Skip Navigation
Close
Search recipes, ingredients, articles, products...
Fruit Crowned Chocolate Mocha Cream Torte

Fruit Crowned Chocolate Mocha Cream Torte

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


What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

1 hr 30 min
Prep Time
06 hrs 45 min
Total Time
16
servings

Ingredients

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

How to make

  1. STEP 1

    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.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    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.)

  6. STEP 6

    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.

Tip #1

If only 2 (8-inch) round cake pans are available, bake 2 layers at a time.

Nutrition (1 serving)

480 Calories
37 Fat (g)
175 Cholesterol (mg)
210 Sodium (mg)
36 Carbohydrates (g)
0 Dietary Fiber
6 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.