Birthday = Chocolate Cake

Today I'm making this cake for my mom's birthday.

Deep Dark Mocha Torte

Courtesy of Betty Crocker

Torte

• 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
• Water, vegetable oil and eggs called for on cake mix box
• 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

Instructions:

1. Heat oven to 350°F (325ºF for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray); lightly flour. Make and cool cakes as directed on box for 8- or 9-inch round pans.
2. 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.
3. In medium bowl, beat all filling ingredients on low speed just until blended, adding enough milk for spreading consistency; set aside.
4. In 1-quart saucepan, heat all ganache ingredients over low heat, stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened.
5. 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. High Altitude (3500-6500 ft): Follow High Altitude cake mix directions on box for 8- or 9-inch pans.

I think Next Year I'll try this recipe since she hearts raspberries! Chocolate Layer Cake with Chocolate-Raspberry Frosting

Bon Appétit -February 1999

INGREDIENTS:

• 2 2/3 cups cake flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2/3 cup unsweetened cocoa powder (preferably Dutch-process)
• 1 teaspoon instant espresso powder
• 2/3 cup boiling water
• 1 1/3 cups buttermilk
• 2 teaspoons vanilla extract
• 2 cups sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup vegetable shortening, room temperature
• 2 extra-large eggs

Chocolate-Raspberry Frosting

• 10 chocolate wafer cookies, finely crushed (6 tablespoons)
• 4 1/2 tablespoons seedless raspberry jam
• 2 6-ounce baskets fresh raspberries

PREPARATION:

1. Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment paper. Butter parchment. Dust pans with flour; tap out excess.
2. Sift 2 2/3 cups flour, baking soda and salt into medium bowl. Combine cocoa and espresso powder in another medium bowl. Whisk boiling water, then buttermilk and vanilla into cocoa mixture. Using electric mixer, beat sugar, butter and shortening in large bowl until fluffy. Beat in eggs 1 at a time. Add dry ingredients alternately with buttermilk mixture in 3 additions each. Beat batter until smooth, about 2 minutes. Divide between prepared pans.
3. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks. Peel off paper. Cool completely. Chill cakes 1 hour.
4. Meanwhile, prepare the Chocolate-Raspberry Frosting. Place 1 cake layer on work surface. Place 8-inch-diameter cake pan or plate atop cake. Using serrated knife, cut around cake pan, trimming to form 8-inch-diameter cake. Repeat with second cake layer. Transfer cake trimmings to processor; grind finely. Place in bowl. Mix in cookie crumbs.
5. Using serrated knife, cut each cake horizontally in half. Using 9-inch tart pan bottom as aid, transfer 1 cake layer, cut side up, to platter. Spread 1 1/2 tablespoons raspberry jam over. Spread 1/2 cup frosting over jam. Repeat layering 2 more times, using 1 cake layer, 1 1/2 tablespoons jam and 1/2 cup frosting for each layer. Top with fourth cake layer, cut side down.
6. Spread remaining frosting over top and sides of cake. Press crumb mixture generously onto frosting on top and sides of cake. Arrange raspberries in concentric circles atop cake
7. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 1 hour before serving.)