Best Mocha Cream Chocolate Torte Recipes

CHOCOLATE RASPBERRY TORTE WITH MOCHA CREAM FILLING

Steps:

• Preheat oven to 350°F (180°C).
• Grease and flour torte pans; set aside.
• Prepare cake mix according to package directions; divide batter equally between pans.
• Bake 18-22 minutes or until wooden pick inserted in centers comes out clean.
• Remove from oven to cooling rack, cool 5 minutes.
• Remove cakes from pans; cool completely.
• Meanwhile in chilled bowl, beat cream until it begins to thicken.
• Gradually add sugar and coffee; continue beating until stiff.
• Once torte layers have cooled completely, use half of the Mocha Cream to frost the top of the first layer; place on decorative plate.
• Place the second layer over top of the first frosted layer and use the remaining Mocha Cream to frost the top of the torte.
• Arrange the raspberries on top of the torte in a decorative pattern (see photo for example).
• Keep refrigerated until serving and refrigerate leftovers, if any.

MOCHA CREAM CHOCOLATE TORTE

Steps:

• Heat oven 350*.
• Grease and flour 13x9 inch pan.
• In large bowl, combine cake mix, water, oil and eggs, beating at low speed until moistened.
• Beat 2 minutes at high speed,.
• Pour into prepared pan; bake at 350* for 30-40 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in heavy saucepan combine sugar, cornstarch and instant coffee; blend well.
• Gradually stir in milk.
• Cook over medium heat until mixture thickens and boils, stirring constantly.
• Remove from heat; cover with plastic wrap.
• Refrigerate 30 minutes or until cool. (Mixture will be very thick.).
• In large bowl beat margarine and powdered sugar until well blended.
• Gradually add cooled coffee mixture; beat until light and fluffy.
• To assemble torte, cut cooled cake in half lengthwise.
• Slice each half in half horizontally to make 4 layers.
• Place 1 layer on serving tray.
• Spread top with frosting mixture.
• Repeat with remaining layers and frosting.
• Frost sides and top of cake.
• Sprinkle top of torte with chocolate curls if desired.
• Store in refrigerator.

MOCHA CREAM CHOCOLATE TORTE

Steps:

• Heat oven to 350°F. Grease and flour 13 x 9-inch pan. In large bowl, combine all cake ingredients at low speed until moistened beat 2 minutes at high speed. Pour batter into greased and floured pan. Bake at 3500 F. for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes remove from pan. Cool completely.Meanwhile, in medium saucepan, combine sugar, cornstarch and instant coffee blend well. Gradually stir in milk. Cook over medium heat until mixture thickens and boils, stirring constantly. Remove from heat cover with plastic wrap. Refrigerate 30 minutes or until cool. (Mixture will be very thick.) In large bowl, beat margarine and powdered sugar until well blended. Gradually add cooled coffee mixture beat until light and fluffy.To assemble torte, cut cooled cake in half lengthwise. Slice each half in half horizontally to make 4 layers. Place 1 layer on serving tray. Spread top with about 1/3 cup frosting. Repeat with remaining layers and frosting. Frost sides and top of cake. Sprinkle top of torte with chocolate sprinkles garnish with almonds. Store in refrigerator. HIGH ALTITUDE - Above 3,500 feet: See package for directions.Nutrition Per Serving: Calories 480 Protein 5g Carbohydrate 51g Fat 28g Sodium 470mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.