Ingredientes para Dk's Mocha Cream Chocolate Torte
- German Chocolate Cake Mix
- Water as directed on cake mix box
- Oil as directed on cake mix box
- Eggs as directed on cake mix box
- 1 cup granulated sugar
- 1/4 cup cornstarch
- Instant Coffee Crystals
- 2 cups milk
- Butter
- 4 cups powdered sugar
- Chocolate Sprinkles
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Como fazer Dk's Mocha Cream Chocolate Torte
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, combine the cake mix, water, oil, and eggs. Beat at low speed until just moistened.
- Beat at high speed for 2 minutes.
- Pour batter into the prepared pan and bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the mocha cream filling:
- In a medium saucepan, whisk together the sugar, cornstarch, and instant coffee until well combined.
- Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils. This should take about 2-3 minutes.
- Remove from heat and stir in the vanilla extract. Cover the mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 30 minutes, or until completely cool.
- In a large bowl, cream together the margarine and powdered sugar until light and fluffy.
- Gradually add the cooled mocha mixture, beating until smooth and creamy.
- Once the cake has completely cooled, carefully slice it horizontally into four even layers.
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of the mocha cream filling evenly over the cake layer.
- Repeat layers 14 and 15 with the remaining cake layers and filling, ending with a layer of filling on top.
- Frost the sides and top of the torte with the remaining mocha cream.
- Garnish with chocolate curls (optional).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
128g
Fat
64g
Carbs
16g
