Fruit Crowned Chocolate Mocha Cream Torte

Name: Fruit Crowned Chocolate Mocha Cream Torte
Prep time: 1 h 30 min
Total time: 6 h 45 min
Yield: 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

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

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1 hr 30 min

Prep Time

06 hrs 45 min

Total Time

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

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.
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.
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.
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.
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.)
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)

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