You know what never goes out of style? Black clothing. But, in the food world – chocolate. Whether it’s being jazzed up with chilies and spice or served original and like 70% raw, chocolate is the cause of and solution to all of our problems (along with our frenemy, alcohol).
Knowing how to combine chocolate with our other fav standby, coffee, is a skill a betch should report on her resume. Having the recipe for a bomb ass chocolate mocha torte is just another check in the domestic betch box.
For the cake:
- 1 box Betty Crocker SuperMoist chocolate fudge cake mix
- Water, oil, and eggs called for on cake mix box
For the filling:
- ½ cup granulated sugar
- 2 tbsp corn starch
- 1 cup strong coffee
- ¼ cup chocolate chips
- 1 tbsp butter
- 2 tsp vanilla extract
- 1 cup heavy whipping cream
OK – so first, make the cake according to the package directions: Heat the oven to 350F. Grease and lightly flour two 8 or 9 inch round cake pans. Make and cool cakes as directed on the box for 8- or 9-inch rounds. Refrigerate the layers about 45 minutes.
Meanwhile, place the sugar and corn starch in a saucepan and turn the heat to medium. Gradually stir in the coffee and the chocolate chips until the mixture starts to simmer and thicken. Continue to stir while the mixture simmers for 1 minute. Remove from the heat and stir in the butter and vanilla until well blended. Let cool totally.
Once cool, whip the cream until it’s very thick – DO NOT WHIP IT UNTIL IT BECOMES BUTTER. God. Once whipped better than your boyfriend, fold it into the mocha-chocolate base lightly – it may be a little speckled but that’s totes fine.
Grab one of your cakes and frost the top, then place the second cake on top of it, frosting the top and sides of the cake. Serve/eat the whole thing immediately or like, share.