Thought the combination of ingredients would be great but my guests and I were disappointed with this dessert. The cake was ok and the frosting/filling ok, but together it just tasted odd.
Mocha Crunch Cream Torte
"This coffee-flavored dessert is a special treat after dinner, especially with a cup of coffee. I added almond brickle chips to provide a little crunch between the cake layers and on top of the cake. During the holidays, I serve this cake because the combination of chocolate and mocha flavors is a nice change from traditional desserts." —Katie Wolosick, Atlanta
More From Cooking Light
- Calories: 315
- Calories from fat: 28%
- Fat: 9.6g
- Saturated fat: 4.7g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 0.7g
- Protein: 4.4g
- Carbohydrate: 54.8g
- Fiber: 1.3g
- Cholesterol: 17mg
- Iron: 2mg
- Sodium: 294mg
- Calcium: 48mg
- Cooking spray
- 1/2 cup unsweetened cocoa
- 1/2 cup boiling water
- 1 ounce bittersweet chocolate, chopped
- 3/4 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1/4 cup butter, softened
- 1/2 cup egg substitute
- 8 ounces cake flour (about 2 cups)
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup nonfat buttermilk
- 1/3 cup fat-free sour cream
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
- 6 tablespoons (3 ounces) 1/3-less-fat cream cheese, softened
- 1 tablespoon instant coffee granules
- 1 tablespoon butter, softened
- 2/3 cup almond brickle chips, divided (such as Heath)
- 1. Preheat oven to 350°.
- 2. To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray.
- 3. Combine cocoa, 1/2 cup boiling water, and chocolate in a small bowl, stirring until smooth. Cool.
- 4. Place granulated sugar, brown sugar, and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add egg substitute; beat well.
- 5. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Combine buttermilk, sour cream, and vanilla. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Add cocoa mixture; beat well.
- 6. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
- 7. To prepare frosting, combine powdered sugar, cream cheese, coffee, and 1 tablespoon butter in a large bowl. Beat with a mixer at medium speed until smooth (do not overbeat).
- 8. Place one cake layer on a plate. Spread half of frosting on top; sprinkle with 1/3 cup brickle chips. Top with remaining cake layer. Spread remaining frosting over top layer; sprinkle with remaining brickle chips.
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