Layered Mocha Cream Torte Recipes

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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 :

MOCHA CREAM



Mocha Cream image

A tasty coffee flavored whipped cream perfect for fillings and/or frostings.

Provided by Carol

Categories     Desserts     Frostings and Icings     Chocolate

Yield 16

Number Of Ingredients 4

2 cups heavy whipping cream
2 tablespoons white sugar
1 tablespoon instant coffee powder
1 tablespoon boiling water

Steps:

  • Beat whipping cream and sugar together in mixing bowl until stiff. Dissolve coffee granules in boiling water. Cool. Add to whipped cream and beat in. Makes enough to frost and fill one 8 or 9 inch 2 layer cake. Keep Mocha Cream refrigerated.

Nutrition Facts : Calories 109.1 calories, Carbohydrate 2.5 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 11.4 mg, Sugar 1.6 g

LAYERED MOCHA CAKE RECIPE



Layered Mocha Cake Recipe image

Get out coffee, chocolate cake mix and instant pudding for our Layered Mocha Cake Recipe! Use this mocha cake recipe to make a scrumptious coffee dessert.

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h43m

Yield 16 servings

Number Of Ingredients 11

1 cup hot water
4 tsp. MAXWELL HOUSE Instant Coffee, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
4 eggs
1/3 cup oil
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 container (16 oz.) ready-to-spread chocolate frosting
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Add hot water to 2 tsp. coffee granules in large bowl; stir until dissolved. Add cake mix, dry pudding mix, eggs and oil; beat with mixer until blended. Pour into prepared pan. Bake 30 to 33 min. or until toothpick inserted in center comes out clean. Cool completely.
  • Melt 2 oz. chocolate as directed on package. Add to cream cheese, marshmallow creme and remaining coffee granules in large bowl; beat with mixer until blended.
  • Use foil handles to lift cake from pan; cut crosswise in half. Stack cake layers on plate, spreading cream cheese mixture between layers. Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto top and side of cake. Melt remaining chocolate; drizzle over cake.

Nutrition Facts : Calories 450, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 450 mg, Carbohydrate 60 g, Fiber 2 g, Sugar 45 g, Protein 5 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

MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING



Mocha Layer Cake with Chocolate-Rum Cream Filling image

Categories     Cake     Coffee     Mixer     Chocolate     Dessert     Bake     Christmas     Valentine's Day     Winter     Birthday     Chill     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 21

Filling and Topping
4 cups whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately
1/3 cup dark rum
2 teaspoons vanilla extract
Syrup
1/4 cup water
2 tablespoons sugar
2 tablespoons dark rum
Cake
1 1/2 teaspoons vanilla extract
3/4 teaspoon instant coffee powder
2/3 cup cake flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
3 large eggs, separated
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt

Steps:

  • For filling and topping:
  • Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
  • For syrup:
  • Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.
  • For cake:
  • Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper; butter paper. Combine vanilla and coffee powder in cup; swirl to dissolve coffee. Sift flour, cocoa, and baking soda into small bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness.
  • Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).
  • Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serrated knife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat just until pourable. Pour topping onto top center of cake. Using small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.
  • Cut cake into 16 squares and serve.

MOCHA BUTTERCREAM AND MOCHA PASTRY CREAM



Mocha Buttercream and Mocha Pastry Cream image

A filling of custardy pastry cream is layered within the Mocha Bubble Cake. Ultra-smooth buttercream adds a rich finishing touch.

Provided by Martha Stewart

Categories     Food & Cooking

Time 3h5m

Yield Makes 4 cups each (enough for one 8-inch layer cake)

Number Of Ingredients 16

2 tablespoons instant espresso powder
2 tablespoons hot water
4 large egg whites, room temperature
1 1/4 cups sugar
3 sticks unsalted butter, room temperature, cut into small pieces
5 ounces semisweet chocolate, coarsely chopped, melted and cooled
2 1/2 teaspoons instant espresso powder
2 1/2 teaspoons hot water
2 large eggs, plus 2 large egg yolks
1/2 cup sugar
1/2 cup whole milk
1/2 vanilla bean, split and scraped, pod reserved for another use
1/4 cup plus 1 1/2 teaspoons cornstarch
Salt
1 1/2 tablespoons unsalted butter, cut into small pieces
1 1/2 ounces bittersweet chocolate, coarsely chopped

Steps:

  • Make the mocha buttercream: Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Heat egg whites and sugar in a heatproof bowl of a mixer set over a pan of simmering water, whisking until whites are warm to the touch and sugar dissolves, 2 to 3 minutes. (Mixture should feel smooth when rubbed between 2 fingers.) Whisk egg-white mixture with a mixer on medium-high speed until stiff, glossy peaks form and mixture cools completely, about 10 minutes.
  • Reduce speed to medium-low. Add butter, a few tablespoons at a time, whisking well after each addition. Switch to the paddle attachment, and reduce speed to low. Beat in espresso mixture and melted chocolate until smooth, then beat to reduce air bubbles, 3 to 5 minutes. Cover with plastic wrap, and let stand at room temperature until ready to use.
  • Make the mocha pastry cream: Prepare an ice-water bath. Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Whisk eggs, egg yolks, and 1/4 cup sugar in medium bowl.
  • Bring remaining 1/4 cup sugar, the milk, vanilla seeds, cornstarch, and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat, whisking constantly. Remove from heat, and gradually whisk one-third of hot-milk mixture into egg mixture. Whisk entire mixture back into saucepan. Raise heat to medium-high, and bring to a boil, whisking constantly. Cook, continuing to whisk, until mixture is thick enough to hold its shape when lifted with a spoon, about 3 minutes.
  • Remove from heat. Whisk in butter, 1 piece at a time. Whisk in espresso mixture and chopped chocolate until smooth. Strain mixture through a fine sieve into a bowl. Cover with parchment or plastic wrap, pressing it directly on surface to prevent a skin from forming. Transfer to ice-water bath; let stand until cooled, about 30 minutes. Refrigerate until chilled and firm, at least 2 hours.

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.

LAYERED MOCHA



Layered Mocha image

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield 2 servings

Number Of Ingredients 0

Steps:

  • Microwave 4 ounces chopped bittersweet chocolate with 1/4 cup water on 50 percent power until melted, 2 minutes, stirring halfway through. Divide among 4 small mugs and top each with a spoonful of condensed milk and a shot of hot espresso.

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.

MOCHA LAYER CAKE



Mocha Layer Cake image

Yummy delicious chocolate layer cake with a hint of coffee!

Provided by Dan

Categories     Chocolate Cake

Time 1h30m

Yield 18

Number Of Ingredients 16

1 teaspoon baking soda
1 cup buttermilk
3 cups sifted cake flour
¼ cup cocoa powder
¼ teaspoon salt
1 cup unsalted butter, softened
2 ½ cups white sugar
1 tablespoon strong brewed coffee
2 teaspoons strong brewed coffee
2 teaspoons vanilla extract
5 large egg whites
½ cup unsalted butter, softened
2 tablespoons unsweetened cocoa powder
4 ½ cups sifted powdered sugar
1 large egg yolk, beaten
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
  • Dissolve baking soda in buttermilk. Combine flour, cocoa powder, and salt in a separate bowl.
  • Beat butter in a mixing bowl until creamy. Gradually add sugar, beating well. Add flour mixture alternately with the buttermilk mixture, beginning and ending with the flour mixture; mix well after each addition. Stir in 1 tablespoon plus 2 teaspoons coffee and vanilla.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the creamed mixture. Pour batter into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto a serving plate or cooling rack. Let cool, about 20 more minutes.
  • While the cake is cooling, beat butter and cocoa powder for frosting in a bowl until well creamed. Add powdered sugar, egg yolk, and vanilla and beat until smooth.
  • Stack the 3 cake layers on top of each other, spreading frosting between layers, and on top of the cake.

Nutrition Facts : Calories 471 calories, Carbohydrate 79.5 g, Cholesterol 52.6 mg, Fat 16.2 g, Fiber 1 g, Protein 4 g, SaturatedFat 10.1 g, Sodium 135.5 mg, Sugar 59.4 g

HEIDI'S MOCHA CREAM TORTE



Heidi's Mocha Cream Torte image

I have been making this delicious cake for my daughter Heidi's birthday for the past 28 years. It comes from Pillsbury's Chocolate Lovers Cookbook, that was published in 1983. We hope you like it as much as we do.

Provided by reinecke53

Categories     Dessert

Time 1h

Yield 1 Cake, 16 serving(s)

Number Of Ingredients 15

1 1/2 cups graham cracker crumbs
3/4 cup firmly packed brown sugar
1/2 cup finely chopped walnuts
2 teaspoons espresso powder
3/4 cup butter, melted
1 chocolate cake mix
3 1/2 ounces chocolate pudding
3/4 cup water
3/4 cup vegetable oil
4 eggs
4 ounces cream cheese, softened
2 tablespoons butter, softened
2 cups sifted powdered sugar
1 tablespoon espresso powder
1 -2 tablespoon half-and-half

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.

Nutrition Facts : Calories 387.1, Fat 27.5, SaturatedFat 9.9, Cholesterol 81.4, Sodium 180.3, Carbohydrate 33.6, Fiber 0.5, Sugar 28.6, Protein 3.4

TOFFEE-MOCHA CREAM TORTE



Toffee-Mocha Cream Torte image

When you really want to impress someone, this scrumptious torte is just the thing to make! Instant coffee granules give the moist chocolate cake a mild mocha flavor, while the fluffy whipped cream layers, blended with brown sugar and crunchy toffee bits, are deliciously rich. -Lynn Rogers, Richfield, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 14 servings.

Number Of Ingredients 17

1 cup butter, softened
2 cups sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
2 teaspoons instant coffee granules
1 cup boiling water
TOPPING:
1/2 teaspoon instant coffee granules
1 teaspoon hot water
2 cups heavy whipping cream
3 tablespoons light brown sugar
6 Heath candy bars (1.4 ounces each), crushed, divided

Steps:

  • Preheat oven to 350° . 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. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; stir into batter., Pour into three greased and floured 9-in. round baking pans. Bake 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For topping, dissolve coffee in water in a large bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice. Store in the refrigerator.

Nutrition Facts : Calories 487 calories, Fat 28g fat (17g saturated fat), Cholesterol 113mg cholesterol, Sodium 403mg sodium, Carbohydrate 56g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.

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From marshasbakingaddiction.com


MOCHA ICE CREAM TORTE RECIPE - FOOD NEWS
FROZEN MOCHA ICE CREAM TORTE 1 cup crisp macararoon cookie crumbs (about 10 cookies) 2 tblsp butter or margarine 3 cups chocolate ice cream, softened Hot Fudge Sauce (recipe follows), divided 3 cups coffee ice cream, softened 4 ounces English toffee-flavored candy bars, coarsely crushed Combine crumbs and butter; mix well.
From foodnewsnews.com


LAYERED CHOCOLATE CREAM TORTE - THAT SKINNY CHICK CAN BAKE
2021-07-02 Process until crumbs form. Set aside 3/4 cup of the crumbs. Add melted butter to remaining crumb mixture and process until well combined. Press mixture onto bottom of a 9-inch springform pan Bake crust for 10 minutes, then cool on a wire rack. Add chocolate, butter and coffee powder to a large microwave safe bowl.
From thatskinnychickcanbake.com


LAYERED TORTE - RECIPES | COOKS.COM
Melt butter and mix with flour and nuts. Press evenly into bottom of 9"x13" pan. Bake at 350 degrees for 10 to 12 minutes and cool. Cream ...
From cooks.com


LAYERED MOCHA MOUSSE CREAM TORTE - MAROSCOOKING
2021-05-06 2 3/4 cups chilled whipping cream; 1/4 cup powdered sugar; 1 teaspoon ground cinnamon; for whipped cream topping: 1 1/2 cup whipped cream; 3 tablespoons pure vanilla extract ; 2 ounces of a semi sweet or milk chocolate bar for shavings (optional) Cinnamon for sprinkling (optional) Directions: for crust: Preheat oven to 350°F. Using a food ...
From maroscooking.com


RECIPE DETAIL PAGE | LCBO
1. Preheat the oven to 350°F (180°C). Line the bottom of two 8-inch (20-cm) round layer cake pans with parchment paper and set aside. 2. Place the chopped chocolate in a small bowl. Pour in the ¼ cup (60 mL) boiling water and stir until the chocolate is melted and smooth. Set …
From lcbo.com


MOCHA TORTE WITH MOCHA BUTTER CREAM FROSTING | DIXIE CRYSTALS
Directions. Preheat oven to 350°F. 1. Grease and flour three 8-inch cake pans. Set aside. 2. Sift together flour, baking soda, and salt. 3. In a separate bowl, combine cocoa, 1/2 cup powdered sugar, and coffee. 4. Cream butter with 1 1/4 cups powdered sugar. Add cocoa mixture, sour cream and vanilla.
From dixiecrystals.com


MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING - PROVEN …
2022-01-28 Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day. Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in …
From proven-recipes.com


MOCHA LAYER CAKE RECIPE - THERESCIPES.INFO
In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking soda, and salt; add to creamed mixture alternately with coffee and sour cream. Pour …
From therecipes.info


LAYERED MOCHA CREAM TORTE | PRINT FROM BAKESPACE.COM
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.
From bakespace.com


LAYERED TORTE CHOCOLATE - RECIPES - PAGE 2 | COOKS.COM
Heat oven to 350 degrees. ... combine all crunch layer ingredients until crumbly. Firmly press ... Store, covered, in refrigerator. 16 servings. Firmly press ...
From cooks.com


LAYERED MOCHA CHEESECAKE - SMITTEN KITCHEN
2018-08-17 Add egg and vanilla and beat until smooth. Add baking powder, salt and cocoa and beat until combined. Add flour and mix just until it disappears. Shape wafers: Roll dough between 2 large pieces of parchment paper until very, very thin and roughly the size of a half-sheet pan (13×18 inches).
From smittenkitchen.com


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