Mocha Brownie Torte
This Mocha Brownie Torte is such a simple recipe and has always had rave reviews. I had always served it as a 9 inch round cake, but this year for Valentine’s Day, I made it into individual mini tortes. I baked the brownies in a 9 x 13″ pan and cut out rounds with a biscuit cutter. It was actually so much easier than my traditional method of layering two rounds from round cake pans.
It is so, so easy and so, so delicious!
Mocha Brownie Torte
Author: Denise
Recipe type: dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 8 servings
Ingredients
- 1 pkg. brownie mix
- 1 pint whipping cream
- 2 T brown sugar
- 2 t instant coffee
- 2 t vanilla extract
- 1 T chocolate syrup
- 1 C chopped pecans or black walnuts (optional)
- red raspberries….a few on each serving for garnish
Instructions
- Place a large mixing bowl and beaters in freezer.
- Prepare 2 round cake pans with grease or by lining bottoms with waxed or parchment paper.
- Prepare your favorite brownie mix according to package directions, and bake in the two cake pans.
- Remove after 10-15 minutes just like you would cake.
- Carefully remove from cake pans by inverting onto a wire rack. Completely cool.
- Place whipping cream in cold bowl and whip on medium speed for 1 minute.
- Stop and add brown sugar and instant coffee.
- Beat until stiff peaks form.
- Fold in vanilla.
- Place one brownie round on a cake stand. Frost top with whipped cream mixture. Add top round and frost top of that. Drizzle a thin stream of chocolate syrup on the top for garnish. Refrigerate until serving. Serve with chopped nuts and red raspberries.
Notes
For Valentine's Day, I made these into individual servings. I baked the brownie mix in a 9 X 13 pan. After baking and cooling the brownies, I cut out circles using a biscuit cutter. So fun and special!
