Comida Kraft
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Deep Dark Mocha Torte

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Make It

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  • 1. Preheat oven to 350°F (325ºF for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray); lightly flour. Make and cool cakes as directed on box for 8- or 9-inch round pans.
  • 2. 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.
  • 3. In medium bowl, beat all filling ingredients on low speed just until blended, adding enough milk for spreading consistency; set aside.
  • 4. In 1-quart saucepan, heat all ganache ingredients over low heat, stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened.
  • 5. 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.


Prep Time: 50 min Start to Finish: 2 hr 40 min Makes: 12 to 16 servings High Altitude (3500-6500 ft): Follow High Altitude cake mix directions on box for 8- or 9-inch pans. Special Touch Garnish cake by piping on sweetened whipped cream and adding chocolate-covered coffee beans. Success If ganache becomes too thick to spread, let it stand at room temperature a few minutes and stir to soften.

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