Serves: 12
Total Calories: 386
Place butter in a small mixer bowl. With an electric mixer, beat at high speed until creamy. Reduce speed to low and beat in powdered sugar until blended. Increase speed to high and beat until smooth and light.
Place cocoa powder, water, coffee powder, and cinnamon in a second small bowl. Stir until blended, then add by teaspoonfuls to butter mixture, beating until well blended. Reserve 1/2 cup of the mixture for decorating.
Cut cake into three layers. Place bottom layer on a serving plate brush with one-third of the liqueur. Spread with 1/2 cup of the frosting repeat twice. Frost sides of cake with remaining mixture. Pipe reserved 1/2 cup frosting onto cake for decoration. Refrigerate at least 3 hours or overnight.
About 1 hour before serving, remove torte from refrigerator. Serve at room temperature.
This Coffee Break Torte recipe is from the Special Cakes Made Easy Cookbook. Download this Cookbook today.
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