I spent two days organizing my recipe binders. I get recipes online from Betty Crocker, real simple, all recipes and probably a couple extra. I also take recipes out of magazines and I've had a pile of them that needed to be organized. Beings I have nothing but time I did just that. I put all the recipes in plastic sleeves and wow is my dessert binder thick! To slim down the recipes I can only do one thing and that is try them and toss out the one's that get 5 or less on a 1-10 rating scale. So I'm going to attempt one dessert recipe a week. Realistically there may be some weeks I don't and some I may make a couple. I started with a recipe from Betty Crocker today. Its Deep Dark Mocha Torte. It has many steps and takes some time but OMG, it was well worth it! It states to use 9in round pans and with my round pans not telling me the dimensions I think I may have used 12in ones. You are suppose to be able to cut each of the 2 cakes horizontally in half but mine were not thick enough so I just have one layer. Grant gives it an 8 saying it was very good and I give it an 8 1/2. I rated it high cause I'm not a huge cake fan but this was super moist and tasted so delectable! It was easy to make even though it did have a few steps, it wasn't difficult..that's a huge plus in my book. It did not get a solid 10 from me though only because it was so super sweet that you really can't devour a whole lot...which in the end isn't probably such a bad thing eh'
Prep: 50 Min
Total: 3 Hr 25 Min
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
"Cake soak"
1/3 cup granulated sugar
1/3 cup rum or water
1 1/4 teaspoons instant espresso coffee granules
"Filling"
2 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk
"Ganache"
1 1/2 cups semisweet chocolate chips
6 tablespoons butter (do not use margarine)
1/3 cup whipping cream
Directions
Heat oven to 350°F (325ºF for dark or nonstick pans). Grease and lightly flour two 8- or 9-inch round cake pans, or spray with baking spray with flour. Make and cool cakes as directed on box for 8- or 9-inch rounds. Refrigerate layers about 45 minutes for easier handling.
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.
In medium bowl, beat filling ingredients with electric mixer on low speed just until blended, adding enough milk for spreading consistency; set aside.
In 1-quart saucepan, heat ganache ingredients over low heat, stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened.
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.
