This decadent Mocha Chocolate Torte is a show-stopping dessert that combines deep cocoa flavors with the bright notes of instant coffee. The tender chocolate cake layers are sandwiched with a creamy, coffee-kissed pudding filling studded with crunchy pecans. Topped with a light, fluffy confectioners’ sugar frosting, it offers a perfect balance of textures and intensities. Ideal for birthdays, holidays, or special celebrations, this torte delivers an indulgent experience that chocolate and coffee lovers will crave. It pairs beautifully with a cup of tea or black coffee.
Mocha Chocolate Torte
Description
This decadent Mocha Chocolate Torte is a show-stopping dessert that combines deep cocoa flavors with the bright notes of instant coffee. The tender chocolate cake layers are sandwiched with a creamy, coffee-kissed pudding filling studded with crunchy pecans. Topped with a light, fluffy confectioners' sugar frosting, it offers a perfect balance of textures and intensities. Ideal for birthdays, holidays, or special celebrations, this torte delivers an indulgent experience that chocolate and coffee lovers will crave. It pairs beautifully with a cup of tea or black coffee.Directions
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a small bowl, mix the unsweetened cocoa and boiling water until smooth to form a paste. Let cool slightly.
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In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
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In a large mixing bowl, cream the butter and sugar until light and fluffy.
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Beat in the eggs one at a time, then add the vanilla extract.
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Blend in the cooled cocoa paste.
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Add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Blend until just combined.
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Pour the batter evenly into the prepared pans.
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Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
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Remove cakes from the oven and let cool in pans for 10 minutes. Then remove from pans and cool completely on wire racks.
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For the filling: In a saucepan, whisk together flour, milk, and sugar. Cook over low heat, stirring constantly, until thickened. Remove from heat and let cool completely.
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In a separate bowl, cream butter until light. Dissolve instant coffee granules in water.
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Add the cooled milk mixture, coffee mixture, vanilla, and cocoa to the creamed butter. Beat until fluffy, about 5 minutes.
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Fold in the chopped pecans.
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Slice each cake layer horizontally in half to create four layers.
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Place one layer on a serving plate. Spread one-third of the filling over the top. Repeat with remaining layers and filling.
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For the frosting: Cream shortening and butter until smooth. Add evaporated milk, boiling water, vanilla, salt, and half of the confectioners' sugar. Beat well.
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Gradually add the remaining confectioners' sugar and beat until smooth and fluffy.
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Spread frosting over the top and sides of the assembled cake.
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Garnish with pecan halves if desired. Chill for 30 minutes before slicing.
Nutrition Facts
Servings 8 servings
- Amount Per Serving
- Calories 1335.5kcal
- % Daily Value *
- Total Fat 36.6g57%
- Saturated Fat 12.4g62%
- Cholesterol 94.5mg32%
- Sodium 2925.2mg122%
- Total Carbohydrate 241.1g81%
- Dietary Fiber 14.0g57%
- Sugars 110.2g
- Protein 26.6g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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