Dk S Mocha Cream Chocolate Torte Recipes

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FRUIT CROWNED CHOCOLATE MOCHA CREAM TORTE



Fruit Crowned Chocolate Mocha Cream Torte image

Chocolate cake layers are filled and frosted with a chocolate, mocha and whipped cream mixture-truly decadent!

Provided by Land O'Lakes

Categories     Torte     Cream     Mocha     Dairy     Dessert

Time 1h1m

Yield 16 servings

Number Of Ingredients 21

Cake
8 large Land O Lakes® Eggs
1 cup sugar
1/4 cup all-purpose flour
1 cup Land O Lakes® Butter melted
8 (1-ounce) squares semi-sweet baking chocolate, melted
1 1/2 cups finely ground pecans
Mocha Filling
1/2 cup sugar
3 tablespoons cornstarch
1 1/2 cups Land O Lakes® Half & Half
1/4 cup Land O Lakes® Butter
2 (1-ounce) squares semi-sweet baking chocolate
1 tablespoon instant coffee granules
1/8 teaspoon salt
Topping
1 cup Land O Lakes® Heavy Whipping Cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
Garnish
Sliced strawberries

Steps:

  • Heat oven to 350°F. Line bottom and sides of 4 (8-inch) round cake pans with aluminum foil leaving 2-inch edge of aluminum foil; grease and flour bottoms only.
  • Beat eggs at medium-high speed in bowl until light and foamy. Add 1 cup sugar and flour; continue beating, scraping bowl often, until well mixed. Add 1 cup butter and 8 squares melted chocolate; continue beating, scraping bowl often, until well mixed. Add ground pecans; continue beating until well mixed.
  • Spoon one-fourth batter into each prepared pan; tap lightly on counter to remove any large air bubbles. Bake 15-20 minutes or until toothpick inserted in center comes out clean. (Cake top is crusty and cake may shrink while cooling.) Cool 5 minutes. Lift cakes from pans, using aluminum foil. Cool completely; remove aluminum foil. Brush edges of cake to remove crumbs.
  • Combine 1/2 cup sugar and cornstarch in 2-quart saucepan; stir in half & half to dissolve cornstarch. Add all remaining filling ingredients. Cook over medium heat, stirring often, 6-8 minutes or until mixture comes to a full boil. Boil, stirring constantly, 1 minute. Remove from heat. Cover surface with plastic food wrap; refrigerate 2-3 hours or until completely cooled.
  • Beat all topping ingredients in bowl at high speed, scraping bowl often, until stiff peaks form. Stir 1 cup topping into cooled mocha filling. (Mocha filling will be very stiff before mixing in topping.)
  • Place 1 cake round on serving plate. Frost top only of cake with mocha filling. Top with second cake round and frost with 1/3 mocha filling. Top with second cake round and frost with 1/3 mocha filling. Place third cake round on top of filling. Frost top with remaining 1/3 mocha filling. Top with remaining cake layer. Frost and decoratively pipe top of cake with remaining topping. Refrigerate at least 3 hours before serving. Just before serving, decorate top with sliced strawberries. Store refrigerated.

Nutrition Facts : Calories 480 calories, Fat 37 grams, SaturatedFat grams, Transfat grams, Cholesterol 175 milligrams, Sodium 210 milligrams, Carbohydrate 36 grams, Fiber 0 grams, Sugar grams, Protein 6 grams

MOCHA CREAM TORTE



Mocha Cream Torte image

My guests never guess that this impressive chocolate dessert relies on a packaged cake mix. Mocha flavor and cream cheese frosting make it special. -Mary Lonse, Chatfield, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 12

1-1/2 cups graham cracker crumbs
3/4 cup packed brown sugar
1/2 cup butter, melted
1/2 cup chopped walnuts
1 tablespoon mocha-flavored coffee drink mix
1 package dark chocolate cake mix (regular size)
FROSTING:
1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
2 tablespoons sour cream
3 tablespoons mocha-flavored coffee drink mix
4 cups confectioners' sugar

Steps:

  • Grease and flour three 9-in. round baking pans. Line bottoms with waxed paper; grease and flour the paper. In a small bowl, combine the cracker crumbs, brown sugar, butter, walnuts and drink mix; press into prepared pans. , Prepare cake batter according to package directions; pour over prepared crusts. Bake according to package directions. Cool for 10 minutes; remove from pans to wire racks to cool completely. Remove waxed paper., For frosting, in a large bowl, beat the cream cheese, butter, sour cream and drink mix until fluffy. Add confectioners' sugar; beat until smooth. , Place one cake layer, crunchy side up, on a serving plate. Spread with 3/4 cup frosting. Repeat with remaining layers and frosting. Store in the refrigerator.

Nutrition Facts :

CHOCOLATE MOCHA TORTE



Chocolate Mocha Torte image

A mocha filling is spread between the layers of this decadent chocolate cake that's piled high with flavor.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 30

CAKE:
1/2 cup baking cocoa
1/2 cup boiling water
2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
FILLING:
5 tablespoons all-purpose flour
1 cup whole milk
1 cup butter, softened
1 cup sugar
1/2 teaspoon instant coffee granules
2 teaspoons water
2 teaspoons baking cocoa
1 teaspoon vanilla extract
1 cup chopped pecans
FROSTING:
1/2 cup shortening
1/4 cup butter, softened
2 tablespoons plus 1-1/2 teaspoons evaporated milk
1 tablespoon boiling water
1-1/2 teaspoons vanilla extract
Dash salt
3-3/4 cups confectioners' sugar, divided
Pecan halves, optional

Steps:

  • For cake, make a paste of cocoa and water; cool and set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Blend in cocoa mixture. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, in a saucepan, combine flour and milk until smooth. Bring to a boil over low heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool., Meanwhile, cream butter and sugar until light and fluffy. Dissolve coffee in water; add to creamed mixture along with cocoa, vanilla and cooled milk mixture. Beat until fluffy, about 5 minutes. Fold in nuts. , Cut each cake into two horizontal layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with remaining cake layer. , For frosting, in a large bowl, cream shortening and butter until light and fluffy. Add the milk, water, vanilla, salt and half of the confectioners' sugar; mix well. Beat in the remaining confectioners' sugar until smooth and fluffy. Spread frosting between layers and over the top and sides of cake. Garnish with pecan halves if desired.

Nutrition Facts : Calories 660 calories, Fat 35g fat (16g saturated fat), Cholesterol 89mg cholesterol, Sodium 457mg sodium, Carbohydrate 84g carbohydrate (62g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE MOCHA MOUSSE TORTE



Chocolate Mocha Mousse Torte image

Looking for a chocolate mocha mousse using Betty Crocker™ Super Moist™ dark chocolate cake mix? Then check out this delicious torte recipe.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ dark chocolate cake mix
1 cup water
1/2 cup sour cream
1/4 cup vegetable oil
3 eggs
3/4 cup slivered almonds, toasted if desired, finely ground
4 oz semisweet baking chocolate, chopped
2 cups whipping cream
2 tablespoons instant espresso powder
2/3 cup sugar
1/2 cup sliced almonds, toasted if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan.) Spray two 9-inch cake pans with baking spray with flour.
  • In large bowl, beat cake mix, water, sour cream, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup ground almonds. Pour into pans.
  • Bake 33 to 41 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes before slicing.
  • Meanwhile, place chocolate in medium bowl. In 2-quart saucepan, heat whipping cream just to boiling. Pour hot cream over chocolate; let stand until mixture is melted and smooth when stirred. Using whisk, beat in espresso powder and sugar. Refrigerate chocolate mixture 1 hour, stirring occasionally, until cold. Beat cold chocolate mixture with electric mixer on high speed until soft peaks form, about 2 to 3 minutes.
  • Cut each cake layer horizontally into 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) On serving plate, place 1 bottom cake layer, cut side up, frost top with about one-fourth of the mousse. Repeat with second and third layers. Top with remaining cake layer and mousse. Sprinkle sliced almonds around top edge of cake. Refrigerate at least 30 minutes or until firm enough to easily cut before serving. Store covered in refrigerator.

Nutrition Facts : Calories 490, Carbohydrate 49 g, Cholesterol 110 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 33 g, TransFat 1/2 g

DEEP DARK MOCHA TORTE



Deep Dark Mocha Torte image

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

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 12

Number Of Ingredients 12

1 box 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

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.

Nutrition Facts : Calories 600, Carbohydrate 54 g, Cholesterol 120 mg, Fat 7 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 37 g, TransFat 1 g

DARK MOCHA TORTE



Dark mocha torte image

Try this rich torte as part of a selection of mini chocolate desserts - or assiete

Provided by Good Food team

Categories     Dessert, Dinner

Time 1h10m

Yield Makes 12 slices

Number Of Ingredients 14

175g dark chocolate , broken into pieces
100g unsalted butter , room temperature
100g golden caster sugar
2 eggs plus 1 yolk, lightly beaten
85g ground toasted hazelnut
25g plain flour
2 tbsp strong espresso coffee
175g plain flour
½ tsp baking powder
50g cocoa powder
50g icing sugar
140g unsalted butter , diced
3 egg yolks
crème fraîche or whipping cream, to serve

Steps:

  • first make the pastry. sift the flour, baking powder, cocoa powder and icing sugar into a bowl. Rub in butter until crumbly. Quickly mix in the eggs until everything comes together with the blade of a knife. Wrap in cling film. Chill for 30 mins. Roll out pastry and line a 21cm fluted loose-bottom tart tin. Chill for 20 mins. Heat oven to 200C/fan 180C/gas 6.
  • line the pastry case with parchment paper, fill with baking beans and bake blind for 15 mins. Remove beans and cook for a further 5 mins. Remove from oven and reduce temperature to 150C/fan 130C/gas 2.
  • To make the filling, melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave on High for 1-2 mins, then cool. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, yolk, nuts and flour. Fold in the chocolate and coffee, pour into the case and bake for 25-30 mins, until crumbs cling to an inserted skewer (the middle of the torte won't have set completely; it will continue to firm up out of the oven). Serve cut into thin slices, topped with crème fraîche or cream.

Nutrition Facts : Calories 437 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.14 milligram of sodium

MOCHA CREAM CHOCOLATE TORTE



Mocha Cream Chocolate Torte image

Simple chocolate cake filled and frosted with a rich mocha cream. Uses cake mix for easy preparation. From the Pillsbury Bake Off cookbook. This was an entry in 1986.

Provided by D2thaK

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

1 package pudding-included German chocolate cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
1/2 cup sugar
1/4 cup cornstarch
2 tablespoons instant coffee crystals
1 1/4 cups milk
1 cup butter, softened
1/4 cup powdered sugar
chocolate sprinkles, if desired

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.

LAYERED MOCHA CREAM TORTE



Layered Mocha Cream Torte image

Categories     Coffee     Chocolate     Dairy     Egg     Dessert     Freeze/Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 14

For crust
2 1/2 cups ground chocolate wafer cookies (from about 1 1/3 9-ounce packages)
1 1/2 tablespoons instant coffee powder
6 tablespoons (3/4 stick) unsalted butter, melted
For fillings
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
6 teaspoons instant coffee powder
1/2 cup sugar
3 tablespoons water
5 large egg whites
2 3/4 cups chilled whipping cream
1/4 cup powdered sugar
1/4 teaspoon ground cinnamon

Steps:

  • Make crust:
  • Preheat oven to 350°F. Blend ground cookies and coffee powder in processor. Set aside 3/4 cup cookie crumb mixture. Add butter to remaining crumb mixture and process until crumbs are moist. Press mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until just firm to touch, about 10 minutes. Cool completely.
  • Make fillings:
  • Stir chocolate, butter and 1 teaspoon coffee powder in heavy medium saucepan over medium-low heat until melted and smooth. Transfer to large bowl. Set chocolate mixture aside while preparing meringue.
  • Stir 1/2 cup sugar and 3 tablespoons water in small saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 240°F, tilting pan to submerge bulb, about 4 minutes.
  • Meanwhile, using electric mixer, beat whites in large bowl to soft peaks.
  • Gradually beat hot syrup into whites. Continue beating until medium-stiff peaks form, about 3 minutes. Fold 1/3 of meringue into lukewarm chocolate mixture to lighten. Fold in remaining meringue. Set chocolate meringue aside.
  • Combine 1/4 cup cream and 5 teaspoons coffee powder in large bowl; stir to dissolve. Add 2 1/2 cups cream, powdered sugar and cinnamon and beat until firm peaks form. Fold 1 1/2 cups coffee whipped cream into chocolate meringue, forming mocha mousse.
  • Spoon half of mocha mousse over bottom of crust. Sprinkle 3 tablespoons reserved crumb mixture over mousse. Spoon half of coffee whipped cream over crumbs. Sprinkle with 3 tablespoons crumbs. Repeat layering with remaining mocha mousse, crumbs, coffee whipped cream and crumbs. Cover and refrigerate until set, about 4 hours. (Can be made 2 days ahead; keep refrigerated.) Run knife around pan sides to loosen torte. Remove pan sides and serve.

CHOCOLATE RASPBERRY TORTE WITH MOCHA CREAM FILLING



Chocolate Raspberry Torte With Mocha Cream Filling image

This recipe needs two torte pans (I used Pampered Chef). If you do not have torte pans then follow the box directions to make two 8 or 9 inch layers and then make the cream filling as directed below. Also - This recipe was made using Betty Crocker Supermoist Devil's Food cake and the cake ingredients are listed below for that mix. If you are using a different brand, please follow the box instructions on the necessary ingredients to make the batter.

Provided by Mom2Rose

Categories     Dessert

Time 40m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) package betty crocker supermoist devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 1/2 cups whipping cream
1/3 cup packed brown sugar
1 tablespoon powdered instant coffee
2 cups fresh raspberries

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.

Nutrition Facts : Calories 420.1, Fat 28.2, SaturatedFat 9.8, Cholesterol 93.6, Sodium 387.7, Carbohydrate 40.9, Fiber 2.4, Sugar 23.4, Protein 5

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