mocha - pocha - tort

How To Make mocha - pocha - tort

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  Step 1
  Directions!
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  Step 2
  Lets get all ingredients read to start.
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  Step 3
  The first thing you will need to do is take 2 tablespoonful of instant coffee and put into the pint of heavy cream and refrigerate over night. Shake just a little through refrigerated time.
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  Step 4
  Preheat oven at 325 degrees (we are using the cake-like brownies and a dark cake pan).
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  Step 5
  With hand mixer, mix together brownie mix, water and vegetable oil on medium speed for 1 minute.
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  Step 6
  Take eggs, and beat in, one-at-a-time. Pull mix away from sides of bowl.
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  Step 7
  After the eggs are in, turn mixer to high and beat until smooth.
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  Step 8
  Add 2 tablespoons of instant coffee and beat until blended.
• Step 9
  Grease bottom of two (2) 8.5-inch cake pans. Divide the brownie mixture in both pans.
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  Step 10
  Check brownies after 22 to 23 minutes of cooking with a toothpick 1-inch from sides.
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  Step 11
  Pulled out brownies and place on wire racks to cool completely.
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  Step 12
  Meanwhile, make your frosting.
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  Step 13
  Take the pint of coffee/heavy whipping cream and start beating it on low with hand mixer.
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  Step 14
  Start adding the sugar, a-little-at-a-time. Once sugar is in mixture, turn mixer on high.
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  Step 15
  Pull frosting from side of bowl.
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  Step 16
  Beat until peaks form.
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  Step 17
  REFRIGERATE 30 MINUTES.
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  Step 18
  Remove from refrigerator and take 1 pan of brownies out of pan and place the brownie on a cake plate or platter. Put frosting on top.
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  Step 19
  Remove the second brownie from pan and place it on top of the other. Frost top of this. (You will have frosting left.)
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  Step 20
  Put top on cake plate or cover platter and refrigerate until ready to eat. Refrigerate leftovers --- ENJOY!!!
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