The best delicious Chocolate Mocha Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Mocha Torte recipe today!
Hello my friends, this Chocolate Mocha Torte recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Mocha Torte is amazingly delicious, and addictive, everyone will be asking for more Chocolate Mocha Torte.
What Makes This Chocolate Mocha Torte Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Mocha Torte.
Ready to make this Chocolate Mocha Torte Recipe? Let’s do it!
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Cocoa
1 pk Devil’s food cake mix with
-pudding
1 3/4 c Water
2 lg Eggs
1/2 c (3 ounces) semisweet
-chocolate morsels
2 ts Instant coffee granules
1/2 c Plain yogurt
1/2 c Cottage cheese
1 tb Vanilla extract
Powdered sugar
3 tb Grated semisweet chocolate
GARNISH
Fresh strawberry halves
Grease 2 (9-inch) round cakepans; dust lightly with cocoa. Beat cake
mix, 1 3/4 cups water, and eggs at medium speed with an electric
mixer 30 seconds; beat 2 minutes at high speed. Pour into prepared
cakepans. Bake at 350=B0 for 25 to 30 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans on wire racks 10
minutes; remove from pans, and cool on wire racks. Slice each cake
layer in half horizontally. (Keep layers covered to prevent drying.)
Cook chocolate morsels and coffee granules in a heavy saucepan over
low heat, stirring constantly, until melted. Process yogurt, cottage
cheese, and vanilla in a blender until smooth, stopping once to
scrape down sides. Gradually add chocolate mixture, processing until
blended; chill.
Place 1 cake layer on a serving plate; spread with one-third of
chocolate mixture. Repeat procedure twice; top with remaining cake
layer. Cover and chill at least 2 hours. Sprinkle with powdered
sugar. Sprinkle grated chocolate over top in a checkerboard design.
Garnish, if desired. MEXICAN CHOCOLATE SAUCE
1 cup cocoa
1/2 cup sugar
3/4 teaspoon ground cinnamon
3/4 cup half-and-half 1/2cup butter or margarine, melted
1/4 cup honey
3 tablespoons coffee liqueur Combine first 3 ingredients in a
small saucepan. Gradually whisk in half-and-half, butter, and honey.
Bring to a boil over medium heat, stirring constantly. Remove from
heat; stir in liqueur. Serve warm over ice cream or pound cake. Makes
2 cups.
Yields
12 Servings
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