Deep Dark Mocha Torte

Name: Deep Dark Mocha Torte
Cuisine: American
Ingredients: 1 packages Betty Crocker SuperMoist chocolate fudge cake mix; 1 1/3 cup water; 1/2 cup vegetable oil; 3 eggs; 1/3 cup granulated sugar; 1/3 cup rum; 1 1/4 tsp instant espresso coffe (dry); 16 oz mascarpone cheese; 1 cup powdered sugar; 1 tsp vanilla; 1 1/2 cup semi sweet chocolate chips; 6 tbsp BUTTER; 1/3 cup heavy whipping cream

stinamonster @cook_3871867

Ain't yo mamas chocolate cake! Awesome for chocolate lovers :excited

stinamonster @cook_3871867

Ain't yo mamas chocolate cake! Awesome for chocolate lovers :excited

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Ingredients

cake
1 packagesBetty Crocker SuperMoist chocolate fudge cake mix
1 1/3 cupwater
1/2 cupvegetable oil
3eggs
1/3 cupgranulated sugar
1/3 cuprum
1 1/4 tspinstant espresso coffe (dry)
mascarpone filling
16 ozmascarpone cheese
1 cuppowdered sugar
1 tspvanilla
chocolate ganache
1 1/2 cupsemi sweet chocolate chips
6 tbspBUTTER
1/3 cupheavy whipping cream

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Steps

1

Heat oven to 350° Fahrenheit. Grease bottoms only of 2 round, 8 1/2 or 9 1/2 in pans, with shortening. Lightly flour.
2

Beat cake mix, water, oil, and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
3

Bake 29-39 min or until a toothpick inserted in center, comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove to wire rack. Cool completely, about 1 hour.
4

Meanwhile, stir sugar, rum, and coffee ( dry) in 1 qt saucepan, until coffee is dissolved. Heat to boiling, stirring occasionally, remove from heat. Cool completely. Make Mascarpone filling and chocolate ganache.
5

Cut each cake layer horizontally to make 2 layers each. Brush about 1 tablespoon of rum mixture over cut side of each layer; let stand 1 minute to soak into cake. Fill each layer with about 2/3 cup mascarpone filling. Frost side and top of cake with chocolate ganache. Store I'm Refrigerator.
6

*Mascarpone Filling *
7

Beat all ingredients in medium bowl with electric mixer on low just until blended
8

* Chocolate Ganache*
9

Heat all ingredients in 1 qt saucepan over low heat, stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened
10

*from Betty Crocker SuperMoist Cake Mix Recipes* April 2004 edition