased and floured 9" round pans.
• Bake at 350 for 16-20 minutes, until toothpick comes out clean.
• Cool for ten minutes Remove from pans to wire rack to cool completely.
• FOR TOPPING: dissolve coffee in water in a mixing bowl;cool.
• Add cream and brown sugar.
• Beat until stiff peaks form.
• Place cake on a serving plate;top with 1/3 of topping.
• Sprinkle with 1/3 of crushed candy.
• Repeat twice.
• Let sit in refrigerator at least twelve hours.

MOCHA TORTE 1936

Steps:

• 1. CAKE: Separate and beat the yolks (reserve the whites), adding the sugar a little at a time.
• 2. Add the flour, stir to incorporate, then add the nuts and stir. NOTE: If you cannot find ground nuts you can grind them yourself in a food processor. To keep from making nut butter, use 1/4 C of the sugar to help grind the nuts.
• 3. Beat the egg whites to stiff peaks and then fold into above mixture and pour into two well greased 8" round cake pans. (May need to line pans with parchment paper.)
• 4. Bake 300, for 45 minutes After baked, let cool 20 minutes, and then remove from pans and let cool completely. I am not really sure how many layers this will make. I've provided for two layers but a whole pint of whipping cream between 2 layers seems excessive, so, perhaps it makes 3 or 4 layers (each layer cut in half ?) which would make better sense (to me, at least).
• 5. THE FILLING: Whip the cream, gradually add the cocoa, powdered sugar and coffee essence, while continuing to beat.
• 6. Assemble: Place bottom layer on decorative plate, spread 1/3 of the filling to within 1 inch of outside edge, position another layer on top and repeat, ending up with last cake layer on top.
• 7. FROSTING: cream the butter, 1 C of sugar, and the cocoa essence... if you need to adjust the consistency either add more sugar or a little more butter. More butter will make it lighter and fluffier, more sugar will make it stiffer and heavier. (Do not melt the butter, it should be slightly cool, just out of the fridge for about 10-20 minutes -- room temperature is too soft.)
• 8. OPTIONAL: To keep the frosting from being too salty, use unsalted butter and then add 1/4 tsp of salt. FROST THE CAKE and garnish as you please (with chocolate coffee beans, or shaved chocolate, or whatever you wish)
• 9. I've tried to fill out the directions for you... if I've forgotten something please comment and let me know. Thanks!! You can do a search for "coffee essence" and "cocoa essence" to see what those ingredients are and where to find them. I discovered that they sell coffee essence at Amazon.com. Who knew?