Mocha Chocolate Torte

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.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 8

Calories: 1335.5

Dietary: Vegetarian

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

1
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2
In a small bowl, mix the unsweetened cocoa and boiling water until smooth to form a paste. Let cool slightly.
3
In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
4
In a large mixing bowl, cream the butter and sugar until light and fluffy.
5
Beat in the eggs one at a time, then add the vanilla extract.
6
Blend in the cooled cocoa paste.
7
Add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Blend until just combined.
8
Pour the batter evenly into the prepared pans.
9
Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
10
Remove cakes from the oven and let cool in pans for 10 minutes. Then remove from pans and cool completely on wire racks.
11
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.
12
In a separate bowl, cream butter until light. Dissolve instant coffee granules in water.
13
Add the cooled milk mixture, coffee mixture, vanilla, and cocoa to the creamed butter. Beat until fluffy, about 5 minutes.
14
Fold in the chopped pecans.
15
Slice each cake layer horizontally in half to create four layers.
16
Place one layer on a serving plate. Spread one-third of the filling over the top. Repeat with remaining layers and filling.
17
For the frosting: Cream shortening and butter until smooth. Add evaporated milk, boiling water, vanilla, salt, and half of the confectioners' sugar. Beat well.
18
Gradually add the remaining confectioners' sugar and beat until smooth and fluffy.
19
Spread frosting over the top and sides of the assembled cake.
20
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.

Keywords: chocolate, mocha, torte, cake, coffee, pecan, frosting, filling, baking, dessert, layer cake, chocolate cake, coffee cake, buttermilk, cocoa, vanilla, sweet, rich, indulgent, celebration

Read it online: https://www.chefs-mate.com/recipe/mocha-chocolate-torte/