Mexican Mocha Tortilla Cake

Layers of flour tortillas filled with a creamy mocha filling and covered in whipped cream.


1 twelve-ounce package semi-sweet chocolate chips

2 teaspoons instant espresso powder (or instant coffee crystals)

2 1/2 cups sour cream

10 flour tortillas (8")

1 cup heavy whipping cream

3 tablespoons sugar

Fresh raspberries for garnish

      The Recipe

Melt chocolate chips in the top of a double boiler.  Stir in powdered espresso.  Turn heat off and fold in sour cream.



Place one tortilla on a pretty plate.  Spread about 1/3 cup of the mocha filling on tortilla, all the way to the edges.  Repeat with 8 more tortillas, stacking them to make layers.  Top with last tortilla.


With electric mixer, whip cream until stiff, adding sugar right at the end.  Frost entire cake.  Decorate with raspberries, cover and refrigerate overnight.



Share |
Copyright © by Robin Benzle. All Rights Reserved